Bulgur Kofte

Posted on September 27, 2018 by rozinaspersiankitchen

Bulgur kofte or bulgur balls are suitable dish for vegetarians. These lovely bulgur balls or kofte are gorgeous and yummy. This is one of quick and hearty dishes you can try.

Ingredients

2 cups bulgur
2 cups boiled water
1 cup all purpose flour
1 egg
1 tbps tomato paste
1 tsp cumin powder
1 tsp paprika
Salt and pepper to taste
Olive oil

Ingredients for saucepan

2 clove garlic, grated
1 ½ tsp cumin powder
1 tsp paprika
2 tbsp olive oil
1 tbsp tomato paste
2 tbsp pomegranate molasses
Handful fresh or dried parsley
Salt and pepper to taste

How to make it??

In a bowl with bulgur, add 2 cups of boiled water, mix together and cover the bowl with a lid and set aside for 15 minutes.

After 15 minutes, add egg, flour, tomato paste, cumin powder, paprika, and season with salt and pepper.

Mix together and then add 1/3 cup water to the bulgur mixture and combine all ingredients together very well. As you squeeze more, the texture of kofte would be better.

Grease your hands with oil and start to make small balls or kofte.

At this point, add some water and 1tsp salt to a pot and bring it to a boil, then add all kofte into the boiled water.You would see all kofte will sit at the bottom of the pot and once they are cooked and ready, will come to the surface of the boiled water.

At this point collect all of cooked kofte and add them into the sauce pan. Gently mix all together . Serve it in a plate topped with chopped parsley.

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Bulgur Kofte

Ingredients

2 cups bulgur

2 cups boiled water

1 cup all purpose flour

1 egg

1 tbps tomato paste

1 tsp cumin powder

1 tsp paprika

Salt and pepper to taste

Olive oil

Ingredients for saucepan

2 clove garlic, grated

1 ½ tsp cumin powder

1 tsp paprika

2 tbsp olive oil

1 tbsp tomato paste

2 tbsp pomegranate molasses

Handful fresh or dried parsley

Salt and pepper to taste

How to make it??

In a bowl with bulgur, add 2 cups of boiled water, mix together and cover the bowl with a lid and set aside for 15 minutes. After 15 minutes, add egg, flour, tomato paste, cumin powder, paprika, and season with salt and pepper. Mix together and then add 1/3 cup water to the bulgur mixture and combine all ingredients together very well. As you squeeze more, the texture of kofte would be better.

Grease your hands with oil and start to make small balls or kofte.

Now, we prepare the sauce. Heat the oil in a saucepan and add grated garlic, fry couple of minutes. Then add cumin, paprika, salt, pepper, tomato paste, pomegranate molasses to the garlic, sauté for a minute. Sauce is ready. At this point, add some water and 1tsp salt to a pot and bring it to a boil, then add all kofte into the boiled water.You would see all kofte will sit at the bottom of the pot and once they are cooked and ready, will come to the surface of the boiled water. At this point collect all of cooked kofte and add them into the sauce pan. Gently mix all together . Serve it in a plate topped with chopped parsley.

Persian petit meatballs ( Kofteh rizeh Yazdi)

Posted on April 19, 2018 by rozinaspersiankitchen

In Iranian cooking ‘ Kofteh’ or ‘ Kofta’ is a kind of meat ball. Kofteh means pounded meat in Persian language. Meat ball or Kofta is made from ground meat such as: mutton, beef, lamb and chicken, along with aromatic fresh or dried herbs, nuts, fruits and eggs.

Kofteh is usually shaped into balls and round but sometimes kofteh is in cigar-shape too. Kofteh , kupta, kofta, kufta …. are in different sizes from giant ones to medium and petit kofteh.

Some of cities in Iran are well known for their Kofta recipes. Tabriz an ancient city in NW of Iran is known for having Giant Kofteh Tabrizi recipe, that is one of the most famous and popular kofteh in Iran. This dish includes a giant meat ball made from meat, rice, yellow split peas, aromatic herbs and spices.

