Ingredients:
� Kilo ground meat
1 Tbsp lemon zest
2 Tbsps chopped dill
Salt & pepper
2 Tbsps olive oil
1 onion, chopped
1 tsp garlic, finely chopped
� cup soaked yellow lentil
� cup soaked Egyptian rice
2 cup stock
1 Tbsp chopped mint
1 Tbsp chopped basil
1 Tbsp chopped parsley
1 Tbsp chopped coriander
1 Tbsp chopped spinach
1 tsp saffron
� cup yogurt
2 Tbsp flour
1 Tbsp lemon juice
Method:
� Mix ground meat with lemon zests and dill. Season with salt & pepper then shape into small balls.
� Put meatballs in the oven pan. Leave in the oven until totally cooked.
� Heat oil in a pan then add onion and garlic then lentil and rice and stir.
� Add stock to the mixture until boiling then reduce the heat and simmer until cooked.
� Add the meatballs and the herbs. Leave until simmering.
� Mix yogurt with flour, stir.
� Melt saffron in a teaspoon hot water then put over the yogurt, then add the mixture to the stock until start simmering and getting thick.
� Serve hot with lemon juice.