Saed News: Traditional and local dishes of Isfahan have a unique aroma and flavor and offer incredible variety. One of the traditional and local dishes of Isfahan is Koofteh Ghermezeh Nokhodchi, which has a very delightful taste.
250 grams ground meat
1 medium onion
100 grams chickpea flour (nukhodchi flour)
Dried mint to taste (you can also use savory and cumin if you like)
Salt, black pepper, turmeric, and spices as needed
Grate the onion and, along with the onion juice, chickpea flour, some dried mint, and the mentioned seasonings, add to the meat and mix well. Let it rest in the refrigerator for 1 hour.
For the sauce, sauté the onion in a little oil. While the onion is frying, take the meat mixture out of the fridge and shape it into small meatballs. After the onion has sautéed, add turmeric and fry briefly, then add tomato paste and sauté again. Finally, add water along with spices, salt, and pepper, then cover the pot and let the sauce boil.
Once boiling, add a few meatballs and let them firm up, then gradually add the rest of the meatballs in the same way. After adding all the meatballs to the sauce, let it simmer for 5 to 10 minutes. After boiling, the meatballs will float on the sauce, and now it’s time to let them cook for 30 to 45 minutes.
And just like that, your traditional Isfahani dish is ready — enjoy your meal!