Kofteh Isphahani, kofteh Shirazi, Kofteh Kermanshahi, Kofteh Yazdi, are other type of Persian meatballs from different areas in Iran.

Kofteh sometimes is stuffed with nuts, eggs or fruits and sometimes are normal kofta.

Petit kofteh might be served with Persian flat bread or with rice, pickles, yogurt and salad.

Today I made Yazdi Kofteh rizeh ( petit kofteh), that takes its name after the Yazd an ancient city in central Iran. Yazd is an ancient city in Iran and is recognised as a world Heritage site by UNESCO. Yazd is well known for its special architecture that its nickname is ‘ wind catcher’ or ‘ Badgir’. Also this city is well known for having its Zoroastrian ancient fire temple, Qantas (under ground water channels to transport water from water well to surface for irrigation and drinking) and Yakhchal ( yakh meaning ice and chaal meaning pit) is an ancient type of evaporative cooler, it used to create ice in the winter and store it in the summer time.

Ingredients

350g minced meat ( half beef/ half lamb)

1 onion, grated

Handful cherry tomatoes

1 egg

3 tbsp freshly chopped chives or coriander

2 tbsp gram flour

½ tsp turmeric

Salt and chilli pepper to taste

Olive oil

Method

Peel the onion and grate it. Extract juice from grated onion . Add all ingredients to grated onion. Mix well until combine together.

Shape the meat mixture into little balls, the size of a walnut. Heat the oil in a frying pan over medium heat. Add meat balls . Cook until brown. Then add ¼ cup water and cherry tomatoes to the meat balls and let the cook for 10 minutes with the lid partially covering the pan.

I served meat balls with steamed rice-potato but as I mentioned it might be served with flat bread and salad, yogurt and pickles on the side.

Stuffed Meat Balls With Quail Eggs

Posted on January 21, 2018 by rozinaspersiankitchen

Meatballs are always popular and favourite dish. Today i made stuffed meat balls with quail eggs and Tahini sauce.

Ingredients for meat balls

250g ground beef

2 large potatoes

1 egg

2 tomatoes

quial eggs

1 clove of garlic

2 tbs dried parsley

1 tsp dried mint

1 tsp cumin

Bread crumbs

Salt – sweet chili

‌Butter

Ingredients for sauce

2 tbsp Tahini sauce

1 lemon juice

Half of garlic

1 tbs of olive oil

1 tbs of water

Preparation

Preheat the oven on 200 C. Cook quail eggs, peeled and set them aside. Place ground meat in a bowl. Add grated garlic, all spices and dried herbs. Crack the egg and add it to the meat. Mix all ingredients together.

Take a portion of mixture in your hand palm, flat it and put one of quail eggs in the center of the meat and give shape to the meat. Roll them in the bread crumbs and coat them. Set all meat balls in the baking tray.Place tray into the oven and let it to cook for 30 minutes.

Meanwhile, cook boil potatoes. Peel them off and cut into small pieces. Melt the butter in a pan and Fry tomatoes. Keep potatoes and tomatoes warm for serving time.

Place tahini sauce in a bowl. Grate garlic and add it to the sauce. Add water, oil and pinch of salt as well. Combine all ingredients together and set it aside.

Place meatballs with potatoes and tomatoes in a plate and pour melted butter top of the meatballs, potatoes and tomatoes and serve with Tahini sauce.

