Kifta # 2
Many years ago I wrote a recipe for Kurdish kifta, this is another way to make it, but I'm lazy and can never post a recipe. Here I finally decided to write it, I'm quite sad because I lost my brother on Saturday, so this writing comes to me as someone calming down. Today there is a lull in the house, everyone who was supposed to come came and went ... I am alone and I don't know what to do with myself ....... so I decided to write, writing always helps me ....
Preparation steps
- Wash the rice, pour hot water over it and leave it to stand in the water for about 4 hours. If you want, you can pour warm water over it and leave it overnight,
- Drain the rice well and mash it with your hands.
- In a large bowl put the rice mso and all the above spices. Mix the mixture well and mix it with your hands until everything is well combined.
- Cover and leave in the fridge until the filling is ready.
- Fry the onion until golden yellow. Add the meat and fry until the water disappears from the meat. Then add all the above spices, mix, add the raisins, fry a little, then add the almonds and fry for a few more minutes. Drain the meat from the excess oil and leave to It is very important that there is no oil in the mixture because then the kifta will not be able to assemble properly.
- Take the meat mixture out of the fridge and with wet hands (I work with gloves because it’s easier and then I put water in the bowl and wet my hands every time) take out pieces of the mixture, about the size of a peach.
- Put plastic foil on the work surface, place the mixture. Cover with another piece of foil and spread the mixture and spread as thin as possible.
- Slowly remove the foil and use the bottom foil to transfer it to the bag. Put a spoonful of the filling in the middle and close the dough by forming it into a ball. mixtures.
- For the soup, finely chop the onion and fry for ten minutes until golden yellow. Add the chickpeas and spices and mix. Then add the tomato concentrate and chard cut into strips and fry briefly.
- Add water and when it starts to cook slowly add the meatballs one by one, making sure the water is constantly boiling. Cook on medium heat for an hour.
- Since this is a fairly large amount, (per person it is enough to serve one kifta with soup) when it cools you can freeze them.