Shourbat el Qeema

Yield: approximately 10 servings

Equipment

• Pressure Cooker

Ingredients

• 2 1/2 cups ground lean meat
• 4 pounds soup meat, cubed
• Several soup bones
• 1/2 cup samneh, or other shortening
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cinnamon
• 1/4 cup chopped parsley
• 1/2 cup tomato juice, or
• 1 tablespoon tomato paste and 1/2 cup water
• 5 cups cold water

Instructions

1. Grind meat several times. Mix well with salt and pepper. Shape into balls the size of marbles and brown in hot fat.
2. Bring soup bones and meat to boil with water in pressure cooker. Skim. Cook under pressure for 20 minutes.
3. Add meat balls, rice and tomato juice. Cook under pressure for 10 minutes.
4. Remove bones. Add parsley and cinnamon just before serving.