Kofteh Tabrizi (Persian giant meat balls)
Kofteh Tabrizi (Persian giant meat balls)

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, kofteh tabrizi (persian giant meat balls). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kofteh Tabrizi (Persian giant meat balls) is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Kofteh Tabrizi (Persian giant meat balls) is something which I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook kofteh tabrizi (persian giant meat balls) using 19 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Kofteh Tabrizi (Persian giant meat balls):
  1. Take 400 g ground meat (half beef/ half lamb)
  2. Prepare 2 onions
  3. Prepare 200 g yellow split peas, cooked
  4. Get 70 g rice, cooked
  5. Get 50 g mixed fresh herbs: chives, mint, tarragon, parsley, coriander and savory or marzeh. Finely chopped
  6. Prepare 5-6 baby potatoes
  7. Take to taste Salt and pepper
  8. Prepare Ingredients for filling
  9. Take 1 cooked and peeled egg for each meat ball
  10. Take 1 prune for each meat ball
  11. Prepare 1/2 tsp barberries for each meat ball
  12. Take Some crushed walnuts
  13. Take 1 large onion, chopped and fried
  14. Make ready Ingredients for sauce
  15. Get 4 tbsp. tomato paste
  16. Prepare 1 large onion, finely chopped
  17. Get 1/2 tsp turmeric
  18. Take to taste Salt and pepper
  19. Prepare Oil
Steps to make Kofteh Tabrizi (Persian giant meat balls):
  1. First prepare the sauce: heat the oil in a saucepan, add chopped onion and saute for 5 minutes. Add pinch of salt / pepper, turmeric and tomato paste. Stir for another 5 minutes. Set aside.
  2. Add pinch of salt / pepper, turmeric and tomato paste.
  3. Stir for another 5 minutes. Set aside.
  4. Grind meat (beef and lamb) 2-3 times by a meat grinder until paste like. Grind precooked rice and yellow split peas. Grate onions, squeeze out the juice. In a bowl with the meat mixture, add onion, rice, yellow split peas and herbs.
  5. Season with salt and pepper and mix well.
  6. Take a portion of the meat mixture (as big as a grapefruit) stuff it with one cooked and peeled egg, prune, barberries, walnuts and fried onion.
  7. Wrap and make a meat ball shape.
  8. Bring to boil, 1000 ml water and gently slip the stuffed kofteh one by one and potatoes. Add prepared sauce as well. Let it simmer for 45 minutes.
  9. Add prepared sauce as well. Let it simmer for 45 minutes.
  10. Once kofteh is ready, transfer it to a platter and serve it with fresh herbs, salad or pickled vegetables (torshi).
  15. Ingredients
  16. Ingerdients

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