Koofta Tabrizi “Large Stuffed Meatballs”

Posted on November 9, 2013 by Sarah

 

Koofta Tabrizi

This original receipe for the Koofta Tabrizi  I learn t while’s t I was staying with my in laws in a town called Khoy in Iran during the 80′s. I have made it many times, and on a few occasions the meatball has split or fallen apart, through trail and error I believe that the leaner the lamb mince the firmer the meatball will be. I never ate this in Teheran or any other part of Iran so I would associated this meatball with the northwest of Iran Azerbijan

Ingrediants

Minced lamb 225gram-soaked overnight yellow split peas 50gram-three large onions sliced -one small onion grated-rice handfull-1 egg-Two large tomatoes chopped-teaspoon of tomato puree-spring onions-parsley-mint chopped finely-turmeric-salt and pepper.

To be eaten with Lavash bread

Start by frying the sliced onions in a little oil slowly this will take around 40 minutes mix frequently as to not burn them.

Cook your split peas also for around 40 minutes.When cooked place in a pestle and mortar and pound until it resembles peas pudding.

Cook the handful of rice in a little water add shake of turmeric and bring to the boil. Turn off and strain, keep the water, you can add this to the kufta to cook.

Place the minced lamb in a bowl with the grated onion and mix very well.Add the pounded yellow split peas the egg salt and pepper and shake of turmeric and mix well.

 Add the rice and chopped herbs.Split the mixture into two and shape into a ball shape or if you are feeling very adventures you can leave it as a large ball.(I have heard that in khoy they place a boneless cooked chicken and onion in the middle of them for ceremonies)

Place a large saucepan that will hold the kufta with a good slug of oil and heat it up.

Place the ball mixture in your hand and make indentation in the middle and place half of the cooled fried 

onion into the middle.

Carefully closed the meatball making sure all the onion are covered and you have no splits in the ball. Now place the ball into the saucepan and do the other ball the same.

Now you will have to add some boiling water to the pan around 150ml this will help lift the kooftas from the bottom of the pan, add the rice water that you saved, and the chopped tomatoes and tomato puree and fill the pan with water to around two thirds of the kooftas.Bring to the boil, then cover and reduce the heat to a 

simmer.

After about 30 minutes carefully turn the kooftas around.

Cook gently until the stock is reduced to around one third of the kuftas.

To serve the kooftas lift the meatballs gently onto a plate and the stock into a bowl.

The stock is eaten as a starter. Tear the lavash into small pieces and place in the stock and eat then cut the koofta in half and marvel at the onions in the middle. Can be served with numerous thing such as salad Shiraz or Iranian pickles.

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Kebab-e Kubideh ba Kateh "Skewered Mince Kebab with steamed Rice

Todays dinner. I am preparing one of my favourite Iranian meals, yet again simple and quick to make.

I will be using my rice cooker, greatly needed for Iranian dishes, and any other dishes that need rice quickly. You will need metal Skewers see  picture.

Metal Skewers

I bought these from an Iranian shop.Metal skewers come in all sizes these are quite wide and needed for Kubideh.

I would recommend that you cook the Kubideh on a hot barbecue or if you have a gas cooker you can cook them directly over the fire, if using your cooker it does make a mess, but its worth it, or you can place tin foil under where your cooking.

I always use minced lamb that has been taken from the leg and minced by my butcher twice. I find that bought lamb mince from the supermarkets is way too fatty this tends to split the Kubideh losing all the juices.

The mince should always be at room temperature.

• Mince Lamb Around 125grm  to 130grm per person
• Large Onion Grated finely. If the onion is too watery drain the excess water
• Baking Powder 1/2 tsp  This is the secret helps bind the meat with the onion
• Salt & Pepper                        
• Cumin Sometimes I add a good pinch 
• Rice1 Cup per two people Basmati is the best
• Tomatoes Cut in Half and barbecue until soft
• Sumac Sprinkle over your cooked Kubideh   

Measure how much rice you will be using. 1 Cup (Cup from the Rice cooker) two cups of water.Wash your rice until the water runs clear  Add a tablespoon of butter and salt to your taste When the cooker goes to warm place a tea towel on the lid replace making sure no steam escapes, this helps to keep the rice fluffy.Leave for around 30 minutes, but you can leave it for as long as you like.

 

Place the minced Lamb in a large bowl add the grated onion,baking powder, salt & pepper, now with your clean hands mix, the mixture has to be well mixed this helps the mince stick to the Skewers.

Make small balls of mince around 125grm  per person. Get a large of bowl of hot water, as hot as you can handle, dip your hand in the hot water shake the residue water off and get one ball in your hand and make an oblong shape get the skewer and press the mince into the skewer,keep squeezing the meat gently around,up and along the skewer. once you have done this make sure that the top and bottom of the kubideh is tightly secured. see picture below.

If you find that the mince is dropping of the skewer mix again adding a tiny bit more baking powder

Now for the cooking, make sure your barbecue is spiting hot place the skewered meat down gently, don't leave it too long on one side all you want to do at this point is seal the meat, once sealed keep turning until cooked.

Kubideh waiting to be cooked

I serve this with either raw onion, or a salad called Salad-e Shirazi  every region of Iran has its own variation

Salad-e Shirazi

• Cucumber Half, peeled and cut into small square
• Tomatoes  Two  Cut into small square pieces
• Onion  One large preferable red onion gives a lovely colour. Cut into tiny pieces
• Lemon  Around 1-2 tablespoon depending on your taste.
• Salt & Pepper     

In a large bowl mix all the ingredients together add salt & pepper mix again, then add the lemon. Don't make this too early as it can go mushy if left too long.

Cook! Delight my heart with Kebab

Dish your rice from the cooker add some butter, slid your Kubideh from the skewer and place your Kubideh over the rice add half a tomato to each plate you have Kebab-eKubideh.Sprinkle with Sumac.

Kebab-e Kubideh