Kufteh (Herb Meatballs in Tomato-Plum Sauce)

Name: Kufteh (Herb Meatballs in Tomato-Plum Sauce)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 ⁄ 2 cup yellow split peas; 1 lb. ground beef; 1 cup cooked basmati rice; 1 ⁄ 2 cup finely chopped dill; 1 ⁄ 2 cup finely chopped tarragon; 1 ⁄ 4 cup finely chopped parsley; 1 ⁄ 4 cup finely chopped chives; 1 tbsp. ground turmeric; 1 ⁄ 2 tsp. crushed saffron; 1 egg, lightly beaten; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup plus 7 dried sour plums; 1 ⁄ 4 cup olive oil; 2 medium yellow onions, sliced; 1 ⁄ 4 cup tomato paste; 2 plum tomatoes, cored, seeded, and roughly chopped

Serves
serves 4-6

TODD COLEMAN

These tender meatballs are simmered in a sweet-tart tomato and dried plum sauce. This recipe first appeared in our March 2012 issue, with Anissa Helou's story The Land of Bread and Spice.

Ingredients

¹⁄₂ cup yellow split peas
1 lb. ground beef
1 cup cooked basmati rice
¹⁄₂ cup finely chopped dill
¹⁄₂ cup finely chopped tarragon
¹⁄₄ cup finely chopped parsley
¹⁄₄ cup finely chopped chives
1 tbsp. ground turmeric
¹⁄₂ tsp. crushed saffron
1 egg, lightly beaten
Kosher salt and freshly ground black pepper, to taste
¹⁄₂ cup plus 7 dried sour plums
¹⁄₄ cup olive oil
2 medium yellow onions, sliced
¹⁄₄ cup tomato paste
2 plum tomatoes, cored, seeded, and roughly chopped

ADVERTISEMENTAD

Instructions

Step 1

Bring peas and 2 cups water to a boil in a 2-qt. saucepan over high heat; cook until tender, about 40 minutes. Drain; transfer to a bowl. Add beef, rice, dill, tarragon, parsley, chives, turmeric, saffron, egg, salt and pepper; mix. Place 1⁄3 cup meat mixture in your hand and place a dried plum in the center; form around plum into a 2″ ball. Repeat to make seven meatballs; chill.

Step 2

Heat oil in a 6-qt. saucepan over medium-high heat. Add onions; cook until softened, about 15 minutes. Add tomato paste; cook until lightly caramelized, about 2 minutes. Add tomatoes; cook until soft, about 5 minutes. Add remaining 1⁄2 cup dried plums and 3 cups water; boil. Add meatballs to sauce, reduce heat to medium-low; cook, covered, until cooked through, about 45 minutes. Season with salt and pepper.

Bring peas and 2 cups water to a boil in a 2-qt. saucepan over high heat; cook until tender, about 40 minutes. Drain; transfer to a bowl. Add beef, rice, dill, tarragon, parsley, chives, turmeric, saffron, egg, salt and pepper; mix. Place 1⁄3 cup meat mixture in your hand and place a dried plum in the center; form around plum into a 2″ ball. Repeat to make seven meatballs; chill.
Heat oil in a 6-qt. saucepan over medium-high heat. Add onions; cook until softened, about 15 minutes. Add tomato paste; cook until lightly caramelized, about 2 minutes. Add tomatoes; cook until soft, about 5 minutes. Add remaining 1⁄2 cup dried plums and 3 cups water; boil. Add meatballs to sauce, reduce heat to medium-low; cook, covered, until cooked through, about 45 minutes. Season with salt and pepper.