Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mom's stuffed meatballs(kufteh tabrizi). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Persian koofteh Tabrizi delicious Iranian meatball recipe stuffed with dried prunes and walnuts. Koofteh (Kufteh) Tabrizi is very famous in Iran, it originates in Tabriz (my hometown).
Mom's stuffed meatballs(Kufteh tabrizi) is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Mom's stuffed meatballs(Kufteh tabrizi) is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook mom's stuffed meatballs(kufteh tabrizi) using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mom's stuffed meatballs(Kufteh tabrizi):
- Take 450 gram minced meat
- Make ready Half cup dried split peas
- Prepare One-fourth cup uncooked rice
- Make ready as needed Pitted sour prunes
- Get Salt
- Take Black pepper
- Prepare 1 large onion, chopped
- Get 2 table spoon thick tomato paste
- Get 1 large tomato, cut to wedges
- Prepare 1 small onion, grated
- Get 2 teaspoon dried rosemary or mint
- Take Cooking oil
- Take Fresh herbs to serve(mint, rosemary, chives and red radish)
- Get 1 teaspoon turmeric powder
- Take Pinch turmeric for rice
Bring to a rolling boil over high heat. Carefully lower a few kufteh at a time into the water, and. Kufteh Tabrizi are large, stuffed meatballs usually made with ground beef or lamb, split yellow peas, rice, and a variety of fresh herbs and spices. The filling enclosed in the meatballs mostly consists of nuts and dried fruits, and occasionally whole hard-boiled eggs.
Instructions to make Mom's stuffed meatballs(Kufteh tabrizi):
- Cook split peas in some water for about 30 mintes until fully soft. Drain set aside and mash it. Meanwhile half cook the rice with pinch of turmeric. No water should left.
- In big bowl, mix the minced meat with grated onion, half tea spoon of turmeric, mashed split peas. Add salt, dried herb and half cooked rice. Knead well until mixture become sticky. Cover and put in fridge for one to 2 hours.
- In a deep pot with lid, saute chopped onion with some canola oil until translucent. Add half teaspoon of turmeric powder and pinch of black pepper. Add tomato paste and saute more. Add just enough water to cover 5 orange sized meatballs. Add tomato wedges.Bring it to boil.
- Meanwhile, wet your palms with water. Devide kofteh mixture to five. Take one part. Make a round shap holding with hands. Make a hole pressing the middle. Put stuffing pitted prune at the middle. Bring up sides and make it round size of a orange
- Add meatballs one by one gently to boiling tomato water. When they change color, lower the flame to medium and cover the pot.
- Let it simmer for about one hour until Kufteh cooked and sauce not runny. Serve Kufteh tabrizi with lavash or barbari naan and fresh herbs and greek yogurt on side. Enjoy!
As the name suggests, they originated. Koofteh Tabrizi Large Meatballs Stuffed With Dried Fruits, Berries And Nuts In Tomato Turmeric Broth A Traditional Azeri And Iran. Meatballs are frying in a pan at mom's kitchen. Finely-stranded material in coils, sleeves, rods, reels and kufteh with thimble. Bringing our Kufteh Tabrizi to the next level with a little help from porcini mushrooms, rose petal, purslane & truffle!
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