persian koofteh

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Servs: 10  Prep: 15m  Cook: 60m  

This dish is my son's favorite persian dish. He asks mem to make it for him everytime he comes home since "no one makes it like you Mom!". I am sure you also will enjoy it. It is best served with garlic yogurt sauce (although plain will do just fine). My son sometimes sprinkles salt to taste since I try to keep my cooking low in sodium for my husband. Enjoy!

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   Ingredient Ingredient
•   One lb & 1/4lb Ground meat (Turkey, Chicken, pork 0r lamb) One lb & 1/4lb Ground meat (Turkey, Chicken, pork 0r lamb)
•   1-1/2 cup Rice (cook ahead of time) 1-1/2 cup Rice (cook ahead of time)
•   4-Eggs 4-Eggs
•   1-large Onion 1-large Onion
•   1-large Garlic (12 pieces) more or less to your taste 1-large Garlic (12 pieces) more or less to your taste
•   2 oz Tarragon 2 oz Tarragon
•   2oz Chive 2oz Chive
•   One Tea Spoon dry Dill One Tea Spoon dry Dill
•   One-Tablespoon Turmeric One-Tablespoon Turmeric
•   One Teaspoon Lemon pepper One Teaspoon Lemon pepper
•   One-Teaspoon Paprika One-Teaspoon Paprika
•   One Tea Spoon Garlic powder One Tea Spoon Garlic powder
•   Olive oil (use as needed to saut? garlic, onion) Olive oil (use as needed to saut? garlic, onion)
•   4 oz Parsley 4 oz Parsley
•   One tea Spoon Thyme One tea Spoon Thyme
•   Salt to your taste (make sure the lemon pepper is not already high in salt or other spices.) Salt to your taste (make sure the lemon pepper is not already high in salt or other spices.)

Instructions

1. In a large bowl mix cooked rice, meat, eggs, tarragon, chive, parsley, turmeric, thyme, paprika, Dry Dill and Garlic. Mix very well until the mix is formable. Make small balls from the mix (bigger than golf ball smaller than tennis ball)
2. Use a large Pot, over med/high heat, saut? the sliced onion & slice garlic?s in olive oil ,when golden brown add a dash of turmeric, paprika, lemon pepper a dash of salt, pour hot water in the pot half way full, bring to boil.
3. Drop the Koofteh (the balls) into the pot, one at a time , DONOT stir? once all the Koofteh is in the pot cook slowly over the med heat for about 1 to 45 min.
4. Make sure to check the liquid does not completely dry. Make sure there is some gravy still in the Koofteh pot.
5. Serving suggestion:
6. White sauce;
7. Nonfat yogurt, 1 Oz sour cream
8. Dash Garlic powder, table spoon Chive, salt to taste.
9. Small Cucumber diced very fine. Mix the entire ingredient & serve over the Koofteh.
10. Note** big size like tennis ball is good when you are serving as dinner& smaller size would be good for appetizer or O?horsdover

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