This Armenian specialty makes a hearty main dish. It has a pure and fresh quality and is an entirely different experience from eating an Italian or Asian pasta dish.
Recipe information
Yield
serves 6
Ingredients
To Garnish
Preparation
Step 1
Mix the ground meat and onion and add salt, pepper, and cinnamon. Work to a soft paste with your hands and roll into 3/4-inch balls. Bring to the boil, with the bouillon cube, enough water to cover the meatballs. Drop them in and poach them for about 15 minutes.
Step 2
Cook the pasta in boiling salted water until done al dente.
Step 3
Beat the egg into the yogurt (so that the yogurt doesn’t curdle; see page 113) and season with salt and pepper. Slowly bring to the boil, stirring every so often. Add the drained meatballs and drained pasta and heat through.
Step 4
For the garnish, melt the butter, and stir in the garlic and the mint. Let it bubble for a moment only. The garlic should not fry.
Step 5
Serve hot with the garnish dribbled on top.
