Recipe Archives->Middle Eastern->Meatballs 01

Kofta Nakhod (Meatballs and Chick-Peas)
8 servings 

1 c dried chick-peas
1 1/2 lb ground beef 
1 lg onion, grated 
1/4 ts pepper 
1 ts salt, or to taste 
1/4 ts ground cinnamon 
1 tb dried mint, crushed 
1 tb bread crumbs, matzoh meal, or plain flour 
4 c water, boiling 

Covered chick peas with water and soak overnight, or at least 8-10
hours.

Drain chick-peas in a colander, then grind them rather fine in a
processor. Mix everything together except water.

To prepare meatballs: Moisten hands w/cold water and prepare meat
and chick-peas balls 1-1/2 inches in diameter. Put the meatballs
into boiling water, one at a time, and simmer over moderate heat
for 45 mins. Remember that chick-peas are ground but not cooked.
The meatballs may also be cooked in a light chicken broth. Serve
meatballs and soup separately w/bread, rice, & pickles. Serve 8.
Makes about 18 meatballs.

Printable version: meatballs01.txt.