Kofta Nakhod

Kofta Nakhod Recipe - Afghan/Tajikistani Chickpea and Beef Dish

Region / culture: Afghanistan, Tajikistan | Preparation time: 8-10 hours | Cooking time: 45 minutes | Servings: 4

Introduction

Kofta Nakhod is a traditional Middle Eastern dish that combines ground beef with chickpeas to create flavorful and hearty meatballs. This dish is perfect for a comforting and satisfying meal.

History

Kofta Nakhod has been a popular dish in Middle Eastern cuisine for centuries. The combination of ground beef and chickpeas provides a unique and delicious flavor that has stood the test of time.

Ingredients

1 cup dried chickpeas, covered with hot water and soaked overnight, or at least 8 – 10 hours
1.5 lb (680 g) ground beef
1 large onion, grated
0.25 tsp pepper
1 tsp salt, or to taste
0.25 tsp ground cinnamon
1 tbsp dried mint, crushed
1 tbsp bread crumbs, matzoh meal, or plain flour
4 cup water, boiling

How to prepare

Drain the chickpeas in a colander, then finely grind them in a food processor.
Mix everything together, except for water.
To prepare the meatballs:
Moisten your hands with cold water and shape the meat and chickpea mixture into 1.5-inch diameter balls.
Place the meatballs into boiling water, one at a time, and simmer over moderate heat for 45 minutes.
Note that the chickpeas should be ground but not cooked.
Alternatively, the meatballs can be cooked in a light chicken broth.
Serve the meatballs and soup separately, accompanied by bread, rice, and pickles.

Variations

Add chopped parsley or cilantro to the meatball mixture for added flavor.
Use ground lamb or turkey instead of beef for a different twist on this dish.

Cooking Tips & Tricks

Make sure to finely grind the chickpeas to ensure a smooth texture in the meatballs.

- Moisten your hands with cold water when shaping the meatballs to prevent sticking.

- Simmer the meatballs gently in boiling water to ensure they cook evenly and retain their shape.

Serving Suggestions

Serve Kofta Nakhod with bread, rice, and pickles for a complete and satisfying meal.

Cooking Techniques

Simmer the meatballs gently in boiling water to ensure they cook evenly and retain their shape.

Ingredient Substitutions

You can use canned chickpeas instead of dried chickpeas, but be sure to drain and rinse them before using.

Make Ahead Tips

You can prepare the meatball mixture in advance and refrigerate it until ready to cook.

Presentation Ideas

Serve the meatballs and soup separately for a visually appealing presentation.

Pairing Recommendations

Pair Kofta Nakhod with a side of tabbouleh salad and yogurt sauce for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 20g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Kofta Nakhod is a good source of iron, zinc, and vitamin B12.

Alergens

Contains: Wheat (flour)

Summary

Kofta Nakhod is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Kofta Nakhod is a delicious and nutritious Middle Eastern dish that combines ground beef with chickpeas to create flavorful meatballs. Serve with bread, rice, and pickles for a complete and satisfying meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Kofta Nakhod. It was a hot summer day, and I was walking through the bustling streets of a bustling marketplace in Beirut. The air was filled with the enticing scents of spices, herbs, and grilled meats. The vendors were calling out to passersby, enticing them with samples of their delicious treats.

As I meandered through the maze of stalls, my eyes were drawn to a small, unassuming shop tucked away in a corner. The sign above the entrance read "Mama Farida's Kitchen." Intrigued, I stepped inside and was greeted by the warm, inviting aroma of simmering spices and cooking meat.

I approached the counter, where a kindly elderly woman with a twinkle in her eye was busy shaping the kofta mixture into small, round balls. She smiled at me and gestured for me to sit at a nearby table. I watched in awe as she expertly fried the kofta until they were golden brown and crispy.

Curious, I struck up a conversation with Mama Farida and asked her about the recipe for the kofta nakhod. She chuckled and told me that it was a family secret passed down through generations. However, she was willing to share it with me, as long as I promised to cherish and honor the tradition.

I eagerly agreed, and Mama Farida proceeded to write down the ingredients and instructions for making the kofta nakhod. She explained that the key to a successful dish was to use fresh, high-quality ingredients and to take your time with each step of the cooking process.

Over the next few weeks, I diligently practiced making the kofta nakhod in my own kitchen. I experimented with different spice blends and cooking techniques until I finally perfected the recipe. The aroma of the sizzling meat and spices filled my home, transporting me back to that fateful day in Mama Farida's Kitchen.

I shared the kofta nakhod with my family and friends, who were all amazed by its rich flavors and tender texture. They marveled at how I had managed to recreate the dish so faithfully, and I proudly told them the story of how I had learned the recipe from Mama Farida herself.

Since then, the kofta nakhod has become a staple in my household. It is a dish that brings us together, evoking memories of that chance encounter in the marketplace and the warm, generous spirit of Mama Farida. I am forever grateful for her kindness and generosity in sharing her family recipe with me, and I will continue to pass it down to future generations, keeping the tradition alive for years to come.