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Koofteh Tabrizi

Koofteh Tabrizi

Koofteh Tabrizi is one of the most popular types of meatballs in the world. It owes its fame to its special stuffings and cooking method. It is usually so big that it can place an entire egg inside itself.
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Course: Main Course
Cuisine: Persian
Keyword: Koofteh Tabrizi
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Servings: 4 people
Calories: 190kcal

Ingredients

  • 10 oz ground lamb
  • 4 tablespoon split chickpeas
  • 2 onions
  • 1 cup chopped walnuts
  • 2 tablespoon vegetable oil
  • 2 tablespoon tomato paste
  • 2 cup of gravy
  • 1 cup of barberries
  • 1 egg (if you want to use boiled egg as stuffing you should boil 3 eggs)
  • 1 cup fresh chopped leeks and savory (or ½ cup dried herbs)
  • 1 tablespoon rice
  • 1 teaspoon turmeric
  • 1 cup brewed liquid saffron
  • 1 teaspoon pepeer
  • 1 teaspoon nutmeg
  • ½ teaspoon salt
  • 8 dried plums (Aloo Bokhara)

Instructions

  • Soak the split chickpeas for some hours and cook them along with ½ pinch of caraway seeds.
  • Cook the rice with a pinch of saffron and turmeric in boiling water
  • Ground the meat, herbs, and split chickpeas and the rice for two or three times in a mincer.
  • Slice and fry the onions until they caramelize
  • Add spices to the mixture of meat and herbs.
  • Add egg and mix it well with the combination.
  • Add gravy, two cups of warm water, tomato paste, and saffron to a pot to make the juicy sauce.
  • Mix chopped walnuts, fried onions and plums, and the barberries to make the stuffing.
  • Fill half of a medium-size bowl or a big cup with a mixture of meat and herbs.
  • Make a little curve in the middle of that meat.
  • Pout the stuffing into that curve and cover it with an adequate amount of meat.
  • Make a ball-like shape in your hands.
  • If you are using eggs as stuffing, be careful of cracking, and place the meat carefully on top of the filling.
  • Fry the meatballs in a pan with oil
  • Pout the meatballs into the sauce, you had made, and let them make chemistry
  • Serve the juicy part and meatballs separately.
  • You can use walnuts and barberries to decorate your meatballs.

Notes

Uniqop’s advice:

  • Mix some glee to the meat while grounding.
  • Add ¼ chicken’s breast to the lamb.
  • You can use other nuts instead of walnuts, such as almonds.
  • You can add some dried sour grapes to the stuffing.
  • To avoid cracking, you can place smaller eggs, such as quail eggs.

Nutrition

Serving: 100g | Calories: 190kcal | Carbohydrates: 20g | Protein: 13g | Fat: 7.41g | Cholesterol: 53.98mg | Sodium: 490mg | Potassium: 378.83mg | Fiber: 3.78g | Sugar: 3.94g | Vitamin A: 70.68IU | Vitamin C: 8.4mg | Calcium: 52.6mg | Iron: 2.07mg