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 Middle Eastern - Herbed Meat And Rice Balls (Koofteh Tabrizi) (Iran)
adapted from Sephardic Cooking by Copeland Marks
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Description
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Ingredients
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- 1 Pound Ground Beef
- 1 Cup Raw Rice
- 1 Teaspoon Salt
- 1/4 Teaspoon Turmeric
- 1/4 Teaspoon Pepper
- 2 Tablespoons Tarragon
- 2 Bunches Parsley -- finely chopped
- 1 Cup Leek -- finely chopped
- 1/2 Cup Dill -- finely chopped
- 1 Medium Onion -- finely chopped
- 3 Tablespoons Corn Oil
- 2 Medium Onions -- finely chopped
- 1/4 Teaspoon Turmeric
- 2 Large Tomatoes -- finely chopped
- 1 Teaspoon Salt
- 5 Cups Water
- 1 Cup Green Peas
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Directions
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Mix everything down to the corn oil together and roll into balls 2 inches in diameter. Refrigerate for 1 hour. Heat oil soup pot, add onions and turmeric and fry for 5 minutes. Add tomatoes and salt and fry for 2 more minutes. Add water and bring to a boil. Add balls to the broth carefully. Cover the pan and cook over moderate heat without stirring for 45 minutes. Add peas and cook for 10 minutes. The meatballs will expand to double in size.
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Serves
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6
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Time to Make
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0:00
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