Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, mom's stuffed meatballs(kufteh tabrizi). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mom's stuffed meatballs(Kufteh tabrizi) is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Mom's stuffed meatballs(Kufteh tabrizi) is something which I’ve loved my whole life.
Kufteh Tabrizi( Tabriz is a city in Eastern Azerbaijan province of Iran) are perfect with fresh lavash naan and barabari bread or tukish pide bread. With some pickles and fresh herbs on side. Sour pitted prunes is best for filling the center.
To begin with this recipe, we have to first prepare a few ingredients. You can cook mom's stuffed meatballs(kufteh tabrizi) using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mom's stuffed meatballs(Kufteh tabrizi):
- Prepare 450 gram minced meat
- Take Half cup dried split peas
- Take One-fourth cup uncooked rice
- Get as needed Pitted sour prunes
- Prepare Salt
- Make ready Black pepper
- Take 1 large onion, chopped
- Prepare 2 table spoon thick tomato paste
- Get 1 large tomato, cut to wedges
- Make ready 1 small onion, grated
- Make ready 2 teaspoon dried rosemary or mint
- Take Cooking oil
- Take Fresh herbs to serve(mint, rosemary, chives and red radish)
- Take 1 teaspoon turmeric powder
- Make ready Pinch turmeric for rice
Kufteh Tabrizi are large, stuffed meatballs usually made with ground beef or lamb, split yellow peas, rice, and a variety of fresh herbs and spices. The filling enclosed in the meatballs mostly consists of nuts and dried fruits, and occasionally whole hard-boiled eggs. As the name suggests, they originated in the Iranian city of Tabriz. Add the rest of the ingredients for the broth and bring to a boil.
Steps 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!
Doug and I have been experimenting with some of our favorite Armenian recipes to reduce fat and cholesterol. We've taken the traditional recipe for kufteh — Armenian stuffed meatballs — and replaced the ground lamb and butter with ground turkey and olive oil. We think the results are pretty darn good! Serve with plain yogurt, a chopped salad, and pita bread. Get Stuffed Meatballs Recipe from Food Network.
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