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Kofta Nakhod
(Meatballs and Chick-Peas)
8 servings
1 c dried chick-peas
1 1/2 lb ground beef
1 lg onion, grated
1/4 ts pepper
1 ts salt, or to taste
1/4 ts ground cinnamon
1 tb dried mint, crushed
1 tb bread crumbs, matzoh meal, or plain flour
4 c water, boiling
Covered chick peas with water and soak overnight, or at least 8-10
hours.
Drain chick-peas in a colander, then grind them rather fine in a
processor. Mix everything together except water.
To prepare meatballs: Moisten hands w/cold water and prepare meat
and chick-peas balls 1-1/2 inches in diameter. Put the meatballs
into boiling water, one at a time, and 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 and soup separately w/bread, rice, & pickles. Serve 8.
Makes about 18 meatballs.
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Meatballs 01