| 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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