Enjoy ( Nosh-e jan)

Add water and oil

squeeze lemon juice

تخم مرغ

Kofteh Tabrizi

Posted on October 20, 2017 by rozinaspersiankitchen

This traditional dish takes its name from Tabriz which is located in NW of Iran. Kofteh Tabrizi is very popular, delicious and famous dish In Iran. Kofteh Tabrizi is a giant meatball stuffed with dried fruits such as prunes, apricots, barberries, nuts such as walnuts, and cooked egg.

kofteh 3.JPG
Ingredients
400 g ground meat (half beef/ half lamb)
2 onions
200 g yellow split peas, cooked
70 g rice, cooked
50 g mixed fresh herbs: chives, mint, tarragon, parsley, coriander and savory or marzeh. Finely chopped
5-6 baby potatoes
Salt and pepper to taste

Ingredients for filling
1 cooked and peeled egg for each meat ball
1 prune for each meat ball
½ tsp barberries for each meat ball
Some crushed walnuts
1 large onion, chopped and fried

Ingredients for sauce
4 tbsp. tomato paste
1 large onion, finely chopped
½ tsp turmeric
Salt and pepper to taste
Oil

Preparation
First prepare the sauce: heat the oil in a saucepan, add chopped onion and satue for 5 minutes. Add pinch of salt / pepper , turmeric and tomato paste. Stir for another 5 minutes. Set aside.
Mix minced meat ( beef and lamb) and ground 2-3 times by a meat grinder until paste like.

Grate onions, squeeze out the juice. In a bowl with the meat mixture, add onion, rice, yellow split peas and chopped herbs. Season with salt and pepper and mix well.
Take a portion of the meat mixture ( as big as a grapefruit) stuff it with one cooked and peeled egg, prune, barberries, walnuts and fried onion. Wrap and make a meat ball shape. Bring to boil, 1000 ml water and gently slip the stuffed kofteh one by one and potatoes. Add prepared sauce as well. Let it simmer for 45 minutes.
Once kofteh is ready, transfer it to a platter and serve it with fresh herbs, salad or pickled vegetables (torshi).

کوفته تبریزی
کوفته تبریزی نام خود را از شهر زیبا و قدیمی تبریز در شمال غرب ایران گرفته است. این غذای سنتی بسیار لذیذو محبوب و معروف می باشد.
کوفته تبریزی یا تبریز کوفتسی نوعی کوفته ی توپر بزرگ است که با گوشت چرخ کرده – برنج – لپه – سبزی های معطر –ادویه های خوش عِطر و بو تهیه می‌شود و با تخم مرغ یا جوجه- زرشک – قیسی – آلو یا گردو پر شده است. درزمان سرو- ابتدا آب کوفته مثل آبگوشت با نان تلیت شده صرف می‌شود و سپس خود کوفته به صورت جداگانه سرو میگردد.

مواد لازم برای کوفته

چهار صد گرم گوشت : نصف گوسفندی/ نصف گوساله

دو عدد پیاز رنده شده

دویست گرم لپه پخته

هفتاد گرم برنج پخته

پنجاه گرم سبزی معطر شامل : تره – مرزه- جعفری- گشنیز- نعنا و ترخون

پنج شش عدد سیب زمینی کوچک

نمک و فلفل به میزان لازم

مواد لازم برای داخل کوفته
تخم مرغ آبپز به تعداد کوفته ها

یک عدد آلو برای هر کوفته

نصف ق چ زرشک برای هر کوفته

مقداری گردوی خرد شده

یک عدد پیاز خردو سرخ شده

مواد لازم برای سس کوفته

چهار ق غ رب گوجه فرنگی

یک عدد پیاز خرد و سرخ شده

نمک و فلفل

نصف ق چ زردچوبه

روغن

طرز تهیه

ابتدا سس را تهیه می کنیم:
برای تهیه ی سس کوفته – پیاز را ریز خرد کنیدوبرای 5 دقیقه تفت دهید.
نمک – زردچوبه و فلفل – رب گوجه فرنگی را نیز بیفزاید و 5 دقیقه دیگر روی حرارت تفت دهید و کنار بگذارید.
گوشت گوسفند و گوساله را با هم مخلوط کرده و 3-2 بار چرخ نمایید. برنج و لپه را آبپز کنید. پس از خنک شدن آنها را نیزبه گوشت بیفزایید. پیازرا رنده کنید – آب پیاز را گرفته و همراه با سبزیجات خرد شده به گوشت اضافه کنید.. همه ی مواد را داخل یک کاسه ی بزرگ ریخته – نمک و فلفل هم اضافه کنید و خوب ورز دهید..

