Assyrian Food...
Chipti
It's a great thing on a cold day.
1 lb. lean ground beef
1 egg
3/4 tsp. dried dill (or more if you like)
3/4 tsp. dried tarragon (or more if you like)
Salt and pepper to taste
1 1/2 cups bulgur
1 small yellow onion, minced
1 medium yellow onion, chopped coarsely
2 cloves crushed garlic
1/2 tsp. hot paprika
1 8-oz. can tomato paste
1 tbsp. butter
Add bulgur to a large pot and cover with 2 - 3 cups water. Bring to boil, remove from heat, and let stand for 20 minutes.
In mixing bowl, combine small minced onion, garlic, herbs, egg and beef. Mix well with fingers and form into 3 inch balls. Add more water to bulgur to make it soupy and bring to boil.
Add meatballs, cover, and simmer over medium heat for about 30 minutes. (Note: liquid should be at least halfway up meatballs - add more water if necessary). Stir occasionally.
Meanwhile, sauté coarsely-chopped onion in butter over medium heat until softened and slightly translucent.
Add paprika to onions and sauté 2 minutes more.
Soften tomato paste in 1/2 cup hot water.
When meatballs are done, add onions and tomato paste to pot, stirring well.
Re-cover pot and simmer another 15 minutes or so.
Serves 4, with leftovers.
AAA of Modesto
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