Kufteh – The popular Tabrizi rissole

Kufteh – The popular Tabrizi rissole
ID : N-2211 Date : 2018/07/06 - 10:08

(Persia Digest) – The ladies of Tabriz, in Iran’s northwestern Azerbaijan Province, are well-known for their delicious cooking and hospitality. Of the long list of Tabrizi dishes, the various herb and legume potages and kufteh are the most popular ones across Iran.

Here is how to make this delicious meal.

Ingredients (serves 2)

300-400g minced meat

5 tbsp rice

4 tbsp split peas

1 egg

2 medium onions

2 tbsp herbs (savory, tarragon, coriander, parsley)

Filling: Walnuts, dried plums or barberry (soaked beforehand)

4 tbsp tomato paste

Oil, salt, pepper, turmeric, water to taste

Half cook the rice and split peas and half mash them with the masher (no need to use a mixer). For the sauce, caramelize the onions and add the turmeric, salt, pepper, and tomato paste, and allow to cook with 1 or 2 glasses of water.

Grate one onion and strain the juice. Mix the flesh with the minced meat, salt, and pepper and knead for a few minutes. Add the mashed rice and split peas to the meat mixture and knead for another five minutes.

The important point in making kufteh is to make sure all the ingredients are well well-kneaded, mixed, and sticky to stop it from falling apart during cooking. Then add the herbs and eggs and mix everything until meatballs can be formed. Fill the center with the walnut, prune, or barberry. Place the medium-sized meatballs in the tomato sauce and allow to cook for an hour.

Note: Cook on low heat in a half-covered pot.

Serve with fresh lemon or Seville orange juice.

Click on Persian Kitchen for more recipes.

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