Kofta Nakhod (meatballs And Chick-pea) Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 cup: Dried chick-peas, covered w/hot water & soaked over- night, or at least 8-10 hrs
1 1/2 lbs: Ground beef,
1 large: Onion, grated
1/4 tsp: Pepper,
1 tsp: Salt, or to taste
1/4 tsp: Ground cinnamon,
1 tbsp: Dried mint, crushed
1 tbsp: Bread crumbs, matzoh meal, or plain flour
4 cup: Water, boiling
Directions:
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
Source from luhu.jp
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
Source from luhu.jp