Yield: 8 servings
|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|
|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 Per serving: 273 Calories (kcal); 23g Total Fat; (75% calories from fat); 14g Protein; 2g Carbohydrate; 72mg Cholesterol; 336mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.