گوشت را به اندازه ی یک پرتقال یا گریپ فروت تقسیم کنید. پوست تخم مرغ هارا جدا کنید و یک تخم مرغ- مقداری پیاز سرخ شده – یک آلو- مقداری زرشک و کمی گردوی خرد شده را در میان گوشت کوفته قرار داده و آن را به صرت یک توپ گرد در آورید.
1000 میلی لیتر آب را داخل قابلمه به جوش بیاورید و کوفته ها را به آرامی داخل آب جوش قرار دهید. سیب زمینی هاو سس آماده شده را نیز اضافه کنید.
مدت لازم برای آماده شدن کوفته حدود 45 دقیقه هست. کوفته را با سبزی خوردن – ترشی – سالاد سرو و میل کنید. نوش جان

kofteh2

Beef/Chicken Meatballs

Posted on October 16, 2017 by rozinaspersiankitchen

These yummy ground beef/ minced chicken kebab balls are crispy and easy to prepare. You can serve it with rice/bread or prepare spaghetti with these kebabs OR freeze them and use whenever you need.

Ingredients for beef kebab balls

300 g ground beef
1 onion grated
1 Tbsp cream
1 Tbsp saffron water
2 Tbsp finely chopped parsley
2 slices of bread, soak in the water for 5 minutes, then squeeze out all the excess moisture
Bread crumbs
Salt- chili powder to taste
Oil

Ingredients for chicken kebab balls

300 g minced chicken or Turkey
1 onion grated and squeeze out all the juice
1 Tbsp cream
1 Tbsp saffron water
2 Tbsp finely chopped parsley
2 slices of bread, soak in the water for 5 minutes, then squeeze out all the excess moisture
Bread crumbs
Salt- chili powder to taste
Oil

Preparation
Combine bread, ground beef, chopped parsley, one grated onion, cream, spices and saffron water in a large bowl and mix well. Make into small balls. Roll each ball in bread crumbs.
Repeat all process with minced chicken as well.
Thread alternatively one meat ball one chicken ball onto wooden skewers. Place them in the fridge for an hour. Then, heat the oil in a large skillet. Fry meat balls and chicken balls. Cover the skillet while kebabs are cooking, so that they hold their shape. When meat balls are brown remove from the heat and serve it with bread, rice or spaghetti.

کباب تسبیحی

این کوفته قل قلی های قشنگ ترکیبی از کوفته ی گوشت گوساله و گوشت مرغ می باشند. بسیار آسان تهیه شده و مزه ی خیلی خوبی دارند. این کوفته کباب ها را می توان با نان- برنج یا اسپاکتی سرو کرد.

مواد لازم برای کوفته ی گوشت گوساله

سیصد گرم گوشت چرخ کرده گوساله

یک عدد پیاز رنده شده – آب پیاز را بگیرید

یک ق غ خامه

یک ق غ آب زعفران

دو ق غ جفعری خرد شده

دو قطعه نان تست/ نان ها را برای پنج دقیقه در آب خیس کرده و سپس آب نان را بگیرید

پودر نان خشک

نمک و فلفل به میزان لازم

روغن

مواد لازم برای کوفته کباب مرغ

سیصد گرم گوشت چرخ کرده ی مرغ یا بوقلمون

یک عدد پیاز رنده شده – آب پیاز گرفته شود

یک ق غ خامه

یک ق غ آب زعفران

دو ق غ جعفری خرد شده

دو قطعه نان تست که برای پنج دقیقه در آب خیس کرده و آب آن را بگیرید

پودر نان خشک

نمک و فلفل به میزان لازم

روغن

طرز تهیه

گوشت چرخ کرده را با پیاز رنده شده – خمیر نان- آب زعفران- خامه – جعفری خرد شده- نمک و فلفل در یک کاسه ی بزرگ مخلوط کرده و ورز دهید. سپس گوشت را به صورت کوفته های کوچکی شکل دهید و در آرد نان خشک بغلطانید.
همین مراحل را با گوشت چرخ کرده ی مرغ ( بوقلمون) انجام دهید.

