Search
Generic filters
Exact matches only
Search in title
Search in content
Filter by Custom Post Type
Filter by Categories
Select all
Appetizers
Beef
Beverages & Cocktails
Breads
Cakes
Cheese
Chicken
Children Food
Cookies
Courses
Main Dish
Easy to make
Eggs
Fish
Food Videos
Fruits
Icecream
Mousse
Noodles
Omelet
Pasta
pickled
Pies
Pizza
Potato
Rice
Salads
Sauces
Seafood
Soups
Stew cooking
Stuffed
Tv Shows
Uncategorized
Vegetables
Vegetarion
Video Recipe
Filter by Cuisines
Select all
African
Ainu
American
Arab
Armenian
Assyrian
Balochi
Berber
British
Buddhist
Bulgarian
Cajun
Caribbean
Chechen
Chinese
Circassian
Crimean Tatar
East European
Filipino
French
Greek
Indian
Indonesia
Inuit
Irish
Italian
Japanese
Jewish
Kurdish
Maharashtrian
Malay
Malayali Food
Mexican
Middle Eastern
Israel
Mordovian
Native American
Nordic
North African
Parsi
Pashtun
Pennsylvania Dutch
Peranakan
Portuguese
Punjabi
Rajasthani
Russian
Sami
Sindhi
South American
South Indian
Spanish
Tatar
Thai and South-East Asian
Thailand
Turkish
Yamal
Zanzibari
Filter by Courses
Select all
Dessert
First Dish
Last Dish
Main Course
Main Dish
Side Dish


Print Recipe
Herby Meatballs(Koofteh Berenj)
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Delicious balls of meat, herbs and rice, with extra goodies inside
  2. Ingredients: 100g Basmati or long-grain rice 500g ground beef or lamb 100g chick-pea flour 500g fresh herbs -- spring onions, parsley, dill, mint, sweet fennel, tarragon 3 eggs 100g split peas 3-4 onions 0.5g cooking oil 2-3 tb sp. turmeric paste or tomato paste Salt, bkack pepper 100g chopped wallnuts 100g barberries (opt.)
  3. Directions: Cook rice in some water with a bit of salt until it softens, then filter out the water. Do the same with the split peas. Mix the rice, peas, chick-pea flour, meat, eggs, salt and pepper very well. Wash the herbs, dry, chop very finely and mix with the rest. Chop the onions and fry in some oil until golden. Reserve some fryed onions. In a large saucepan place 5 - 6 cups of water, fryed onions, salt, pepper and turmeric paste. Bring to boil. From the meat mixture form the balls about the size of small orange, insert inside (to the centre) some chopped wallnuts, onions and barberries and drop carefully to the boiling water. Boil for several minutes, then reduce the heat and simmer uncovered for about an hour, or until koofteh is completely cooked.
Recipe Notes

Source: Old CookShare. Recipe ID: 2005

Share this Recipe