SAEDNEWS: Despite the abundance of new and exotic dishes we hear about these days, often surprising us with their unusual names, traditional foods carry a unique essence that cannot be found in any of them.
Barberry and Apricot Meatballs (Kufteh)
Ingredients:
Medium apricots: 3–4
Ground meat: 300 g
Cooked rice: 1 cup
Partially cooked and mashed split peas: 4 tbsp
Whole egg: 1
Egg white: 1
Grated onion: 1
Barberries: 2 tbsp
Chopped walnuts: 2–3 tbsp
Fresh herbs (basil and savory): 3 tbsp
Fried onions: 2–3 tbsp
Tomato paste: 3 tbsp
Vegetable oil: as needed
Salt, pepper, turmeric: to taste
Instructions:
Chop the apricots and place them in a suitable bowl. Add fried onions, washed barberries, and chopped walnuts. Mix well to prepare the filling for the meatballs, then set aside.
In another bowl, combine ground meat, grated onion, fresh herbs, whole egg, egg white, split peas, cooked rice, salt, pepper, and turmeric. Knead for about 5 minutes until the mixture becomes cohesive.
Take a portion of the meat mixture and hollow it slightly in your hand. Fill the cavity with the apricot mixture. Wet your hands with cold water and gently shape the meatballs. Each meatball should weigh roughly 200 g.
In a suitable pot, sauté oil and tomato paste briefly. Add 3 cups of water and bring to a boil. Reduce the heat and carefully place the meatballs in the pot. Do not cover the pot, as the meatballs may crack.
Once one side of the meatballs sets, gently turn them over to cook the other side. If needed, add a little warm water to ensure they cook thoroughly. Continue cooking until the meatballs are done and the sauce thickens.
Serve the meatballs in a dish and enjoy.
