Ground Rice Dumplings in Hamud Sauce with Rice
- 11 oz. Ground lamb or beef
- 2 Tbsp. Flat leafed parsley finely chopped
- 1/4 tsp. Salt
- Pinch Allspice
- 1 1/4 Cups Rice flour
Mix 4 oz of meat with parsley, salt, pepper, and allspice and work into a paste.
Take remaining 7oz of meat and add ground rice in a food processor with salt and pepper.
Add a few tablespoons of water and mix into soft but firm dough.
Put a little oil on hands and roll dough into balls the size of small walnuts. Hollow each ball with finer and shape into a little pot, pinching sides up all around and making the shell as thinly as possible.
Fill each with about a teaspoon of filling. Close shell up over filling and roll into a ball.
Drop balls into boiling broth at the same as the zucchini and artichokes.