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1
Boil the lentils and rice for about 30 minutes until soft.
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2
Thoroughly drain the water and mash the lentils.
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3
Grate half of the onion, and knead it with 270 g of the beef and 1 teaspoon of salt until even.
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4
Combine Steps 1 and 2 and knead well.
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5
Season the remaining 30 g of beef with salt and pepper and lightly knead.
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6
Roll into small balls and cook in a frying pan.
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7
Quarter the boiled eggs.
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8
Divide the mixture from Step 3 into 8 portions.
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9
Form into balls around the dried plums, boiled eggs, and meatballs from Step 4.
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10
Cut the remaining half of the onion into wedges and saute in a pot.
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11
Add the turmeric and continue sauteing.
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12
Cut the tomato into wedges, add to Step 7, and continue sauteing.
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13
Add 900 ml of water and the soup stock cubes and simmer.
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14
Add the balls from Step 6 to Step 8 and simmer for about 20 minutes.
