Kofta nakhod (meatballs & chick-pea)

Yield: 8 servings

Measure Ingredient
1 cup Dried chick-peas, covered w/hot water & soaked over- night, or at least 8-10 hrs
1½ pounds Ground beef
1 large Onion, grated
¼ teaspoon Pepper
1 teaspoon Salt, or to taste
¼ teaspoon Ground cinnamon
1 tablespoon Dried mint, crushed
1 tablespoon Bread crumbs, matzoh meal, or plain flour
4 cups Water, boiling

Chick-peas provide bulk in well-seasoned kofta, name for various types of meatballs in Afghanistan, Pakistan, & India. Unlike custom in other countries, they are boiled in soup or water & served separately from soup. Chick-peas are one of forbidden foods for Passover in Afghanistan, so Nofta Nakhod must wait for another time.

1. Drain chick-peas in a colander, then grind them rather fine in a processor. Mix everything together except water.

2. To prepare meatballs: Moisten hands w/cold water and prepare meat & chick-peas balls 1-½ inches in diameter. Put the meatballs into boiling water, one at a time, & simmer over moderate heat for 45 mins. Remember that chick-peas are ground but not cooked. The meatballs may also be cooked in a light chicken broth. Serve meatballs & soup separately w/bread, rice, & pickles. Serve 8. Makes abt 18 meatballs.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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