Middle+East-Appetizer+II

The ultimate cold weather curry recipe.

 * 1/4 cup unsalted butter (half a stick)
 * 1 medium leek, chopped (use the white part)
 * 1/2 yellow bell pepper, chopped
 * 1 large carrot, chopped
 * 1 medium turnip, chopped
 * 1/2 teaspoon cumin seeds
 * 1 tablespoon curry powder
 * 1 teaspoon yellow mustard seed
 * 4 cloves garlic, minced
 * 2 pounds red potatoes, cubed
 * 4 cups chicken broth
 * 2 cups water
 * 1/2 head of cauliflower, cut into florets
 * 2 teaspoons salt
 * 1 pound ground lamb, rolled into 1-inch meatballs
 * 1 cup frozen corn kernels, defrosted
 * 3 zucchinis, sliced in half length-wise and cut into 1/2 inch rounds
 * 1) Heat a large dutch oven over medium heat and melt butter. Cook until the froth subsides.
 * 2) Add the leek, bell pepper, carrot, turnip and cumin seeds. Cook until the onions are soft, about six minutes, stirring occasionally. Add the turmeric, curry powder and mustard seeds, cooking for a minute more. Add garlic and cook for another minute.
 * 3) Add the potatoes, broth, water, cauliflower and salt. Increase the heat to high to bring to a boil, then reduce heat to medium. Let simmer uncovered for 20 minutes.
 * 4) While the soup is simmering, heat a heavy skillet over medium heat. Brown meatballs on all sides (as well as you can with a ball), about ten minutes total. Remove from heat.
 * 5) Add the corn and summer squash, cooking until the vegetables are cooked through, about ten minutes. Remove from heat.
 * 6) Use a stick blender to purée two thirds of the soup – be careful, this can make a huge mess!
 * 7) Pour puree back into the pot and mix well. Add meatballs and cook for another five to ten minutes to incorporate flavors.
 * 8) Add more salt, pepper and curry powder to taste.

The flavor of this soup is very unique and fits the middle eastern culture perfectly. The lamb counteracts with the curry perfectly so as to not make the dish extremely spicy. It has a very even texture too with the potatoes and the bell peppers. If lamb is unavailable to you beef cut into cubes makes a perfect substitute. What makes it a middle eastern dish is the use of curry and lamb. Perfect for a rainy day. Source: http://www.google.com/imgres?imgurl=http://www.wasabimon.com/images/curry-potato-soup-recipe.jpg&imgrefurl=http://www.wasabimon.com/archive/curry-potato-soup-recipe-with-lamb-meatballs/&usg=___wRi2U6FJNeuKoSMvwpn8DB117I=&h=282&w=425&sz=117&hl=en&start=1&um=1&itbs=1&tbnid=P1xfMkybw9TuIM:&tbnh=84&tbnw=126&prev=/images%3Fq%3Dcurry%2Bpotato%2Bsou%255B%26um%3D1%26hl%3Den%26safe%3Dactive%26client%3Dsafari%26sa%3DG%26rls%3Den-us%26tbs%3Disch:1

From: about .com eastern food
 * 1 16 oz can of chickpeas or garbanzo beans
 * 1/4 cup liquid from can of chickpeas
 * 3-5 tablespoons lemon juice (depending on taste)
 * 1 1/2 tablespoons tahini
 * 2 cloves garlic, crushed
 * 1/2 teaspoon salt
 * 2 tablespoons olive oil

Hummus is known all over the middle east if you tell a Palestine that the Arab people came up with it they would laugh in your face. Most people do not know were it origonated but we have a good idea that the greek people over 9000 years ago used chickpeas all the time and was there favorit dishes. What we know about the greeks is that when they had chick peas they never new how to make hummus with it till about 700 years ago when they migrated to moddle east and use these chickpeas just as much as the greeks did and gave them many ways to use them including hummus.