Koofteh Tabrizi – gefüllte Iranische Hackbällchen

Koofteh Tabrizi – stuffed Iranian Meatballs

Pane-Bistecca
Among the many different types of Koofteh or Kufteh in Persian cuisine, Koofteh Tabrizi is one of the most popular. There are many different recipes, but essentially, they are meatballs, made from beef or even lamb, stuffed with dried fruits such as prunes, dried apricots or hard-boiled eggs and served in a savory tomato broth.

In Iran, koofteh are usually served with nan, sangak (long thin Persian bread), natural yogurt or shrazi salad (a mixture of fresh herbs, radishes and shallots).

Koofteh (Kufteh) Tabrizi is very famous in Iran, it comes from Tabriz. The people of Tabriz are known for making the best Koofteh Tabrizi, because if a dish is named after your city, it must be worthy of the honor! However, cooking Koofteh requires a lot of work.

This recipe takes part at the Culinary World Travel of Volkermampft, which travel to Iran this month.
Prep time
30 min
Cooking time
1 h 40 min
Portions
4
Total time
2 h 10 min

Ingredients

  • 500 g ground Beef

  • 60 g Rice

  • 60 g red Lentils

  • 1 Egg

  • 8 dried Plums

  • 1 Handful Walnuts, coarsely chopped

  • 1/3 Bunch of each Parsley, Coriander and Spring onion, chopped

  • 1 tbsp fresh Tarragon, chopped

  • ½ tsp Salt

  • ½ tsp Pepper

  • ¼ tsp Turmeric

  • Sauce

  • 2 Onions chopped

  • some Olive Oil

  • 5 EL Tomatenmark

  • 600 ml Water

  • Salt and Pepper

  • some Chili

Instructions

1

Step 1

Rinse the lentils, then cook with a little water for just under 8 minutes, leave to cool.
2

Step 2

Cook the rice with a little water for just under 8 minutes and leave to cool.
3

Step 3

Knead the meat well with the herbs, spices and egg. Then add the rice and lentils and knead again very well. The mixture should stick together well.
4

Step 4

Divide the mixture into 8 pieces and work each one individually. To do this, flatten the mixture on the palm of your hand and shape it into a roundel. Place 1 dried plum in the middle and a little of the chopped nuts. Fold the meat over it and shape everything into a ball. The meatballs are bigger than the ones we make in Switzerland! Put the Koofteh in the fridge.
5

Step 5

For the sauce, cook the onions in the olive oil until soft, then add the tomato purée and water. Season well and simmer for about 20 minutes. I also added the leftover chopped walnuts.
6

Step 6

Now carefully add the meatballs to the sauce, they should be covered, if not, add a little water. Cover and simmer for 40 minutes. There should be little heat!
7

Step 7

Then open the lid slightly and simmer for another 30 minutes.
8

Step 8

Carefully fish the cooked Koofteh out of the sauce and place in bowls. Pour over the sauce and serve with flatbread, saffron rice or a salad.

Notes

You can easily prepare the Koofteh and freeze them. More Iranian Rcipes
Koofteh Tabrizi – gefüllte Iranische Hackbällchen
Koofteh Tabrizi – gefüllte Iranische Hackbällchen
Koofteh Tabrizi – gefüllte Iranische Hackbällchen
Koofteh Tabrizi – gefüllte Iranische Hackbällchen
Koofteh Tabrizi – gefüllte Iranische Hackbällchen
Koofteh Tabrizi – gefüllte Iranische Hackbällchen
Koofteh Tabrizi – gefüllte Iranische Hackbällchen
Koofteh Tabrizi – gefüllte Iranische Hackbällchen
Koofteh Tabrizi – gefüllte Iranische Hackbällchen
Koofteh Tabrizi – gefüllte Iranische Hackbällchen
Koofteh Tabrizi – gefüllte Iranische Hackbällchen

A market in Tehran! Absolutely stunning!!!

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