Tabriz Style Kufteh Recipes
KOFTE TABRIZI (TABRIZ STYLE MEATBALLS)
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
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
KOOFTEH TABRIZI (HERBED MEAT & RICE BALLS)
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
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.
More about "tabriz style kufteh recipes"
KOOFTEH TABRIZI RECIPE - PERSIANGOOD
From persiangood.com
Ratings 1Calories 250 per servingCategory Main Course
- Half-cook and half-smash the rice and the split peasAbout 12 hours before you want to cook this dish, leave the rice and the split peas n some water. Cook the split peas and the rice separately. They shouldn’t be cooked completely. Being half cooked is enough. Then use a masher to mash them. Once again, they don’t need to be completely mashed. Being half mashed is enough.
- Prepare the sauceAs the mashed rice and split beans are cooling down, grate one onion and stir fry it using some oil and turmeric. When they get golden, add the tomato paste and stir fry it for a short while. Add 4 to 5 cups water. The mixture should boil for a short time. After that lower the flame of the gas burner and leave the mixture on the gas burner.
- Mix the ingredients Grate one onion and remove its extra juice. Knead the onion, meat, salt, pepper and turmeric for about 5 minutes. They must be completely blended. Add the half cooked rice and split beans. The mixture should be blended for 5 more minutes. Add the vegetables and continue kneading. Finally add the eggs and knead the mixture again, and again, and again. It’s important that ingredients be completely blended. If not, the Koofteh might fall apart while cooking.
- Make rounded meatballsMake a big meatball. Put some walnut, barberries or plums in the middle of the meatball. Put the meatball in the pot which contains the sauce. Continue making the meatballs and put them all in the sauce. The level of the sauce is better to be higher than the meatballs, but it’s not necessary. Since the Koufteh must cook gradually, the flame of the gas burner must be low. Leave them in the pot for about an hour. The pot must behalf covered with its lid. After 30 minutes move and turn the meatballs.
KOFTEH TABRIZI: PERSIAN MEATBALLS IN TOMATO SAUCE - THE STORIED …
From thestoriedrecipe.com
PERSIAN MEATBALLS (KUFTEH TABRIZI) – AUTHENTIC MOM’S RECIPE
From food52.com
KOOFTEH TABRIZI RECIPE - AASHPAZI.COM
From aashpazi.com
KOOFTEH TABRIZI (PERSIAN STUFFED MEATBALLS) – PARISA'S KITCHEN
From parisaskitchen.com
KOOFTEH TABRIZI – A TRADITIONAL PERSIAN MEATBALL
From cookingwithzahra.com
KOOFTEH TABRIZI RECIPE - DELICIOUS PERSIAN BEEF AND RICE MEATBALLS
From excitedfood.com
TABRIZ STYLE KUFTEH - GLUTEN FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
TABRIZ STYLE KUFTEH – RECIPE WISE
From recipewise.net
KOOFTEH TABRIZI RECIPE ON FOOD52
From food52.com
KOOFTEH TABRIZI RECIPE - PERSIAN STUFFED MEATBALLS — I …
From hamisharafi.com
KOOFTEH TABRIZI RECIPE (PERSIAN STUFFED MEATBALLS) - YUMMYNOTES
From yummynotes.net
TABRIZ-STYLE MEATBALLS (KUFTEH TABRIZI) - FOOD52
From food52.com
TABRIZ STYLE KUFTEH RECIPE - DETAILS, CALORIES ... - RECIPEOFHEALTH
From recipeofhealth.com
KOFTEH TABRIZI RECIPE - BON APPéTIT
From bonappetit.com
KOFTEH TABRIZI RECIPE ON FOOD52
From food52.com
KOOFTEH TABRIZI کوفته تبریزی - PERSIAN MAMA
From persianmama.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #casseroles #main-dish #fruit #lamb-sheep #rice #asian #middle-eastern #iranian-persian #oven #easy #dietary #one-dish-meal #meat #pasta-rice-and-grains #equipment #3-steps-or-less #4-hours-or-less
You'll also love