View source for Kofta Nakhod

== Description ==
Chickpeas provide bulk in well-seasoned kofta, the name for various types of meatballs in Afghanistan and Tajikistan. Unlike customs in other countries, they are boiled in soup or [[water]] and served separately from soup.
* Serves 8
* Makes about 18 meatballs

== Ingredients ==
* 1 cup dried [[chickpeas]], covered with hot [[water]] and soaked overnight, or at least 8 – 10 hrs
* 1½ lb [[ground beef]]
* 1 large [[onion]], grated
* ¼ tsp [[pepper]]
* 1 tsp [[salt]], or to taste
* ¼ tsp ground [[cinnamon]]
* 1 tbsp dried [[mint]], crushed
* 1 tbsp [[bread crumbs]], [[matzoh meal]], or [[plain flour]]
* 4 cups [[water]], boiling

== Procedures ==
# Drain [[chickpeas]] in a colander, then grind them rather fine in a processor.
# Mix everything together except [[water]].
# To prepare meatballs:.
# Moisten hands with cold [[water]] and prepare meat and [[chickpeas]] balls 1½ inches in diameter.
# Put the meatballs into boiling [[water]], one at a time, and simmer over moderate heat for 45 minutes.
# Remember that [[chickpeas]] are ground but not cooked.
# The meatballs may also be cooked in a light [[chicken broth]].
# Serve meatballs and soup separately with bread, [[rice]], and pickles.

[[Category:Tajik cuisine]]
[[Category:Meat Recipes]]
[[Category:Afghan Meat Dishes]]
[[Category:Meatball Recipes]]
[[Category:Ground beef Recipes]]
[[Category:Chickpea Recipes]]
[[Category:Onion Recipes]]
[[Category:Breadcrumb Recipes]]
[[Category:Matzo meal Recipes]]