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 Middle Eastern - Meatballs And Chickpeas (Kofta Nakhod) (Afghanistan)
adapted from Sephardic Cooking by Copeland Marks
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Description
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Ingredients
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- 1 Cup Chickpeas -- soaked overnight
- 2 Pounds Ground Beef
- 1 Large Onion -- grated
- 1/4 Teaspoon Pepper
- 1 Teaspoon Salt
- 1/4 Teaspoon Cinnamon
- 1 Tablespoon Dried Mint -- crushed
- 1 Tablespoon Bread Crumbs
- 4 Cups Boiling Water
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Directions
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Drain chickpeas and grind them fine in a food processor. Mix everything together except water. Make into meatballs about 2 inches in diameter. Put them into the boiling water and simmer for 45 minutes. Serve like a soup or just the meatballs themselves.
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Serves
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8
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Time to Make
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0:00
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