Tabriz Style Kufteh Food

TABRIZ STYLE KUFTEH

Tabriz Style Kufteh image

An Iranian meat casserole. Cooking and preparation time does not include time to soak and cook peas and cook rice, which (done simultaneously) will take approximately 1 1/2 hours.

Provided by echo echo

Categories One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

3 cups cooked rice
1/2 cup dried split yellow peas, soaked 1 hour and cooked in water to cover until tender
1 lb ground lamb
2 medium onions, chopped
1/2 teaspoon salt
fresh ground pepper
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup dried pitted prunes, chopped
1 medium onion, chopped
1/4 cup chopped almonds
1 tablespoon butter
1 tablespoon chopped parsley
1 teaspoon crushed dried mint
1/2 cup beef broth

Steps:

Combine the rice with the peas through cloves until well mixed; spread 1/2 of mixture in a buttered 9-inch square baking dish.
Fry the prunes through almonds in the butter 5 minutes; stir in parsley and mint. Spread this stuffing over the layer of rice/peas/lamb mixture and cover with the rest of the rice mixture.
Add beef broth to the dish and bake at 350F 45 minutes.

Nutrition Facts : Calories 487.2, Fat 23.2, SaturatedFat 9.3, Cholesterol 60.3, Sodium 324.5, Carbohydrate 48.8, Fiber 6.7, Sugar 7.1, Protein 21

KOFTE TABRIZI (TABRIZ STYLE MEATBALLS)

Kofte Tabrizi (Tabriz Style Meatballs) image

Kofte were first made in Imperial Persia from ground lamb and their name probably derives from the old Persian word koofteh. Now common from Spain to India due to the migration of recipes along the old trade routes. This recipe is modified for a western kitchen with the original recipe coming from the Northern Iran/Azerbaijan region.

Provided by Member 610488

Categories Lamb/Sheep

Time 1h

Yield 3-6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs ground beef or 2 lbs ground lamb
3 medium onions, grated processed to mush
3/4 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon turmeric
1 teaspoon black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
5 strands saffron
6 ounces yellow split peas, cooked and mashed
1 raw egg
1 (2 ounce) package onion soup mix (use all envelopes)
3 hardboiled egg (shelled)
6 soft dried prunes
4 ounces almonds, slivered blanched

Steps:

Preheat oven to 350 degrees F.
Stir salt, lemon juice, turmeric, pepper, cloves, cinnamon, and saffron into the onion mush. Mix onions, peas and meat. After meat has absorbed the onion mixture, add one raw egg and mix until well combined.
Form into 3 large meatballs. Make a hollow in the center of each meatball and add one hard boiled egg, 2 prunes and 1/3 of the nuts. Cover over the hollow so the filling is entirely surrounded by the meat mixture.
Spray baking dish with non-stick cooking spray. Open package of onion soup mix and scatter across baking dish. Turn meatballs upside down and place in baking dish. Add enough water to go 2/3 of the way up the dish. Bake for 45 minutes.

Nutrition Facts : Calories 1325.2, Fat 73.5, SaturatedFat 21.5, Cholesterol 431.8, Sodium 2527.6, Carbohydrate 79.5, Fiber 23.9, Sugar 19.9, Protein 89.4

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