Kofta nakhod (meatballs & chick-pea)
8 servings
Ingredients
| Quantity | 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 |
Directions
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