Boeuf Abdullah (Lebanese Meatballs)

Cooking & Recipes

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


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 1-¼” 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.



Preparation Method

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