| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Afghan |
Afghan |
8 |
servings |
INGREDIENTS
| 1 |
c |
Dried chick-peas; covered w/hot water |
|
|
; & soaked over- |
|
|
; night, or at least |
|
|
; 8-10 hrs |
| 1 1/2 |
lb |
Ground beef |
| 1 |
lg |
Onion; grated |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Salt; or to taste |
| 1/4 |
ts |
Ground cinnamon |
| 1 |
tb |
Dried mint; crushed |
| 1 |
tb |
Bread crumbs; matzoh meal, or |
|
|
; plain flour |
| 4 |
c |
Water; boiling |
INSTRUCTIONS
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.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in
Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published
by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
Per serving: 273 Calories (kcal); 23g Total Fat; (75% calories from fat);
14g Protein; 2g Carbohydrate; 72mg Cholesterol; 336mg Sodium Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Jesus: Peacemaker”