Chickpeas kofteh کوفته نخود

Kofta/kofteh کوفته is a kind of meatball, made of minced beef/lamb or pork with fresh or dried herbs and aromatic spices and sometimes kofta made with vegetables instead of meat. In Iran there are different varieties  of kofteh/kofta such as : Tabrizi, koftehکوفته تبریزی- Kermanshahi, kofteh کوفته کرمانشاهی -Yazdi,کوفته یزدی– kofteh Hamedaniکوفته همدانی , and ….. they are really good. Sometimes they stuffed with boiled eggs and dried fruits .

According to Wikipedia, The word Kofta comes from Persian language meaning to pound or to grind.

The following recipe is  Greek veggie kofta made with chickpeas or garbanzo. They are served either with rice or with bread.👇👇

DSC_0186.JPG
Ingredients

  • 500g chickpeas or garbanzo
  • 150-200g plain flour
  • 3medium onions, grated and squeezed
  • 1 clove of garlic, grated
  • 1 lemon juice and lemon zest
  • 3tbsp Olive oil
  • 1tbsp baking powder
  • 1 tsp cumin
  • 1 tbsp fresh mint leaves, finely chopped
  • 1 tbsp fresh parsley or coriander leaves, finely chopped
  • Sea Salt and pepper to taste

Ingredients for tomato sauce

  • 400g canned tomatoes
  • 1 onion, finely chopped
  • 1 clove garlic, grated
  • 1 tsp cinnamon powder
  • 1 tsp oregano powder
  • 1 cm of fresh ginger, grated
  • 1 tsp white sugar
  • cayenne pepper to taste
  • Olive oil

How to make it?????

Soak the chickpeas in the cold water for 10 hours and until they are soften. Then drain and wash the chickpeas. Transfer chickpeas in to a food processor and make a powdery chickpeas.

Remove it to a bowl and add grated onion, grated garlic, baking powder, lemon juice and lemon zest, freshly chopped mint leaves, olive oil and finally season with salt and pepper. Use your hand and mix all ingredients until combine well.

Take a golf size of kofta mixture and give an oval shape to koftas. Repeat this with rest of mixture. Making 10 koftas. Once they are ready, roll them in the plain flour.

Heat the oil in a deep pan and allow to get hot. Then add meatballs in to the pot and let to fry. Once they are golden, transfer them on paper towel to drain.

Now we can make sauce: Heat the oil in a pan fry until soften. Then add finely chopped onion and grated garlic, fry until soften then add, beautiful dried oregano ( I love this herb), cinnamon powder, 1 tsp sugar, chopped tomatoes, and cayenne pepper. 

Allow to cook for 5 minutes. Place fried kofta in tomato sauce, add some grated ginger. Cover the pot with a lid and allow to cook on a low heat for 10-15 minutes.In a plater with rice , add kofta. Pour some olive oil on koftas and serve it with salad or tahini sauce or yogurt.  As I mentioned above, these tasty koftas serving either with steamed rice or with bread along with salads, yogurt and pickles.

کوفته نخود یونانی

کوفته به غذایی گفته میشه که از گوشت  کوبیده /چرخ کرده گاو –یا گوسفند همراه با سبزیجات معطر و ادویه های رنگارنگ و طعم دار درست میشه. کوفته گاهی با سبزیجات هم درست میشه و در اون اثری از گوشت قرمز نیست. کوفته در ایران – ترکیه – آذربایجانکشورهای عربی شناخته شده و جزو غذاهای پرطرفدار بشمار میره.

در ایران زیبای ما خیلی از شهر ها به داشتن کوفته معروف هستند مثل کوفته تبریزیکوفته یزدیکوفته همدانیکوفته کرمانشاهی و …..

در ویکی پدیا آمده که کلمه کوفته که در همه ی کشورهای اروپایی – آمریکا و عربی و ترکی بکار برده میشه یک کلمه فارسی/پارسی هست و به معنی کوبیده شده یا چرخ شده هست.

امروز من با نخود آبگوشتی این کوفته های خوشمزه یونانی رو درست کردم. هم پربرکت و تپل و مپل هستن و هم خوش طعم و منظر .این کوفته ها رو میشه با کته یا پلو و همینطور با نان سرو کرد.برای نخود در زبان انگلیسی از دو کلمه چیک پیز و گاربانزو استفاده میشه.

