Recipe of the Week
Ashe Torsh
Courtesy of
Callie Musa



1/2 pound ground beef
2 tablespoons grated onion
1/4 teaspoon cinnamon
1/4 teaspoon pepper
1/2 teaspoon salt


8 cups water
1/2 cup rice
1 small chopped onion
2 tablespoon butter
1 cup dried prunes
1 cup dried apricots
1/4 cup chopped walnuts
1 cup chopped parsley
1/4 cup chick peas
1/2 vinegar
1/4 cup sugar
1 tablespoon dried mint
1/4 teaspoon cinnamon
1/4 teaspoon pepper


In a mixing bowl, add the ground beef, grated onion, and seasonings and mix well.

Make small meatballs the size of walnuts.

Place the water in a 3 quart pot. Add salt and rice and cook for 15 minutes.

Meanwhile, sauté the chopped onion in butter and put aside.

Add the prunes to the water and rice and let cook for another 15 minutes. Add meat balls, apricots, walnuts, parsley, chick peas, and sautéed onions and cook for about 20 minutes on medium heat.

Add the vinegar and sugar and continue to cook for 15 minutes longer.

Rub the dried mint in the palm of your hand to make it powdery. Add the cinnamon and pepper to the mint. Add this to the soup just before removing it from the stove.

Adjust seasoning to taste.

Serve hot.

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