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.
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.
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
2 Onions chopped
some Olive Oil
5 EL Tomatenmark
600 ml Water
Salt and Pepper
some Chili
Sauce
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
- Regina von Bistroglobal mit Iranische kalte Gurkensuppe
- Britta von Brittas Kochbuch mit Sup-e Esfanaj – Persische Spinat-Joghurt-Suppe und Britta Imbiss Paliz
- Wilma von Pane-Bistecca mit Adas Polo – Linsen-Reis aus dem Iran und Koofteh Tabrizi und Kashk-e Bademjan Iranischer Auberginen Dip
- Susanne von magentratzerl mit Abgusht
- Simone von zimtkringel mit Mirza Ghasemi – persisches Auberginenmus
- Friederike von Fliederbaum mit Shami Torsh – Fleischlaibchen in Tomatensauce
- Britta von Backmaedchen 1967 mit Noon Khamei-persische Windbeutel
- Tina von Küchenmomente mit Malake Badam – persischer Butterkuchen
- Susan von Labsalliebe mit Torsh-e Tareh – Vegetarischer Kräutereintopf mit Ei
A market in Tehran! Absolutely stunning!!!
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Wieder ein toller Beitrag von dir, deine koofteh sehen köstlich aus!
Liebe Wilma, lecker Köfte und dann noch mit süßem Kern. Das muss ich probieren. Viele Grüße, Regina
Diese “Frikadellchen” lachen mich richtig an. Die müssen ja super schmecken!
Liebe Grüße
Britta
Oh, davon nehme ich das eine oder andere bitte. Ich habe die mal mit Veggie-Hack gemacht, aber wenn ich deine Version so sehe, muss ich unbedingt auch mal die Originalversion ausprobieren.
Herrje sehen deine Koofteh gut aus! Dagegen sind unsere Frikadellenn ja echt stinklangweillig… Ein wirklich toller Beitrag und ein super Rezept.
Liebe Grüße, Tina
Liebe Wilma,
Deine Koofteh Tabrizi sehen so lecker aus, dass ich direkt hungrig werde!
Es mag zwar viel Arbeit erfordern, aber die Mühe lohnt sich definitiv – der Geschmack und die Vielfalt an Zutaten machen es zu einem unvergesslichen Genuss.
Deine Bilder vom persischen Markt wecken das Gefühl von “will ich sofort hin” aus. Ich kann fast den Duft von frischen Gewürzen und Kräutern in der Luft spüren – einfach wunderschön!
Herzliche Grüße
Susan
Herzliche Grüße
Susan