Tabriz Style Kufteh Recipes
TABRIZ STYLE KUFTEH
An Iranian meat casserole. Cooking and preparation time does not include time to soak and cook peas and cook rice, which (done simultaneously) will take approximately 1 1/2 hours.
Provided by echo echo
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine the rice with the peas through cloves until well mixed; spread 1/2 of mixture in a buttered 9-inch square baking dish.
- Fry the prunes through almonds in the butter 5 minutes; stir in parsley and mint. Spread this stuffing over the layer of rice/peas/lamb mixture and cover with the rest of the rice mixture.
- Add beef broth to the dish and bake at 350F 45 minutes.
Nutrition Facts : Calories 487.2, Fat 23.2, SaturatedFat 9.3, Cholesterol 60.3, Sodium 324.5, Carbohydrate 48.8, Fiber 6.7, Sugar 7.1, Protein 21
KOFTE TABRIZI (TABRIZ STYLE MEATBALLS)
Kofte were first made in Imperial Persia from ground lamb and their name probably derives from the old Persian word koofteh. Now common from Spain to India due to the migration of recipes along the old trade routes. This recipe is modified for a western kitchen with the original recipe coming from the Northern Iran/Azerbaijan region.
Provided by Member 610488
Categories Lamb/Sheep
Time 1h
Yield 3-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Stir salt, lemon juice, turmeric, pepper, cloves, cinnamon, and saffron into the onion mush. Mix onions, peas and meat. After meat has absorbed the onion mixture, add one raw egg and mix until well combined.
- Form into 3 large meatballs. Make a hollow in the center of each meatball and add one hard boiled egg, 2 prunes and 1/3 of the nuts. Cover over the hollow so the filling is entirely surrounded by the meat mixture.
- Spray baking dish with non-stick cooking spray. Open package of onion soup mix and scatter across baking dish. Turn meatballs upside down and place in baking dish. Add enough water to go 2/3 of the way up the dish. Bake for 45 minutes.
Nutrition Facts : Calories 1325.2, Fat 73.5, SaturatedFat 21.5, Cholesterol 431.8, Sodium 2527.6, Carbohydrate 79.5, Fiber 23.9, Sugar 19.9, Protein 89.4
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- Half-cook and half-smash the rice and the split peasAbout 12 hours before you want to cook this dish, leave the rice and the split peas n some water. Cook the split peas and the rice separately. They shouldn’t be cooked completely. Being half cooked is enough. Then use a masher to mash them. Once again, they don’t need to be completely mashed. Being half mashed is enough.
- Prepare the sauceAs the mashed rice and split beans are cooling down, grate one onion and stir fry it using some oil and turmeric. When they get golden, add the tomato paste and stir fry it for a short while. Add 4 to 5 cups water. The mixture should boil for a short time. After that lower the flame of the gas burner and leave the mixture on the gas burner.
- Mix the ingredients Grate one onion and remove its extra juice. Knead the onion, meat, salt, pepper and turmeric for about 5 minutes. They must be completely blended. Add the half cooked rice and split beans. The mixture should be blended for 5 more minutes. Add the vegetables and continue kneading. Finally add the eggs and knead the mixture again, and again, and again. It’s important that ingredients be completely blended. If not, the Koofteh might fall apart while cooking.
- Make rounded meatballsMake a big meatball. Put some walnut, barberries or plums in the middle of the meatball. Put the meatball in the pot which contains the sauce. Continue making the meatballs and put them all in the sauce. The level of the sauce is better to be higher than the meatballs, but it’s not necessary. Since the Koufteh must cook gradually, the flame of the gas burner must be low. Leave them in the pot for about an hour. The pot must behalf covered with its lid. After 30 minutes move and turn the meatballs.
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