Kofta Nakhod

Serves 8

• 1 cup of Dried chick-peas, covered with hot water & soaked overnight, or at least 8-10 hrs
• 1 1/2 lb Ground beef
• 1 large Onion, grated
• 1/4 tablespoons of Pepper
• 1 tablespoons of Salt, or to taste
• 1/4 tablespoons of Ground cinnamon
• 1 tablespoons of Dried mint, crushed
• 1 tablespoons of Bread crumbs, matzoh meal or plain flour
• 4 cup of Water, boiling

Chick-peas provide bulk in well-seasoned kofta, name for varioustypes of meatballs in Afghanistan, Pakistan, & India. Unlikecustom in other countries, they are boiled in soup or water &served separately from soup.
1. Drain chick-peas in a colander, then grind them rather fine ina processor. Mix everything together except water.
2. To prepare meatballs: Moisten hands w/cold water and preparemeat & chick-peas balls 1-1/2 inches in diameter. Put themeatballs into boiling water, one at a time, & simmer overmoderate heat for 45 mins. Remember that chick-peas are ground butnot cooked. The meatballs may also be cooked in a light chickenbroth. Serve meatballs & soup separately with bread, rice, &pickles. Serve 8. Makes about 18 meatballs.