Saed News: You just watched a video tutorial on how to make Tabrizi Koofteh at home. Stay with us for more quick recipes from Saed News.
According to the Saed News Family Section, cooking is both a skill and a technology used to prepare food. A person who cooks is called a "chef" or "cook." Although cooking is a daily necessity for providing energy and satisfying hunger, it is also considered an art. It involves knowledge of food ingredients, the art of flavoring (marinating), baking, sauces, and more — each requiring the creativity and skill of a master chef.
Cooking and cuisine are a major part of every culture. In large and diverse countries like Iran, each ethnic group has its own unique food traditions. Some cooking styles even originate from historical cultures and wars — for example, pizza-making is believed to date back to battles between Iran and Greece, where food was baked on warriors’ shields using available ingredients and rustic cheese.
If you like Tabrizi Koofteh, I recommend watching this video to the end.
In this video, we’ve prepared a complete recipe for Tabrizi Koofteh along with the secrets to keeping it from falling apart. We hope you enjoy it.
Tabrizi Koofteh is one of the many delicious types of Iranian meatballs. As the name suggests, it originates from the city of Tabriz. Thanks to its rich flavor, this dish is popular and prepared across all regions of Iran.
Ground meat (a mix of lamb and beef with medium fat): 250 grams
Rice: 1/4 cup
Split peas (lapeh): 1/4 cup
Koofteh herbs (leek and savory): 50 grams each — if using dried savory, 1.5 tablespoons
Egg: 1 small
Potato: 1 small
Chopped onion: 1 large
Grated onion (juiced): 1 medium (the juice is used in the sauce)
Tomato paste: 2 tablespoons
Butter: 25 grams
Turmeric, black pepper, meat spices, salt: to taste
Dear friend, if you want to learn the secrets to making perfect Tabrizi Koofteh that doesn’t fall apart, be sure to watch the video carefully.