سپس کوفته ها را به صورت یک در میان به سیخ چوبی می کشیم. کوفته ها را برای یکساعت در یخچال قرار دهید تا استراحت کنند. روغن را در یک تابه ی بزرگ داغ کرده و سیخ های کباب را در تابه چیده و در آن را بگذارید تا خوب پخته و قهوه ای رنگ شوند.( گذاشتن در تابه باعث می شود تا هم داخل کوفته ها پخته شده و هم شکل خود را حفظ کنند).
کوفته های پخته را به صورت گرم سرو کنید.
نوش جان

Kufte Buzbash

Posted on October 14, 2017 by rozinaspersiankitchen

This recipe is one of Azerbaijani kufteh/kofte or meatballs. Usually people know about Italian or Swedish meatballs but they know less about Persian and Azerbaijani kufte or meatballs. Sometimes kufte or meatballs are stuffed with cooked egg and dried fruits and nuts and sometime they are plain meatballs without any filling. The word kufteh is derived from Persian word ‘ Kuftan’ which literally mean ( to pound). Main ingredient for making kufteh is meat: beef/ lamb or combination of both. Other ingredient is aromatic herbs, which could be dried or fresh chopped. Herbs such as mint, basil, tarragon.
Each meatball depends on its size (because some meatballs are giant and could be stuffed with cooked egg and dried fruits ) or simply stuffed with dried fruits such as apricots, prunes, dates and Barberry.

Ingredients
200 g ground beef
½ cup cooked chickpeas
1/3 cup cooked rice
2 tbsp fresh chopped mint leaves or dried herbs
Salt – pepper to taste
4-5 dried prunes and apricots, finely chopped

Ingredients for broth
2 tbsp butter
4-5 baby potatoes
1 onion, finely chopped
Salt – pepper
½ tsp turmeric
2 tbsp plain flour

Preparation
Pour cooked chickpeas in a blender and make it into a paste. Mix ground meat with chopped herbs, spices, and rice and paste chickpeas and combine very well. Then take small portion of meat mixture and, place ½ tbsp. chopped dried fruits in centre of meatball and Shape into a medium (apple size) meatball. If mixture is sticky, you could wet your hand and carry on with giving shape to the meat. Set aside meatballs and prepare broth.
For making broth, Melt the butter in a pot, add chopped onion and spices. Saute until softened. Pour 700 ml water, 2 tbsp plain flour and mix well. Bring it to boil. Add potatoes and gently add meatballs one by one to the pot and let it cook over medium heat for about 30-40 minutes.
Once kufteh is ready, serve it with broth, kufteh and potatoes.

Persian meatballs in doogh sauce

Posted on October 6, 2017 by rozinaspersiankitchen

First of all I should give a brief explanation about ‘doogh’. Well, doogh is a yogurt based beverage and is a kind of cold beverage. Basically doogh is made by mixing plain yogurt and cold water. Might be seasoned with dried mint, rose petals, oregano,rosemary. Doogh is popular drink in Iran, Azerbaijan, Turkey, Tajikistan, Afghanistan and Caucasus. In following recipe you will learn how to prepare meatballs with doogh.

Ingredients

400g minced meat

2 eggs

1 onion, grated

1 cup plain yogurt

3 tbsp oat, cooked

1 tsp coriander seeds powder

2 tbsp all purpose flour

2 tbsp dried tarragon leaves

1 tsp turmeric powder

salt – black pepper to taste

oil

Preparation

In a bowl with minced beef, add grated onion and cooked oat. Mix together. Crack the eggs and beat them. Pour beaten eggs over the meat mixture, add flour and half of dried tarragon, turmeric and season with salt and pepper. Combine well. Give them round shape. Refrigerate for 30 minutes.

