Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, persian meatball (kofteh tabrizi). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Koofteh Tabrizi is a super meatball stuffed with dried fruits and berries, also a variety of nuts. There are some other interesting fillings for this very traditional Azeri dish that are worth mentioning. One very common item is a peeled hard boiled egg that is placed inside the koofteh along with nuts and dried.
Persian meatball (Kofteh Tabrizi) is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Persian meatball (Kofteh Tabrizi) is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook persian meatball (kofteh tabrizi) using 19 ingredients and 20 steps. Here is how you cook that.
The ingredients needed to make Persian meatball (Kofteh Tabrizi):
- Take 400 g ground meat (half beef/ half lamb)
- Prepare 2 onions
- Prepare 200 g yellow split peas, cooked
- Take 70 g rice, cooked
- Get 50 g mixed fresh herbs: chives, mint, tarragon, parsley, coriander and savory or marzeh. Finely chopped
- Prepare 5-6 baby potatoes
- Take to taste Salt and pepper
- Take Ingredients for filling
- Get 1 cooked and peeled egg for each meat ball
- Make ready 1 prune for each meat ball
- Prepare 1/2 tsp barberries for each meat ball
- Take Some crushed walnuts
- Prepare 1 large onion, chopped and fried
- Prepare Ingredients for sauce
- Make ready 4 tbsp. tomato paste
- Make ready 1 large onion, finely chopped
- Prepare 1/2 tsp turmeric
- Take to taste Salt and pepper
- Make ready Oil
This is what the Koofteh, meatball, looks like once it's opened. This is such a delicious meal and it's perfect on a cold day. Koofteh Tabrizi is a traditional Persian meatball served during the Persian New Year, especially in chef Hoss Zare's family. Koofteh Tabrizi is a big meat ball with its juice.
Steps to make Persian meatball (Kofteh Tabrizi):
- First prepare the sauce: heat the oil in a saucepan, add chopped onion and satue for 5 minutes.
- Add pinch of salt / pepper, turmeric
- And tomato paste.
- Stir for another 5 minutes. Set aside.
- Mix minced meat (beef and lamb) and ground 2-3 times by a meat grinder until paste like.Grind precooked rice and yellow split peas. Grate onions, squeeze out the juice. In a bowl with the meat mixture, add onion, rice, yellow split peas and herbs.
- Season with salt and pepper and mix well.
- Take a portion of the meat mixture (as big as a grapefruit) stuff it with one cooked and peeled egg, prune, barberries,
- Walnuts and fried onion.
- Wrap and make a meat ball shape.
- Bring to boil, 1000 ml water
- And gently slip the stuffed kofteh one by one and potatoes.
- Add prepared sauce as well. Let it simmer for 45 minutes.
- Once kofteh is ready, transfer it to a platter and serve it with fresh herbs, salad or pickled vegetables (torshi).1. 1. Ingredients
- Aromatic herbs for meatballs
- Ingredients for filling
- Ingredients for sauce
The origin of the name for the dish is from the city of Tabriz in Azerbaijan province. The juice of the Tabrizi Koofteh is usually served in a separate dish with shredded Traditional bread Sangak or Lavash which is called (Terit). Kofte were first made in Imperial Persia from ground lamb and their name probably derives from the old Persian word koofteh. Try this Sabzi Koofteh (Persian Meatballs) recipe, or contribute your own. Meatballs with Tahini and Tomatoes Recipe.
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