Klourig Soup

Klourig, in my grandmother's language, means "little rounds" or "little balls". This is a very satisfying and quite quick soup (if like me, you get you husband to form the meatballs :-) ). They should be the size of marbles.
Here's how it's done:

Ingredients for the meatballs:
500 g ground beef
1 cup fine bulgur
Spices, about ½ to 3/4 teaspoon  each: sweet pepper, 7 spices, cumin, coriander, allspice
A pinch each of cinnammon, nutmeg and cardamon
Salt and pepper
(Note that you can mix and match the spices as you like).

Soak the bulgur in water for 5 to 10 minutes.
Press the water out of the bulgur with your hands, and add it to the meat. Add the spices.
Mix the whole thing really well.
Form into small balls the size of marbles.

Ingredients for the soup part:
1½ liters bouillon
1 large onion
1 small can tomato paste (approx 2 tablespoons)
1 head of garlic, peeled and crushed in a mortar with some salt.
The juice of 1 lemon.
A small handful dried crushed mint.

For the soup part, finely slice one big onion (or 2 small) and let them become translucent in some olive oil in a pot. Pour 1 ½ liters of bouillon on the onions, dilute one can small tomato paste in it and bring to a boil.

Add the meat balls. They will cook quite quickly (a few minutes).

Add the crushed garlic and lemon juice.
Sprinkle with dried crushed mint.

Serve and enjoy!

Chicken with garlic and fresh coriander (cilantro)

There are many recipes I make with chicken filets, and the common denominator with all of them is that they are quick and easy.

The following one is with my favorite flavors, fresh coriander, garlic and lemon.

350-500 g of chicken fillets
Olive oil
4-5 cloves garlic, finely chopped.
1 bunch fresh coriander (cilantro), chopped.
Juice of one lemon
1 Tbsp cornstarch
Chicken broth

- Slice the chicken in bite-size strips.
- Fry them in some olive oil.
- Remove to chicken from the pan when done and keep it warm aside.
- Mix the chopped garlic and cilantro and add them to the pan. Cook over medium to low heat for a few minutes. Don't let the garlic burn. When it's close to having enough, it will smell quite heavenly.
- Add the chicken back to the pan.
- Sprinkle with the cornstarch and mix well.
- Add the lemon juice, stirring constantly. The mixture will bubble. (if you don't like it too lemony, you could add only half the juice)
- Add the broth, stirring constantly. Add enough broth to cover the chicken, about 1 to 1½ cups.
- Cook a few minutes, stirring, and bring to the boil.
-Voilà. Serve with rice and some green salad.

The same procedure can be used with parsley instead of the cilantro.

Enjoy!