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Koofteh Tabrizi
Giant stuffed meatballs in tomato broth
Koofteh Tabrizi (کوفته تبریزی): giant stuffed meatballs from Tabriz in tomato broth
Koofteh Tabrizi is the pride of Tabriz in Iranian Azerbaijan, a meatball so big that one feeds a person, made for guests and for cold winter evenings in the north-west. Lamb or beef mince is kneaded with rice, yellow split peas and lots of herbs, then wrapped around a hidden heart of hard-boiled egg, prunes, walnuts and barberries and simmered in a tomato-saffron broth. At the table the broth is ladled over bread first, then the koofteh is cut open. A common mistake is under-kneading: the mixture must be worked until sticky, or the ball splits in the pot. Chef's tip: lower the meatballs into broth that is barely trembling, not boiling, and don't touch them for the first 20 minutes while they firm up.
- Total time
- 150 min
- Difficulty
- hard
- Serves
- 4
Ingredients
For the meat mixture
- 2 ⅞ oz yellow split peas
- 3 ½ oz short- or medium-grain rice
- 1 ⅛ lb lamb or beef mince
- 1 oniongrated and squeezed
- 1 egg
- 1 tsp ground turmeric
- 1 ½ tsp salt
- ½ tsp black pepper
For the filling
- 4 hard-boiled eggspeeled
- 1 ⅜ oz walnut halves
- 2 tbsp dried barberriesrinsed
- 4 tbsp crisp fried onions
For the broth
- 3 tbsp sunflower oil
- 1 onionsliced
- 3 tbsp tomato paste
- 8 ¼ cups water
- ¼ tsp ground saffronsteeped in 2 tbsp hot water
- 1 tsp salt
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Method
0/7 doneStep 1: Simmer 2 ⅞ oz yellow split peas in plenty of water for 15 minutes, adding 3 ½ oz short- or medium-grain rice for the last 10 minutes, until both are just soft. Drain and cool.
15 minStep 2: Meanwhile, heat 3 tbsp sunflower oil in a wide, deep pot and fry 1 onion for 8 minutes until golden. Fry 3 tbsp tomato paste for 2 minutes, add 8 ¼ cups water and 1 tsp salt and bring to a bare simmer.
12 minStep 3: Put 1 ⅛ lb lamb or beef mince, 1 onion, 2 ⅞ oz chopped fresh parsley, coriander, dill and tarragon, 1 egg, 1 tsp ground turmeric, 1 ½ tsp salt, ½ tsp black pepper and the rice and split peas in a bowl. Knead hard for 10 minutes until the mixture is sticky and holds together like dough.
10 minStep 4: Divide into 4. Flatten one portion into a large disc on a wet palm, put an 4 hard-boiled eggs, two 8 pitted prunes, a few 1 ⅜ oz walnut halves, a pinch of 2 tbsp dried barberries and a spoon of 4 tbsp crisp fried onions in the middle, and close it into a smooth, crack-free ball. Repeat.
15 minStep 5: Lower the koofteh gently into the barely simmering broth with a ladle. Cover partly and cook for 20 minutes without touching them.
20 minStep 6: Spoon broth over the tops, add ¼ tsp ground saffron and simmer gently for 1 hour more, basting now and then, until the koofteh are firm and the centre of the meat reaches 160°F.
60 minStep 7: Serve each koofteh in a deep bowl with broth, with flatbread to tear into the broth and fresh herbs alongside.
2 min
Nutrition per serving
- Calories
- 690 kcal
- Protein
- 42 g
- Carbs
- 46 g
- Fat
- 36 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does koofteh Tabrizi take?
- About 150 minutes in total: 45 minutes to prepare and 105 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of short- or medium-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
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