Koofteh Tabrizi

Sunday is special. It seems like a perfect day for a trip to the local farmer’s market, lingering in PJs, spending hours on the couch and so on. My favorite part of the day is our tradition of Sunday dinners. It is a time where there are no usual constraints of a weekday and I can spend more time in the kitchen making something out of the ordinary.

Today, I ended up making the famous Iranian Meatballs – Koofteh Tabrizi in a flavorful Indian curry. There are various ways to make Koofteh Tabrizi, most of them using barberries, walnuts and raisins to stuff the meatballs. Following recipe is my version of making koofteh Tabrizi. I like to serve these koofteh with Turkish Bread (Sangak), plain rice and yoghurt.

I hope that you all love the Sunday cooking tradition as much as I do.

Ingredients
For Meatballs
1 Pound Ground Lamb
2 Tablespoons  Rice, cooked
3 Tablespoons Yellow Split Pe, boiled
1 egg
1 Garlic Clove, minced
1/2  Onion, Grated
1/2 Cup Fresh Cilantro, chopped
1 Teaspoon Fresh Rosemary, chopped
1 Teaspoon Fresh Mint, chopped
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Coriander
1/2 Teaspoon Ground Fennel
1/2 Teaspoon Ground Cinnamon
2 Green Chilies, finely chopped
Salt to taste
4 Eggs, Hard Boiled
1 Tablespoon Vegetable Oil
2 Tablespoons Bread Crumbs

For Gravy
1 Large Onion, chopped
2 Tomatoes, chopped
3 Cloves Garlic, minced
1 Teaspoon Fresh Ginger, grated
1 Bay Leaf
1 Stick Cinnamon
2-3 Green Cardamoms
1 Teaspoon Cayenne Pepper/ Red Chili Powder
1/2 Teaspoon Turmeric
1 Teaspoon Ground Coriander
1/4 Cup Plain Yoghurt
2 Teaspoons Lemon Juice
1 Teaspoon Dried Fenugreek Leaves
2 Tablespoons Fresh Cilantro, chopped
1 Teaspoon Vegetable Oil

Process
Meatballs

1. Cook the split peas in 1 cup of water for 30 minutes or until they can be easily mashed.
2. Peel the boiled eggs and put them aside.
3. Strain the water from the cooked split peas, mash well and add to a mixing bowl.
4. Add all the other ingredients of the meatballs to the bowl – except hard boiled eggs, bread crumbs and oil.
5. Mix the meat mixture well and divide into 4 portions.
6. Make a meatball with each portion and put 1 whole hard-boiled in the center of each meat ball.
7. Roll the meatball in breadcrumbs.
8. Heat 1 tablespoon oil in a skillet and cook the meatballs for 2 minutes on each side. Take them out on a plate and keep aside.

Gravy

1. In the same skillet that was used to cook the meatballs, add onions and cook for 5 minutes until translucent.
2. Add salt, ginger, garlic and tomatoes. Cook for another 5 minutes until the tomatoes have become soft.
3. Turn the stove off, and let the mixture come to room temperature. Make a puree of the mixture using a food processor.
4. Heat a teaspoon of oil in a deep pan and add bay leaf, cinnamon, cardamoms for tempering.
5. Add the onion- tomato puree, and all the dry spices (cayenne pepper, turmeric, ground coriander). Cook for a minute.
6. Add plain yoghurt, mix well and cook for an additional minute or two.
7. Add 2 cups of water and bring the mixture to a boil.
8. To this mixture add the meatballs, making sure they are completely dipped in the mixture, reduce the heat to medium and cover the lid. Cook for 20-25 minutes or more for desired consistency.
9. Adjust the spices, stir in dried fenugreek leaves and cook for another minute on high heat.
10. Garnish with cilantro and serve as desired.

Happy Feasting!