
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Turkish cuisine US cuisine
Time:
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Cooked by: Chef / Ethnicity: Afghan cuisine / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Ingredients: 1 Cup(s) Dried chick-peas 1 1/2 Pound(s) Ground beef 1 large Onion, grated 1/4 Teaspoon(s) Pepper 1 Teaspoon(s) Salt, or to taste 1/4 Teaspoon(s) Ground cinnamon 1 Tablespoon(s) Dried mint, crushed 1 Tablespoon(s) Bread crumbs, matzoh meal 4 Cup(s) Water, boiling |
Directions: Chick-peas provide bulk in well-seasoned kofta, name for various
types of meatballs in Afghanistan, Pakistan, & India. Unlike custom
in other countries, they are boiled in soup or water & served
separately from soup. Chick-peas are one of forbidden foods for
Passover in Afghanistan, so Nofta Nakhod must wait for another time.
1. Drain chick-peas in a colander, then grind them rather fine in a
processor. Mix everything together except water.
2. To prepare meatballs: Moisten hands w/cold water and prepare meat
& chick-peas balls 1-1/2 inches in diameter. Put the meatballs into
boiling water, one at a time, & simmer over moderate heat for 45
mins. Remember that chick-peas are ground but not cooked. The
meatballs may also be cooked in a light chicken broth. Serve
meatballs & soup separately w/bread, rice, & pickles. Serve 8. Makes
abt 18 meatballs.
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Best-ever meatballs Tomato Sauce:
2 onions, finely chopped
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1/2 t cracked black peppercorns
1 cinnamon stick piece, about 5cm length
1 can tomatoes, 28oz/796 ml
2 T lemon juice
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remaining ingredients together and shape into 1 1/2-inch meatballs.
Heat sauce and meatballs to boiling; then reduce the heat. Cover and
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