Koofteh Nokhodchi Recipe_ Best Persian Chickpea Meatball
Koofteh Nokhodchi combines minced meat with chickpea flour cooked in a sauce with tomato paste. This food is cooked in the same way in all Iranian cities. It is a complete and delicious food full of features.
This food is almost similar to Koofteh Tabrizi but is much smaller and without eggs.
I prefer this meatball to other Iranian and Turkish meatballs. In addition to being healthy and delicious, it is also prepared quickly and has available raw materials. What else do you want from food?
So, like me, if you love fast and delicious food, Stay with Meals Cook until the end of the article.
Preparation time: 45 minutes
Cooking time: 45 minutes
For: 4 people
Ingredients:
| Minced meat | 0.7 pound |
| Grated onion | 1 pcs |
| Chopped onion | one pcs |
| Chickpea flour | 0.1 pound |
| Tomato paste | one tablespoon |
| Pomegranate paste | 2 tablespoons |
| Turmeric, black pepper | as much as needed |
| Sour lemon juice or lemon juice | 2 tablespoons |
The main ingredient of this meatball is chickpea flour, which I have prepared for you from the reliable Wikipedia website about chickpea flour. Be sure to read.
Besan or gram flour is a pulse flour made from chana dal or chickpea flour (split Bengal gram) or brown/kaala chana, a chickpea. It is a staple ingredient in the cuisines of the Indian subcontinent, including Indian, Bangladeshi, Burmese, Nepali, Pakistani, Sri Lankan and Caribbean cuisines.
Instruction:
1. First, take a suitable container and pour minced meat into it. Then, we add chickpea flour and grated onion. Finally, add salt and black pepper to the ingredients and start mixing.
Ensure that the ingredients are kneaded well at this stage so they do not fall apart while frying the meatballs.
2. After that, we add a small amount of water, equal to 2 to 3 tablespoons of water, to the ingredients in two steps. The ingredients get better adhesion, and in the end, the meatballs do not fall apart and separate.
3. Then, we use our hands to make the meatball the size of a tangerine or an egg. Make sure that all the meatballs are the same size.
Be careful when rolling the meatballs; if the surface of the meatballs has cracks, fix them with your finger and cover them to create a uniform surface.
4. in another pot, fry the chopped onion with a little oil until the onions turn golden. After that, add turmeric and black pepper to the onions and mix.
Then, add tomato paste and pomegranate paste to the ingredients and fry them completely.
Then add half a liter of water and a little salt to the sauce ingredients, cover the pot’s lid, and turn up the heat until it reaches boiling.
5. Then, we put the meatballs in the pot where the sauce is boiling for two to three minutes at the same temperature. Then, lower the heat, cover the pot’s lid, and let it cook with the ingredients for 20-30 minutes.
6. After cooking the meatballs, remove the pot from the flame and add a little lemon juice or fresh lemon to the meatballs. Then, we transfer the meatballs to another dish to serve; be careful not to break them.
You can decorate koofteh nokhodchi with barberry. Then you can serve it with barbari bread sangak bread, or even Persian rice.
Along with this, food is served: torshi hafte bijar, sir torshi, and Sabzi Khordan.
Notes:
| 1 | The amount of water used in the meatball depends on the ingredients, and the exact amount cannot be said. The best way is to add water little by little to the ingredients, measure the amount of stickiness, and add water again. |
| 2 | Sometimes, sugar is used to make this food sweet, but I removed the sugar because I like the sour taste. |
| 3 | Lemon juice is used for the sour taste of chickpea meatballs. |
| 4 | An important point is the size of the meatballs. If you make the meatballs more than the size of a tangerine or an egg, firstly, more time will be spent cooking them, and secondly, their core will usually remain raw and not cooked. So pay attention to the size of the meatballs. |
| 5 | The minced meat you use in the meatballs should be fat-free so that they do not fall apart too much. |
| 6 | Koofteh ghelgheli is one of the dishes very similar to this special Iranian dish |
| 7 | The recipe that we talked about is suitable for four people. If there are more or fewer people, change the ratio of ingredients. |
FAQ
1. What is the difference between koofteh nokhodchi and koofteh Tabrizi?
The first difference is that kufteh nokhodchi are egg-sized or soft, and Tabrizi meatballs are much larger. The egg is not used in the raw materials of chickpea meatballs, and they do not smell like egg wounds.
2. Why does the koofteh nokhodchi fall apart?
There are various reasons for the meatballs to fall apart. One of these reasons is the fatness of the minced meat and its lack. Second, it is very important to knead the meatballs a lot.
Thirdly, we should not put the meatballs in cold sauce. Another important point is to add the meatballs to the sauce while the sauce is boiling.
3. Why do chickpea meatballs harden?
Using a lot of chickpea flour and a lot of meat will make the meatballs hard.
4. What is served with chickpea meatballs?
Usually, this Persian food is served with rice or Sangak bread, pickled vegetables, and seer torshi.
5. Can you keep the meatballs in the refrigerator?
Yes, you can store it in the refrigerator for 4-5 days, but you must not stir the ingredients while heating. Put them directly on the heat and let them heat up for 10-15 minutes.