مواد لازم

نیم کیلو نخود آبگوشتی

دویست گرم آرد سفید

سه عدد پیاز متوسط رنده شده – پیاز رنده شده را با دست فشار دهید تا آب اضافی پیاز خارج شود

سه ق غ روغن زیتون

یک حبه سیر رنده شده

یک عدد آب لیموترش و پوست رنده شده لیمو ترش

یک ق چ زیره

یک ق غ بیکینگ پودر که باعث پف کردن کوفته خواهد شد

یک ق غ نعنای تازه و خرد شده

یک ق غ جعفری تازه و خرد شده

نمک دریا و فلفل به میزان نیاز

مواد لازم برای سس گوجه‌فرنگی

چهار صد گرم گوجه کنسروی یا تازه و خرد شده

یک عدد پیاز نگینی خرد شده

یک حبه سیر رنده شده

یکی ق چ دارچین

یک ق چ پودر اورگانو

یک سانتی‌متر زنجبیل رنده شده

یک ق چ شکر

فلفل کاین

روغن زیتون

طرز تهیه

نخود را برای 10 ساعت در آب سرد بخیسانید تا نرم شود. سپس داخل غذا ساز ریخته و به صورت پودر در آورید ولی نه به صورت خمیر. نخود پودر شده را داخل یک‌کاسه ریخته و پیاز و سیر رنده شده – بیکینگ پودرآبلیمو و پوست رنده شده لیمو ترشنعنا و جعفری خرد شده – روغن زیتون و نمک و فلفل را اضافه کنید. با دست همه مواد را ورز دهید تا به صورت یک خمیر یک‌دست در آید.

با این مثدار میتوانید حدود 10 کوفته درست کنید.

یک مقدار از مخلوط نخود را برداشته و به شکل بیضی درست کنید. باقی مواد را هم به همین ترتیب شکل دهید. کوفته ها را داخل آرد سفید غلطانده تا کاملن پوشانده شوند.

حالا مثداری روغن بقدری که وقتی کوفته ها را داخل آن میریزید روی آن‌ها را بگیرد داغ کنید و با احتیاط کوفته ها را داخل روغن داغ ریخته و بگدارید سرخ و طلایی رنک شوند. کوفته های سرخ شده را روی دستمال کاغذی قرار دهید تا روغن اضافی آن‌ها کشیده شود.

کوفته هاکه حاضر شد نوبت سس گوجه‌فرنگی می باشد.

داخل یک تابه کمی روغن را داغ کنید و یک پیاز نگینی خرد شده و سیر رنده شده را تفت دهید تا نرم شود . سپس اورگانو خوش عِطر و بو – پودر دارچین – شکرگوجه‌فرنگی ها ی خرد شده یا کنسروی – و فلفل برای 5 دقیقه تفت دهید . در انتها – کوفته های سرخ شده را روی سس گوجه بچینی و زنجبیل را روی کوفته ها رنده کنیدد. در تابه را گذاشته و اجازه دهید با حرارت ملایم برای 10-15 دقیقه بپزد .

داخل یک ظرف کته را بکشید و کوفته ها را روی برنج قرار دهید و یا با نان و سالاد – ماست سرو کنید. نوش جان

===========

Chickpeas Kofta

Ingredients

  • 500g chickpeas or garbanzo
  • 150-200g plain flour
  • 3medium onions, grated and squeezed
  • 1 clove of garlic, grated
  • 1 lemon juice and lemon zest
  • 3tbsp Olive oil
  • 1tbsp baking powder
  • 1tsp cumin
  • 1tbsp fresh mint leaves, finely chopped
  • 1tbsp fresh parsley or coriander leaves, finely chopped
  • Sea Salt and pepper to taste

Ingredients for tomato sauce

  • 400g canned tomatoes
  • 1 onion, finely chopped
  • 1clove garlic, grated
  • 1tsp cinnamon powder
  • 1tsp oregano powder
  • 1 cm of fresh ginger, grated
  • 1 tsp white sugar
  • cayenne pepper to taste
  • Olive oil

How to make it?????

Soak the chickpeas in the cold water for 10 hours and until they are soften. Then drain and wash the chickpeas. Transfer chickpeas in to a food processor and make a powdery chickpeas.

Remove it to a bowl and add grated onion, grated garlic, baking powder, lemon juice and lemon zest, freshly chopped mint leaves, olive oil and finally season with salt and pepper. Use your hand and mix all ingredients until combine well.

Take a golf size of kofta mixture and give an oval shape to koftas. Repeat this with rest of mixture. Making 10 koftas. Once they are ready, roll them in the plain flour.

Heat the oil in a deep pan and allow to get hot. Then add meatballs in to the pot and let to fry. Once they are golden, transfer them on paper towel to drain.

Now we can make sauce: Heat the oil in a pan fry until soften. Then add finely chopped onion and grated garlic, fry until soften then add, beautiful dried oregano ( I love this herb), cinnamon powder, 1tsp sugar, chopped tomatoes, and cayenne pepper. Allow to cook for 5 minutes. Place fried kofta in tomato sauce, add some grated ginger. Cover the pot with a lid and allow to cook on a low heat for 10-15 minutes.

In a plater with rice , add kofta. Pour some olive oil on koftas and serve it with salad or tahini sauce or yogurt.

As I mentioned above, these tasty koftas serving either with steamed rice or with bread along with salads, yogurt or pickles.

persiancookingschool

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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L'essenziale è invisibile e agli occhi e al cuore. Beccarlo è pura questione di culo

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