Ingredients
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2 qts (64 oz) chicken stock
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2 cinnamon stick
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14.5 oz can garbanzo beansrinsed and drained
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2 Tbsps pomegranate molasses
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1 Tbsp brown sugar
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1 lb ground lamb
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2 Tbsp white long grain riceuncooked
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1 small yellow oniondiced
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12 dried prunespitted
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to taste sea salt
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to taste black pepper
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To garnish
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finely chopped fresh dill
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chopped cilantro
Directions
Kyufta refers to the meatballs, not the soup. Known also as kofta, kibbeh or kololak – depending on the origin – these meatballs typically are mixed with rice or another grain, filled, and rolled into a cigar shape. This was the first dish since launching this challenge that I had some doubts about whether I was going to like the results while prep was underway. First, I worried the broth would be too bland; the base was a very basic chicken broth and there are not many spices on the ingredient list. Then, when I added the pomegranate molasses and brown sugar, I begin to worry the broth tasted like tea. But by the time the meat balls had finished simmering, infusing the broth with onion and fat, I was surprised to find it was well-flavored and rich!
Source: Mamushka (cook book)
Steps
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1
Done
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Add the stock to a large dutch oven. Bring to a boil and add the cinnamon stick. Reduce heat to a simmer and add the garbanzo beans. Add pomegranate molasses, brown sugar and salt and pepper to taste. Cover and let simmer while you make the meatballs. |
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2
Done
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Mix the lamb, diced onion and uncooked rice in a bowl and mix well with your hands, seasoning with salt and pepper. Split into 12 pieces. Wet your hands and roll each piece into an oblong meatball, stuffing a prune in each. |
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3
Done
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Drop the meatballs (kyufta) into the brown and cook for 20-25 minutes. Taste the broth and add additional salt and pepper to taste. |
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4
Done
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Divide broth and chick peas into four bowls. Add 3 meat balls to each bowl. Garnish with chopped herbs. |
