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

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