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Koofteh Tabrizi
Tabriz Giant Meatball
Koofteh Tabrizi is a magnificent Azerbaijani specialty from the city of Tabriz, Iran. It features a large, tender meatball made from a mixture of ground lamb, rice, and split peas, encasing a flavorful filling of hard-boiled eggs, walnuts, and dried plums. This dish is often served during special occasions and celebrations, showcasing its rich flavors and impressive presentation.
đ§ Ingredienser
- 800 g Ground lamb(Preferably with a good fat content (around 20%) for tenderness.)
- 100 g Short-grain rice(Cooked until tender, then cooled.)
- 100 g Yellow split peas(Cooked until tender, then cooled and lightly mashed.)
- 1 medium Onion(Finely grated or minced and squeezed dry.)
- 1 teaspoon Turmeric
- 1.5 teaspoons Salt(Or to taste.)
- 0.5 teaspoon Black pepper(Freshly ground, or to taste.)
- 1 large Egg(To bind the meat mixture.)
- 3 large Hard-boiled eggs(Peeled. These are part of the filling.)
- 60 g Walnuts(Roughly chopped. These are part of the filling.)
- 6 whole Dried plums (prunes)(Pitted. These are part of the filling.)
- 3 tablespoons Tomato paste
- 2 tablespoons Vegetable oil or Ghee(For sautéing.)
- 1.5 liters Water or Broth(For the simmering liquid.)
- 2 tablespoons Fresh parsley or mint(Finely chopped, optional for garnish.)
đšâđł Instruktioner
- 1
Prepare the meat mixture: In a large bowl, combine the ground lamb, cooked and cooled rice, cooked and lightly mashed split peas, grated onion (squeezed dry), turmeric, salt, black pepper, and the raw egg. Knead the mixture thoroughly with your hands for at least 10-15 minutes until it becomes very sticky and well-combined. This sticky texture is crucial for holding the meatball together. Cover and refrigerate for at least 30 minutes to firm up.
â±ïž 30 minutes (including chilling) - 2
Prepare the filling: Have the peeled hard-boiled eggs, chopped walnuts, and pitted dried plums ready. You can also add a pinch of cinnamon or cardamom to the filling for extra flavor if desired.
â±ïž 5 minutes - 3
Form the giant meatball: Wet your hands slightly to prevent sticking. Take about one-sixth of the chilled meat mixture and flatten it into a large, thin patty in your palm. Carefully place one hard-boiled egg in the center. Arrange a few chopped walnuts and dried plums around the egg. Gently but firmly mold the meat mixture around the filling, ensuring it is completely enclosed and sealed. Shape it into a large, smooth, round ball. Repeat with the remaining meat mixture and filling ingredients, creating 6 large meatballs.
â±ïž 30 minutes - 4
Prepare the simmering broth: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil or ghee over medium heat. Add the tomato paste and sauté for 2-3 minutes until it darkens slightly and becomes fragrant. Pour in the water or broth and bring to a simmer, stirring to dissolve the tomato paste. Season with a little salt and pepper.
â±ïž 10 minutes - 5
Cook the Koofteh: Carefully lower the formed meatballs into the simmering broth. Ensure they are mostly submerged. Reduce the heat to low, cover the pot, and let the meatballs simmer gently for at least 1 hour and 30 minutes, or until the meatballs are cooked through and firm. The broth should thicken slightly. Avoid stirring too vigorously, as this can break the meatballs.
â±ïž 1 hour 30 minutes - 6
Rest and Serve: Once cooked, carefully remove the Koofteh Tabrizi from the pot using a slotted spoon or spider strainer. Let them rest for about 10-15 minutes before serving. This allows them to firm up further. Serve each giant meatball whole, allowing diners to cut into it at the table to reveal the 'treasures' inside. Spoon some of the thickened broth over the meatballs. Garnish with fresh chopped parsley or mint if desired.
â±ïž 25 minutes (including resting)
đĄ Proffstips
- âThe key to success is a well-kneaded and sticky meat mixture that holds its shape.
- âEnsure the meatball is completely sealed to prevent the filling from escaping during cooking.
- âThe simmering broth can be seasoned further with herbs like dried mint or a pinch of saffron for an authentic touch.
- âIf the broth becomes too thick, add a little more hot water or broth.
- âThis dish is traditionally served as a main course.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- The filling can be customized with other ingredients like barberries, apricots, or different types of nuts.
- For a quicker version, smaller, individual-sized koofteh can be made.
- Some recipes include a small amount of ground beef mixed with the lamb for added flavor.