Dillah Mehshi (stuffed Ribs)

From the Sahtain cookbook of Lebanese Home Cooking.

• Ready In: 30 mins
• Serves: 10

Ingredients

• 5  lbs lamb ribs or 5  lbs  veal ribs, deboned, and a pocket cut on one side of the ribs
• 1⁄2 lb ground lamb or 1⁄2 lb ground beef
• 1  cup rice
• 1⁄2 cup pine nuts
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon cinnamon
• 1  medium tomatoes, seeded and diced
• 1  teaspoon salt
• 1  cinnamon stick, washed
• 1⁄2 cup rice, washed
• 1 (8 ounce) can tomato sauce
• 1⁄4 cup parsley, chopped

Directions

1. Mix ground meat, pine nuts, rice, spices and tomato together.
2. Stuff ribs with the mixture, and suture the opening closed.
3. Place stuffed ribs in heavy saucepan, cover with water, and add cinnamon stick and salt.
4. Bring to a boil, skimming the foam, and simmer until meat is cooked through.
5. Add water if needed.
6. Add rice and simmer again until rice is cooked.
7. Add parsley, let steep, then remove.
8. Remove ribs rom soup, and slice, serving alongside hot soup.