Kofta Nakhod

Description
Chick-peas provide bulk in well-seasoned kofta, the name for various types of meatballs in Afghanistan & Tajikistan. Unlike customs in other countries, they are boiled in soup or water & served separately from soup.

Ingredients

 * 1 c Dried chick-peas, covered -w/hot water & soaked over-night, or at least 8-10 hrs
 * 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

Directions
Drain chick-peas in a colander, then grind them rather fine in a processor. Mix everything together except water. To prepare meatballs:
 * 1) Moisten hands w/cold water and prepare meat & chick-peas balls 1-1/2 inches in diameter.
 * 2) Put the meatballs into boiling water, one at a time, & simmer over moderate heat for 45 mins.
 * 3) Remember that chick-peas are ground but not cooked.
 * 4) The meatballs may also be cooked in a light chicken broth.
 * 5) Serve meatballs & soup separately w/bread, rice, & pickles. Serve 8. Makes about 18 meatballs.