Koofteh Tabrizi Herbed Meat Rice Balls Recipes

KOOFTEH TABRIZI (HERBED MEAT & RICE BALLS)

Koofteh Tabrizi (herbed Meat & Rice Balls) image

Make and share this Koofteh Tabrizi (herbed Meat & Rice Balls) recipe from Food.com.

Provided by LikeItLoveIt

Categories Lunch/Snacks

Time 1h

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1 lb ground beef or 1 lb veal
1 1/2 cups rice, raw,well rinsed
1 teaspoon salt
1/4 teaspoon turmeric, ground
1/4 teaspoon pepper
2 tablespoons tarragon, dried
2 bunches Italian parsley, chopped fine in a processor
1 cup leek, fine chopped
1/2 cup dill, fresh
1/2 cup onion, chopped fine
3 tablespoons oil
2 medium onions, sliced
1/4 teaspoon turmeric, ground
1 cup tomatoes, chopped
1 teaspoon salt
5 cups water
1 cup green peas (fresh or frozen)

Steps:

Mix all the meatball ingredients together and roll into balls, 2-1/2 inches in diameter, firmly packed.
Refrigerate them for 1 hour.
To make the broth, heat the oil in a pan or soup kettle, add the onions and turmeric, and stir-fry over moderate heat until light brown, about 3 minutes.
Add the tomatoes and salt and stir-fry for 2 minutes more.
Add the water and bring to a boil.
Moisten your hands with cold water.
Take each herbed ball and roll it firmly; add the balls to the broth very carefully, one at a time, so that they do not not fall apart.
The water should just cover the balls.
Cover the pan and cook over moderately low heat, without stirring, for 45 minutes.
Add the green peas and cook for 10 minutes more.
The broth will reduce somewhat, the balls swell considerably due to the expansion of the rice.
Serve warm-- with the meatballs in the broth.

KOFTE TABRIZI (TABRIZ STYLE MEATBALLS)

Kofte Tabrizi (Tabriz Style Meatballs) image

Kofte were first made in Imperial Persia from ground lamb and their name probably derives from the old Persian word koofteh. Now common from Spain to India due to the migration of recipes along the old trade routes. This recipe is modified for a western kitchen with the original recipe coming from the Northern Iran/Azerbaijan region.

Provided by Member 610488

Categories Lamb/Sheep

Time 1h

Yield 3-6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs ground beef or 2 lbs ground lamb
3 medium onions, grated processed to mush
3/4 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon turmeric
1 teaspoon black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
5 strands saffron
6 ounces yellow split peas, cooked and mashed
1 raw egg
1 (2 ounce) package onion soup mix (use all envelopes)
3 hardboiled egg (shelled)
6 soft dried prunes
4 ounces almonds, slivered blanched

Steps:

Preheat oven to 350 degrees F.
Stir salt, lemon juice, turmeric, pepper, cloves, cinnamon, and saffron into the onion mush. Mix onions, peas and meat. After meat has absorbed the onion mixture, add one raw egg and mix until well combined.
Form into 3 large meatballs. Make a hollow in the center of each meatball and add one hard boiled egg, 2 prunes and 1/3 of the nuts. Cover over the hollow so the filling is entirely surrounded by the meat mixture.
Spray baking dish with non-stick cooking spray. Open package of onion soup mix and scatter across baking dish. Turn meatballs upside down and place in baking dish. Add enough water to go 2/3 of the way up the dish. Bake for 45 minutes.

Nutrition Facts : Calories 1325.2, Fat 73.5, SaturatedFat 21.5, Cholesterol 431.8, Sodium 2527.6, Carbohydrate 79.5, Fiber 23.9, Sugar 19.9, Protein 89.4

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