Tabriz köftesi

Tabriz meatballs
Alternative names	Tabriz Koftesi, Koofteh Tabrizi
Type	Sour soup
Place of origin	Tabriz, Iran
Main ingredients	Ground meat, rice, leeks, split peas, and other ingredients
Variations	Ciorbă de perişoare, Sulu köfte, Yuvarlak, Smyrna meatballs
Cookbook:Tabriz meatballs  Tabriz meatballs

Tabriz köftesi (Koofteh Tabrizi, Persian: کوفته تبریز‎), is an Iranian Azerbaijani recipe for Kofta or big meat balls and its juice. The dish is from Tabriz in north west of Iran.

Preparation

The ingredients are ground beef, rice, yellow split peas, leeks, mint, parsley, onion, and Persian spices for the dough and boiled egg, walnut, fried onion, and dried apricot for the core of the Kufta. Boil rice and split peas separately each for fifteen minutes. Cut one onion in small pieces and fry it in vegetable oil. Mix and cut all of the vegetables into small pieces. Grate another onion in tiny pieces and drain out its juice. Mix all ground beef, ground onion, boiled rice, boiled peas and vegetables with South Azerbaijan spices and salt and squish them all. Make a ground ball of the pulp and put the apricot, and boiled egg in the middle. Add tomato paste and barberries to the frying onion and fry for couple of minutes again then pour water inside it and heat it up till it boils. Carefully put the meatballs inside the boiling mix and keep it boiling for half an hour. ^[1]

Etymology

Some believe that the word is derived from kūfta: in Persian, kuftan (کوفتن) means to beat or to grind.^[2]

See also

• Sulu köfte
• Ciorbă de perişoare
• Smyrna meatballs
• Yuvarlak
• Harput meatballs
• List of soups

Notes and references