Kofta Nakhod

== Description ==
Chickpeas provide bulk in well-seasoned kofta, the name for various types of meatballs in Afghanistan and Tajikistan. Unlike customs in other countries, they are boiled in soup or water and served separately from soup.
* Serves 8
* Makes about 18 meatballs
== Ingredients ==
* 1 cup dried chickpeas, covered with hot water and soaked overnight, or at least 8 – 10 hrs
* 1½ lb ground beef
* 1 large onion, grated
* ¼ tsp pepper
* 1 tsp salt, or to taste
* ¼ tsp ground cinnamon
* 1 tbsp dried mint, crushed
* 1 tbsp bread crumbs, matzoh meal, or plain flour
* 4 cups water, boiling
== Directions ==
# Drain chickpeas in a colander, then grind them rather fine in a processor.
# Mix everything together except water.
# To prepare meatballs:.
# Moisten hands with cold water and prepare meat and chickpeas balls 1½ inches in diameter.
# Put the meatballs into boiling water, one at a time, and simmer over moderate heat for 45 minutes.
# Remember that chickpeas are ground but not cooked.
# The meatballs may also be cooked in a light chicken broth.
# Serve meatballs and soup separately with bread, rice, and pickles.
Category:Tajikistani Meat Dishes
Category:Afghan Meat Dishes
Category:Meatball Recipes
Category:Ground beef Recipes
Category:Chickpea Recipes
Category:Onion Recipes
Category:Breadcrumb Recipes
Category:Matzo meal Recipes
Category:Recipes that need photos