Kofteh Tabrizi
- stuffed meatballs

INGREDIENTS

SERVES

4

METHOD

1 egg
500 g of minced meat
1 minced chicken fillet
2 boiled potatoes
500 g of boiled split peas
200 g of chopped leek, rosemary and coriander
Salt and pepper
1 teaspoon of ground cinnamon
1 teaspoon of turmeric
1 spoonful of flour

The stuffing
3 boiled eggs
1 chopped onion
50 g of apricots
2 spoonfuls of chopped walnut kernels

Boiling water
2 spoonfuls of tomato purée
1/2 dl of cooking oil
Radishes for garnish

SERVE WITH BREAD AND THE REST OF THE STOCK AS SAUCE.

1 Put one egg, minced meat, chicken fillet, potatoes, peas, and herbs
in your kitchen blender. Add the salt, pepper, cinnamon and turmeric, and also add the flour. Blend everything into a smooth dough.
2 Divide the dough into 3 or 4 parts, shape each part as a ball.
Split the balls and put a boiled egg (without the shell, of course!)
into each meatball.
3 Alternatively, you may fry the onions, apricots and walnut kernels
in oil, and then stuff the meatballs with this mix.
4 Wrap each meatball in tinfoil and make numerous tiny holes in the tinfoil, then transfer the meatballs to a saucepan. Fill the saucepan
with boiling water. Ensure that it covers the balls. Add tomato purée,
a little salt, and the rest of the fried onion to the saucepan. Let it
simmer until there is about 3 dl of water left.
5 Pick up the meatballs, remove the tinfoil and slice each meatball in half. Arrange them on a platter, garnish with radishes.

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