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Ingredients:


1LB ground beef or lamb
1/2 LB Basmati rice
4 onions
2 LB of greens such as coriander, mint, parsley and green onion
1 tablespoon dried mint
3 tablespoons split peas
1/2 cup pomegranate juice
2 tablespoons marjoram
6 tablespoons cooking oil
1/2 teaspoon salt
1/4 teaspoon black pepper


Directions:


Slice two onions and fry in 4 tablespoons of cooking oil until golden
Add 4 glasses of hot water, the split-peas, the salt and pepper and cook over low heat for about 10 minutes
Add the rice and cook for 15 minutes
Mix the meat with 2 grated onions, salt and pepper
Make balls about the size of golf ball and add to the soup
Chop the greens and add to the soup and cook for another 15 minutes
Add the pomegranate juice and marjoram
Mix and cook for 5 minutes
Fry chopped mint in 2 tablespoons of cooking oil for 5 minutes
Sprinkle the fried mint over the soup and serve



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