Persian Tabriz Meatballs (Koofteh Tabrizi) - Iran

[Olga Drozd]

Persian Tabriz Meatballs (Koofteh Tabrizi) - Iran

A delicious and unusual Persian dish. Tabriz meatballs are stuffed each with egg and dried fruit.  Serve this dish with saffron rice.

1 teaspoon butter
2 pounds ground beef
1 egg, lightly beaten
2 small onions, finely chopped
2 teaspoons lemon juice
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground mace
4 ounces (1/2 cup) yellow split peas, soaked, cooked, drained and mashed
4 hard boiled eggs - divided
4 ounces sultanas or seedless raisins (2/3 cup)
4 fluid ounces water (1/2 cup)

Preheat the oven to moderate 350º F. (Gas Mark 4/ 180ºC).  With the teaspoon of butter, grease a large, deep sided baking dish (tin) and set aside.

In a large mixing bowl, combine the beef, egg, onions, lemon juice, salt, pepper, cinnamon, mace and split peas.  Using your hands, mix and knead the ingredients well.

Divide the mixture into 4 pieces and roll each pieced into a ball shape.  Flatten a meatball in the palm of your hand and place a hard boiled egg and 1/4 of the sultanas or seedless raisins in the centre.  Bring the meat mixture together, covering the filling completely.

Roll the meatball gently between the palms of your hands to make it round.  Shape and fill the remaining meat pieces in the same way.

Place the meatballs in the prepared tin and pour in the water.  Place the tin in the oven and cook for 40 minutes or until the meatballs are golden brown.

Remove the tin from the oven and transfer the meatballs to a warmed serving dish.  Serve immediately.  Serves 4.