Tabriz köftesi

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Tabriz meatballs
Koofteh tabrizi.jpg
Alternative names Tabriz Köftesi, Kufteh Tabrizi, Koofteh Tabrizi
Type Sour soup
Place of origin Tabriz, Iran
Main ingredients Ground meat, rice, leeks, split peas, and other ingredients
Variations Ciorbă de perişoare, Sulu köfte, Yuvarlak, Smyrna meatballs
Cookbook: Tabriz meatballs  Media: Tabriz meatballs

Tabriz köftesi (Koofteh Tabrizi, Persian: کوفته تبریز‎, Azerbaijani: Təbriz küftəsi), is a recipe for big Kofta or big meat balls and its juice. The origin of the name for the dish is from the city of Tabriz the capital of Iranian Azerbaijan. The juice of the Tabrizi Kufta is usually served in a separate dish with shredded Sangak or Lavash bread.

Preparation[edit]

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 Kufta. 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 South Azerbaijan 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. [1]

Etymology[edit]

Tabriz Köftesi or Kufteh Tabrizi means meatball of Tabriz. Some believe that the word is derived from kūfta: in Persian, kuftan (کوفتن) means to beat or to grind.[2]

See also[edit]

Notes and references[edit]

  1. ^ http://www.aashpazi.com/kooftehtabrizi Koofteh Tabrizi
  2. ^ Alan S. Kaye, "Persian loanwords in English", English Today 20:20-24 (2004), doi:10.1017/S0266078404004043.