Hammin Di Pesach (Lamb, Meatballs & Spinach For Passover)
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Hammin Di Pesach (Lamb, Meatballs & Spinach For Passover)
  Lamb    Meatballs    Spinach    Passover    Italian    Holiday  
Last updated 6/12/2012 12:53:24 AM. Recipe ID 15205. Report a problem with this recipe.
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      Title: Hammin di pesach (lamb, meatballs & spinach for passover)
 Categories: Meats, Italian, Holiday
      Yield: 1 Servings
 
      1    Chicken breast (2 halves)
           -ground
      4 ts Olive oil
      1    Egg; slightly beaten
      2 tb Matza meal*
      8 c  Chicken broth
           -salt
           -freshly ground black pepper
      1 ds Nutmeg
  2 1/2 lb Lamb,breast of or rib chops
      2    Garlic cloves; sliced
      2    Parsley, Italian sprigs
           -coarsely chopped
      1 c  -Warm water
      2 lb Spinach,cooked and slightly
           -drained
      4    Matzot;regular, broken into
           -large pieces
 
  * Matza meal and Matzots may purchase in some supermarkets and Jewish
  grocery stores.
  
  (The word Hammin (or Hammim) is derived from the Hebrew adjective Ham
  or warm which describes certain dishes that are kept warm for
  prolonged periods of time...In Pitigliano, however Hammin was the
  classic one-course meal for Passover that both rich and poor used to
  make. The only difference between the versions was the in the cuts of
  meat used. Poor people used breast of lamb..and meatballs made with
  beef(when the cost of ground beef was a fraction of the cost of
  chicken.) People who didn't have to worry about the cost used tiny
  rib chops from baby lamb and chicken balls."
  
  Combine ground chicken, 1 Tbsp olive oil, egg, matza meal and 2 Tbsp
  broth in small bowl. Add salt, pepper and nutmeg to taste and mix
  well. In large pot, place the lamb with remaining oil, sprinkle with
  1 tsp salt and 1/4 tsp pepper and lightly brown for 2-3 minutes. Add
  garlic, parsley and 1 cup of warm water. Form many tiny bowls with
  the ground chicken mixture and gently add to pot with lamb. Cover and
  simmer 1 to 1/2 hours. Add spinach and 1 Tsp salt and simmer,
  covered, 15 minutes longer. Transfer the lamb chops, half the spinach
  and most of the gravy to a hot serving dish and keep warm. Add
  remaining broth to pot and bring to a boil. Add matza pieces and cook
  4 to 5 minutes. Turn the heat off and let stand 5 minutes before
  serving as a soup. Serve the lamb and spinach as the main dish.
  SERVES: 6-8
 




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Recipe ID 15205 (Apr 03, 2005)

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