Koofteh: Stuffed meatballs with fried zucchini and cherry tomatoesPosted: 29 July 2015
Meatballs or koofteh, come in different size, composition, tastes and uses in Persian cuisine. The one I am about to describe is some sort of melange invented by me to meet the needs of, well…. hopefully, more than only myself!
Ingredients: (serving 4):
- Ground beef or veal 400 gr.
- Onion, grated. 1 medium.
- Chickpea flour, ½ cup
- Chopped parsley, 1/3 cup
- Cherry tomatoes, 1 cup
- Green or yellow zucchini, 2-3
- Dried, pitted prunes, ½ cup
- Garlic, 2 cloves
- V8 or diluted tomato paste, 1 cup
- Cooking oil, ½ cup (about)
- Turmeric, ½ tea spoon.
- Salt and powdered black pepper, to taste.
Wash, dry and cut zucchini into ½ inch slices. Fry both sides in 2 tbsp. oil over medium heat. Place them on a paper towel to absorb excess oil.
Mix grated onion, grated garlic, ground meat, parsley, chickpea flour, turmeric, salt & pepper. Use your hand and fingers (not a blender) to massage and mix them very well. Then, make it into a large ball and leave to rest for 10 minutes. Make this large meatball into several ping-pong size meatballs.
Heat 2 tbsp. oil in a pan and sauté the balls over high heat till brownish. Shake the pan a few times so all sides of the meatballs are fried. Place them on a paper towel to absorb excess oil.
Serve hot with your favorite steam-cooked vegetables or if you have some extra time at hand with oven-baked potatoes.