Kofteh Tabrizi (Persian giant meat balls)

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, kofteh tabrizi (persian giant meat balls). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Kofteh Tabrizi (Persian giant meat balls) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Kofteh Tabrizi (Persian giant meat balls) is something that I’ve loved my entire life. They are nice and they look fantastic.

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 fruit. Koofteh Tabrizi, The Complex Persian Meatball Koofteh Tabrizi is one of the most difficult, yet delicious foods of Persian Cuisine.

To begin with this recipe, we must prepare a few components. You can have kofteh tabrizi (persian giant meat balls) using 19 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Kofteh Tabrizi (Persian giant meat balls):
  1. Prepare 400 g ground meat (half beef/ half lamb)
  2. Get 2 onions
  3. Make ready 200 g yellow split peas, cooked
  4. Get 70 g rice, cooked
  5. Take 50 g mixed fresh herbs: chives, mint, tarragon, parsley, coriander and savory or marzeh. Finely chopped
  6. Get 5-6 baby potatoes
  7. Make ready to taste Salt and pepper
  8. Take Ingredients for filling
  9. Make ready 1 cooked and peeled egg for each meat ball
  10. Make ready 1 prune for each meat ball
  11. Make ready 1⁄2 tsp barberries for each meat ball
  12. Take Some crushed walnuts
  13. Prepare 1 large onion, chopped and fried
  14. Prepare Ingredients for sauce
  15. Prepare 4 tbsp. tomato paste
  16. Get 1 large onion, finely chopped
  17. Get 1⁄2 tsp turmeric
  18. Get to taste Salt and pepper
  19. Make ready Oil

There are different types of Koofte (s.th like meatball) like Kallegonjeshki(small koofte) and chick pea koofte. In this article, sinceKoofteh tabrizi are the most famous and popular, so I chose this one. Koofteh tabrizi (کوفته تبریزی) is originally tabrizian food which is in Azerbaijan. Ingredients for meatless "meatballs" include lots of lovely fragrant herbs including mint and ruby red barberries.

Steps to make Kofteh Tabrizi (Persian giant meat balls):
  1. First prepare the sauce: heat the oil in a saucepan, add chopped onion and saute for 5 minutes. Add pinch of salt / pepper, turmeric and tomato paste. Stir for another 5 minutes. Set aside.
  2. Add pinch of salt / pepper, turmeric and tomato paste.
  3. Stir for another 5 minutes. Set aside.
  4. Grind meat (beef and lamb) 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.
  5. Season with salt and pepper and mix well.
  6. 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.
  7. Wrap and make a meat ball shape.
  8. 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.
  9. Add prepared sauce as well. Let it simmer for 45 minutes.
  10. Once kofteh is ready, transfer it to a platter and serve it with fresh herbs, salad or pickled vegetables (torshi).
  15. Ingredients
  16. Ingerdients

Koofteh tabrizi (کوفته تبریزی) is originally tabrizian food which is in Azerbaijan. Ingredients for meatless "meatballs" include lots of lovely fragrant herbs including mint and ruby red barberries. These "meatballs" are called koofteh in Persian which basically means "pounded". In old days meat for koofteh was pounded with a huge stone mortar and pestle. Kofteh Tabrizy, is a delicious dish from Tabriz.

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