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Kofta Nakhod (Meatballs And Chick-Pea) - Afghan - 2c

a2, beef, mideast

1 cup dried chick-peas
1 1/2 pounds ground beef
1 large onion; grated
1/4 teaspoon pepper
1 teaspoon salt; or to taste
1/4 teaspoon ground cinnamon
1 tablespoon dried mint; crushed
1 tablespoon bread crumbs; matzoh meal, or plain flo
4 cups water; boiling

Chick-peas provide bulk in well-seasoned kofta, name for various types of meatballs in Afghanistan, Pakistan, and India. Unlike custom in other countries, they are boiled in soup or water and served separately from soup. Chick-peas are one of forbidden foods for Passover in Afghanistan, so Nofta Nakhod must wait for another time.

Cover chick-peas with hot water and soak overnight, or at least 8 to 10 hours.

1. Drain chick-peas in a colander, then grind them rather fine in a processor. Mix everything together except water.

2. To prepare meatballs: Moisten hands w/cold water and prepare meat and chick-peas balls 1-1/2 inches in diameter. Put the meatballs into boiling water, one at a time, and simmer over moderate heat for 45 minutes. Remember that chick-peas are ground but not cooked. The meatballs may also be cooked in a light chicken broth. Serve meatballs and soup separately w/bread, rice, and pickles.

Serve 8. Makes about 18 meatballs.

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Yield: 8 servings

Preparation Time: 0:00