[Scots_On_The_Rocks]

Shürbat Al-Sabänakh

Makes about 6 servings

INGREDIENTS:

1/2 lb ground lamb
1 tablespoon fresh parsley, finely chopped
1/4 teaspoon cinnamon, ground
1 1/2 teaspoons salt
1/4 teaspoon black pepper, freshly ground
6 tablespoons unsalted butter
2 tablespoons all-purpose flour
6 cups lamb broth (beef broth works too)
6 cardamom pods, shelled, seeds crushed lightly
1 lb baby spinach, washed well and trimmed of any heavy stems, finely chopped

METHOD:

In a bowl, combine the ground lamb, parsley, cinnamon, 1/2 teaspoon of salt, and the pepper until well blended. Form into small balls about the size of a hazelnut, keeping your hands wet with cold water to keep from sticking.

In a skillet that can hold all the meatballs in a single layer, melt the butter over med-high heat, then cook meatballs, shaking the pan so meatballs don't stick, until browned all over, about 3 minutes. Remove meatballs and set aside. Add the flour to the skillet and cook over medium-high heat forming a roux, stir until roux browns.

Pour 1 cup of the broth into the skillet and scrape the bottom of the pan with a wooden spoon to release any bits of meat or flour, then transfer to a pot with the cardamom. Pour the remaining broth into the pot and heat over medium, stirring, until it comes to a boil, about 12 minutes. Reduce the heat to low and simmer for 5 minutes.

Meanwhile, place the chopped spinach in a small pot with 1 cup water, bring to a boil over medium heat, then boil for 3 minutes. Drain the spinach, add the spinach and meatballs to the soup, check the seasoning, add 1 teaspoon of salt if necessary, then simmer for 5 additional minutes and serve.