Hello, I am Clara. Today, I will show you a way to prepare mom’s stuffed meatballs(kufteh tabrizi) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Mom’s stuffed meatballs(Kufteh tabrizi) Recipe
Mom’s stuffed meatballs(Kufteh tabrizi) is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Mom’s stuffed meatballs(Kufteh tabrizi) is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook mom’s stuffed meatballs(kufteh tabrizi) using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mom’s stuffed meatballs(Kufteh tabrizi):
- Take 450 gram minced meat
- Get Half cup dried split peas
- Make ready One-fourth cup uncooked rice
- Get as needed Pitted sour prunes
- Make ready Salt
- Prepare Black pepper
- Prepare 1 large onion, chopped
- Prepare 2 table spoon thick tomato paste
- Get 1 large tomato, cut to wedges
- Take 1 small onion, grated
- Get 2 teaspoon dried rosemary or mint
- Prepare Cooking oil
- Prepare Fresh herbs to serve(mint, rosemary, chives and red radish)
- Take 1 teaspoon turmeric powder
- Get Pinch turmeric for rice
Instructions to make Mom’s stuffed meatballs(Kufteh tabrizi):
- Cook split peas in some water for about 30 mintes until fully soft. Drain set aside and mash it. Meanwhile half cook the rice with pinch of turmeric. No water should left.
- In big bowl, mix the minced meat with grated onion, half tea spoon of turmeric, mashed split peas. Add salt, dried herb and half cooked rice. Knead well until mixture become sticky. Cover and put in fridge for one to 2 hours.
- In a deep pot with lid, saute chopped onion with some canola oil until translucent. Add half teaspoon of turmeric powder and pinch of black pepper. Add tomato paste and saute more. Add just enough water to cover 5 orange sized meatballs. Add tomato wedges.Bring it to boil.
- Meanwhile, wet your palms with water. Devide kofteh mixture to five. Take one part. Make a round shap holding with hands. Make a hole pressing the middle. Put stuffing pitted prune at the middle. Bring up sides and make it round size of a orange
- Add meatballs one by one gently to boiling tomato water. When they change color, lower the flame to medium and cover the pot.
- Let it simmer for about one hour until Kufteh cooked and sauce not runny. Serve Kufteh tabrizi with lavash or barbari naan and fresh herbs and greek yogurt on side. Enjoy!
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