Persian Meatballs Koofteh Recipes
PISTACHIO AND POMEGRANATE MEATBALLS (KUFTEH-YE PESTEH-O ANAR)
Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash flat bread and plenty of fresh herbs.
Provided by Najmieh Batmanglij
Categories Dinner Lunch Meatball Persian New Year Pistachio turkey Breadcrumbs Herb Cilantro Tarragon Parsley Pomegranate Pomegranate Juice Peanut Free Dairy Free Soy Free
Yield Makes 24-30 meatballs
Number Of Ingredients 25
Steps:
- To make the meatballs: Place all the ingredients, except the ground turkey and egg, in a food processor and pulse until you have a grainy paste. Transfer to a large mixing bowl and add the turkey and egg. Lightly knead with your hands for a few minutes (do not over-mix). Cover and chill in the fridge for at least 10 minutes or up to 24 hours.
- Preheat the oven to 450°F (230°C). Generously oil a wide, non-reactive baking dish, large enough to fit 24 meatballs, (about 12 x 14 in/30 x 35 cm) and set aside.
- Remove the turkey mixture from the fridge and shape into walnut-sized balls (about 1 1/2 tablespoons each, using an ice-cream scoop). Place the meatballs in the baking dish and brush well with oil. Bake in the oven for 15 minutes, until bottoms of the meatballs are lightly golden.
- Meanwhile, in another mixing bowl, combine all the ingredients for the glaze.
- Spoon the glaze over the meatballs and bake for another 5 minutes to infuse them with the flavor of pomegranate.
- Garnish with the pomegranate arils and serve warm with the sauce. These meatballs are perfect for wrapping with sprigs of fresh basil in lavash bread or green lettuce.
KOOFTEH TABRIZI (HERBED MEAT & RICE BALLS)
Make and share this Koofteh Tabrizi (herbed Meat & Rice Balls) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 1h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Mix all the meatball ingredients together and roll into balls, 2-1/2 inches in diameter, firmly packed.
- Refrigerate them for 1 hour.
- To make the broth, heat the oil in a pan or soup kettle, add the onions and turmeric, and stir-fry over moderate heat until light brown, about 3 minutes.
- Add the tomatoes and salt and stir-fry for 2 minutes more.
- Add the water and bring to a boil.
- Moisten your hands with cold water.
- Take each herbed ball and roll it firmly; add the balls to the broth very carefully, one at a time, so that they do not not fall apart.
- The water should just cover the balls.
- Cover the pan and cook over moderately low heat, without stirring, for 45 minutes.
- Add the green peas and cook for 10 minutes more.
- The broth will reduce somewhat, the balls swell considerably due to the expansion of the rice.
- Serve warm-- with the meatballs in the broth.
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KOOFTEH | PERSIAN MEATBALLS + VIDEO - SILK ROAD RECIPES
Instructions. In a bowl add the lamb, pistachios, dried cherries, spices (See Note 1), salt, cilantro, breadcrumbs and egg. Mix together by …
From silkroadrecipes.com
Ratings 11Total Time 30 minsCategory Main CourseCalories 550 per serving
From silkroadrecipes.com
Ratings 11Total Time 30 minsCategory Main CourseCalories 550 per serving
- In a bowl add the lamb, pistachios, dried cherries, spices (See Note 1), salt, cilantro, breadcrumbs and egg. Mix together by hand until incorporated completely. Use a 1 1/2-inch scoop or roll into small balls, about the size of a golf ball. Makes between 18-20 meatballs. Set aside.
- In a large frying pan add the olive oil and brown the meatballs on all sides. Remove from pan and keep warm.
- Over medium heat in the same pan sauté the shallot until translucent. Add the flour and cook for a minute, stirring to cook the flour. Gradually add the chicken stock a little at a time, stirring to incorporate completely and thicken. Season with salt if needed.
- Add the cooked meatballs back to the pan and turn to coat all over with pan sauce. Cover with lid and cook on low for 2 minutes to heat meatballs through. Serve with rice.
KOOFTEH TABRIZI RECIPE - PERSIAN MEATBALL | EPERSIANFOOD
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5/5 (1)Total Time 1 hr 15 minsCategory Main CourseCalories 250 per serving
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- To prepare the sauce for the pot, pour some water in it and add some of the spices, cinnamon, saffron, petal powders, Persian leek, savory, and wait until they are boiling and then, lower the heat.
- You need to soak the split peas from the night before. Boil them and rinse them with cold water afterward. Boil the rice and strain it as well.
- Grind the yellow split peas, one onion, and half of the meat. Then add the eggs, the rest of the meat, chopped greens, gram flour, salt, black pepper, and cinnamon. Now mix all the ingredients well or knead them (like Kabab Koobideh).
- Place a net fabric in a bowl, grab some of the Koofteh mixes, knead it, and put it in the net. Place one boiled egg, some fried onions, a few plums, and some walnuts and barberries. Pour some more of the mix on the ingredients and shape it into a meatball using the fabric.
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PIN ON FOOD - PINTEREST
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