Lamb meatballs with Lebanese rice from Australian Gourmet Traveller Annual Cookbook 2008 (page 177) by Rodney Dunn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on September 08, 2020

    I made the Lebanese rice portion only, to be served with fish shakshuka from another recipe. Used light chicken stock for water. Excellent pilaf with perfect lightness and doneness. Added some TJ’s mushroom seasoning when cooked through to taste.

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