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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER MEAT RECIPES |
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MANIJE’S KUFTEH - Herb Meatballs in Tomato-Plum
Sauce -
YIELDS: 4-6 servings.
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INGREDIENTS:
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½ cup Yellow Split Peas
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1
lb. ground Beef
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1
cup cooked Basmati Rice
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½
cup finely chopped Dill (check for infestation)
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½
cup finely chopped Tarragon
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¼
cup finely chopped Parsley (check for infestation)
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¼
cup finely chopped Chives (check for infestation)
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1
Tbs. ground Turmeric
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½
tsp. crushed Saffron (can replace with Turmeric)
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1
Egg, lightly beaten
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Kosher Salt, to taste
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Black Pepper, freshly ground, to taste
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½
cup plus 7 Dried Sour Plums ( Persian supermarket)
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¼
cup Olive Oil
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2
medium Yellow Onions, sliced
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¼
cup Tomato Paste
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2
Plum Tomatoes, cored, seeded, and roughly chopped
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INSTRUCTIONS:
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Bring peas and 2 cups water to a boil in a 2-qt.
saucepan over high heat.
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Cook
until tender, about 40 minutes.
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Drain; transfer to a bowl.
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Add
beef, rice, dill, tarragon, parsley, chives, turmeric,
saffron, egg, salt and pepper; mix.
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Place ⅓ cup meat mixture in your hand and place a dried
plum in the center; form around plum into a 2″ ball.
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Repeat to make seven meatballs.
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Chill.
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Heat
oil in a 6-qt. saucepan over medium-high heat.
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Add
onions.
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Cook
until softened, about 15 minutes.
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Add
tomato paste.
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Cook
until lightly caramelized, about 2 minutes.
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Add
tomatoes.
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Cook
until soft, about 5 minutes.
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Add
remaining ½ cup dried plums and 3 cups water; boil.
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Add
meatballs to sauce, reduce heat to medium-low.
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Cook, covered, until cooked through, about 45 minutes.
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Season with salt and pepper.
Source:
Rabbi Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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