Boeuf Abdullah (Lebanese Meatballs) Recipe

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With its distinctively tart yogurt sauce, this is particularly good served with wheat pilaf.

Yield: Serves 6-8

• 1/2 cup chopped onion
• 3 tablespoons butter
• 1 pound ground beef
• 1 egg, beaten
• 2 slices bread soaked in 1/2 cup milk
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup dry bread crumbs
• 2 cups plain yogurt

Saute onion in 1 tablespoon butter until transparent. Cool slightly. Mix with meat, egg, bread, and seasonings. Shape into 1-1/4" balls and roll them in dry bread crumbs. Brown slowly in remaining 2 tablespoon butter. Drain off all but 2 tablespoon fat. Gently spoon yogurt over and around meatballs. Simmer for 20 minutes. Serve hot with rice or wheat pilaf. For extra flavor dissolve a bouillon cube in the water used to cook the rice.