| 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 | Onion, grated | |
| 1/4 | t | Pepper |
| 1 | t | Salt, or to taste |
| 1/4 | t | Ground cinnamon |
| 1 | T | Dried mint, crushed |
| 1 | T | 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. Drain chick-peas in a colander, then grind them rather fine in a processor. Mix everything together except water. 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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