These mung bean balls have plenty of green herbs for the coming of spring, and eggs that symbolize fertility for the New Year. Mung beans are originally from China and India, but were spread to Central Asia because of the Silk Road.

Ingredients:
1 cup dry mung beans
1 cup walnuts
½ cup mixed golden raisins, dried peaches, and dried apricots, finely chopped
½ cup white wine
1 tbsp. parsley, finely chopped
1 tbsp. mint, finely chopped
2 tbsp. apple cider vinegar
2 tbsp. lemon juice
1 tbsp.olive oil
1 tbsp. pomegranate molasses
¼ tsp. curry powder
½ tsp. salt
10 hard boiled eggs, shelled
Garnish: 1 cup plain yogurt, seasoned with some olive oil, lemon juice, and salt.

Rinse the mung beans and leave to soak for 4 hours.
Drain and cover with at least double the amount of water and bring to a boil.
Simmer until cooked through, about 30 minutes. Drain and cool.
Meanwhile, bring the dried fruits to a low simmer in the wine, until almost all of the wine is absorbed, about 5 minutes.
Separate the yolks from the whites of the hard boiled eggs. Finely chop up 4 egg whites. Set the yolks to the side. You can save the remaining egg whites for a salad or breakfast tomorrow morning.
Grind the walnuts so that they resemble fine crumbs.
In a food processor, start grinding the mung beans with some of the olive oil.
Add the walnuts, and keep grinding.
Pour in the vinegar, lemon juice, pomegranate molasses, curry, and pulse until fully combined.
Transfer the mixture to a bowl and stir in the herbs and simmered fruits.
You want the mixture to hold its shape. If it does not, add more ground walnuts.
Gather a dollop of the mixture in the palm of your hand then place the yolk in the center. Gently envelop the yolk with the mixture, and seal them completely.
Prepare all ten, and then let them sit in the refrigerator to set for about an hour.
Serve with the seasoned yogurt.