Title: Sabzi koofteh
 Categories: Middle east, Lebanese, Beef, Lamb
      Yield: 4 Servings
 
      1 lb Ground meat (beef or lamb)
      2    Med. onion
           Large handful of fresh mint
           Large handful of fresh
           Watercress
           Salt
           Turmeric
      1    Egg
           Butter
           Tomato paste
           Split peas
           Rice
 
  Cook same of rice and split peas (1/2-3/4 c. each) in pan - with not
  too much water for 5-10 min.  Chop onion with mint and watercress.
  Add about 1/2 t.  salt and 1/4 to 1/2 t. turmeric on rice, then add
  onions and mix with meat.  Add 1 egg.  Mix well. Coarsely chop 1 med
  onion and put in pan with a little oil and about 3 T. butter Saute,
  then add about 1/2 t. turmeric, 3 T. tomato paste, salt (1/2 t.), and
  water (about 1/2 saucepan). Bring to a boil. Make palm-sized
  meatballs and place in boiling mixture. Cook about 1/2 hr. Serve in
  bowls with broth. Yogurt and pickles on the side.