Tabriz köftesi

Tabriz Köftesi (Azerbaijani: Təbriz küftəsi تبریز کوفته سی) also known as Kufteh Tabrizi (Persian: کوفته تبریزی‎‎), is an Iranian meatball recipe which is originally from North West region of Iran. The origin of the name for the dish is from the city of Tabriz, one of the most populated cities of Iran. The juice of the Kufteh Tabrizi is usually served in a separate dish with shredded Sangak or Lavash bread.

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 Kufteh. 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 Azerbaijani 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.

Etymology

Tabriz Köftesi or Kufteh Tabrizi means meatball of Tabriz. The word is derived from Kūfteh: in Persian, kuftan (کوفتن) means to beat or to grind.

See also

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