Chickpeas provide bulk in well-seasoned kofta, the name for various types of meatballs in Afghanistan and Tajikistan. Unlike customs in other countries, they are boiled in soup or water and served separately from soup.
- Serves 8
- Makes about 18 meatballs
- 1 cup dried chickpeas, covered with hot water and soaked overnight, or at least 8 – 10 hrs
- 1½ lb ground beef
- 1 large onion, grated
- ¼ tsp pepper
- 1 tsp salt, or to taste
- ¼ tsp ground cinnamon
- 1 tbsp dried mint, crushed
- 1 tbsp bread crumbs, matzoh meal, or plain flour
- 4 cups water, boiling
- Drain chickpeas in a colander, then grind them rather fine in a processor.
- Mix everything together except water.
- To prepare meatballs:.
- Moisten hands with cold water and prepare meat and chickpeas balls 1½ inches in diameter.
- Put the meatballs into boiling water, one at a time, and simmer over moderate heat for 45 minutes.
- Remember that chickpeas are ground but not cooked.
- The meatballs may also be cooked in a light chicken broth.
- Serve meatballs and soup separately with bread, rice, and pickles.
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