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Kofta Nakhod

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Description Edit

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

Ingredients Edit

Directions Edit

  1. Drain chickpeas in a colander, then grind them rather fine in a processor.
  2. Mix everything together except water.
  3. To prepare meatballs:.
  4. Moisten hands with cold water and prepare meat and chickpeas balls 1½ inches in diameter.
  5. Put the meatballs into boiling water, one at a time, and simmer over moderate heat for 45 minutes.
  6. Remember that chickpeas are ground but not cooked.
  7. The meatballs may also be cooked in a light chicken broth.
  8. Serve meatballs and soup separately with bread, rice, and pickles.

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