Kofta Nakhod (Meatballs and Chick-Peas)

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[edit] Description

[edit] Ingredients

• 1 c Dried chick-Peas, covered -w/hot water & soaked over-night, or at least 8-10 hrs
• 1 1/2 lb Ground Beef
• 1 lg Onion, grated
• 1/4 ts pepper
• 1 ts salt, or to taste
• 1/4 ts Ground cinnamon
• 1 tb Dried mint, crushed
• 1 tb Bread crumbs, matzoh meal, or plain flour
• 4 c water, boiling

[edit] Directions

1. Chick-Peas provide bulk in well-seasoned kofta, the name for various types of meatballs in Afghanistan, Pakistan, & India. Unlike customs in other countries, they are boiled in soup or water & served separately from soup. Chick-Peas are one of forbidden foods for Passover in Afghanistan, so Nofta Nakhod must wait for another time.
2. Drain chick-Peas in a colander, then grind them rather fine in a processor. Mix everything together except water.
3. To prepare meatballs: Moisten hands w/cold water and prepare meat & chick-Peas balls 1-1/2 inches in diameter. Put the meatballs into boiling water, one at a time, & simmer over moderate heat for 45 mins. Remember that chick-Peas are ground but not cooked. The meatballs may also be cooked in a light chicken broth. Serve meatballs & soup separately w/bread, rice, & pickles. Serve 8. Makes about 18 meatballs.