Heat the oil in a pan. Add half of the coriander seeds powder. Fry for a minute. Add meat balls and fry until golden brown. Just let meatballs fry because they will be cooked in following sauce.

In a bowl with plain yogurt, add 2 cups cold water, remaining of dried tarragon, coriander seeds powder, season with salt and pepper. Mix all ingredients well. Bring it to a boil, add fried meat balls to boiled doogh and let to cook for 15 minutes or until reduce juice.

Serve these tasty meatballs with flat bread.

کوفته دوغ

این کوفته قل قلی های خوشمزه در دوغ پخته میشن . دوغ نوشیدنی لبنی هست که از ترکیب ماست با آب خنک تهیه میشه و با افزودن سبزیجات معطری مثل نعنا– اکلیل کوهی– ریحان – پودر گل سرخ بسیار خوشمزه تر میشه. دوغ جزو نوشیدنی های خنک هست که در ایران– جمهوری آذربایجان– ترکیه– تاجیکستان– افغانستان و قفقاز استفاده میشه.

مواد لازم

چهار صد گرم گوشت چرخ کرده

دو عدد تخم مرغ

یک عدد پیاز رنده شده

یک پیمانه ماست یا یک و نیم پیمانه دوغ

سه ق غ جو پرک شده

یک ق چ پودر تخم گشنیز

دو ق غ آرد همه منظوره

دو ق غ تلخون خشک شده

یک ق چ زردچوبه

نمک و فلفل سیاه به میزان لازم

روغن

طرز تهیه

داخل یک‌کاسه گوشت چرخ کرده را با پیاز رنده شده و جو پخته مخلوط می کنیم. تخم مرغ ها را شکسته و هم می‌زنیم و همراه با آرد– نصف تلخون خشک زردچوبه – نمک و فلفل به گوشت اضافه می کنیم.همه ی مواد خوب همزده و ورز می دهیم. از گوشت کوفته های متوسطی به اندازه ی نارنگی درست می‌کنیم – کوفته ها را برای نیم ساعت در یخچال قرار می‌دهیم تا خودرا بگیرد.

داخل تابه کمی روغن را گرم می کنیم. نصف پودر تخم گشنیز را اضافه می‌کنیم و برای یک دقیقه تفت می دهیم. سپس کوفته ها را در روغن فقط سرخ می‌کنیم تا قهوه ای رنگ بشن ولی نمی‌گذاریم بپزد چون مرحله ی پخت داخل دوغ انجام خواهد شد.

ماست را با دوپیمانه آب مخلوط می‌کنیم تا دوغ تهیه بشه.باقی تلخون خشک –پودر تخم گشنیز– نمک و فلفل اضافه میکنیم و با مواد اضافه شده مخلوط می کنیم. دوغ را به مرحله ی جوش می آوریم و کوفته ها را داخل دوغ در حال جوش می‌ریزیم و برای ۱۵ دقیقه کوفته ها را در دوغ می پزیم تا مغز پخت بشوند.

این کوفته های خوشمزه را می‌توانید با نان میل کنید

Sour meatballs

Posted on October 3, 2017 by rozinaspersiankitchen

These meatballs are combination of ground meat with lemon juice, cumin and herbs.

Ingredients

250g ground beef or lamb

1 cup cooked rice

Small bunch of fresh parsley, finely chopped

2 lemons juice

1 egg

1 tsp cumin powder

1 tbsp flour

Salt and chilli pepper to taste

oil

Preparation

In a bowl with cooked rice, add half of chopped parsley, meat, half of cumin, salt and chilli pepper. Mix ingredients together. Add an egg and mix well. Roll the meat into balls. Fry meat balls in hot oil until golden brown.

Squeeze the lemons to collect juice. Add rest of spices , chopped parsley, 1 tbsp of flour and 1 cup of water to the lemon juice. Give the sauce a good whisk. Pour it into the meatballs pan and simmer for 20 minutes. Serve the meatballs with flat bread and crispy fried potatoes.