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Cooked by: Chef / Ethnicity: Afghan cuisine / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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.
Comments: 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. | 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 |
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