| 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.
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