1 c Dried chick-peas, covered -w/hot water & soaked over-night, or at least 8-10 hrs
1 1/2 lb Ground beef
1 lg Onion, grated
1/4 ts Pepper
1 ts Salt, or to taste
1/4 ts Ground cinnamon
1 tb Dried mint, crushed
1 tb Bread crumbs, matzoh meal, or plain flour
4 c Water, boiling
Chick-peas provide bulk in well-seasoned kofta, the name for various types of meatballs in Afghanistan, Pakistan, & India. Unlike customs in other countries, they are boiled in soup or water & served separately from soup. Chick-peas are one of forbidden foods for Passover in Afghanistan, so Nofta Nakhod must wait for another time.
1. Drain chick-peas in a colander, then grind them rather fine in a processor. Mix everything together except water.
2. To prepare meatballs: Moisten hands w/cold water and prepare meat & chick-peas balls 1-1/2 inches in diameter. Put the meatballs into boiling water, one at a time, & simmer over moderate heat for 45 mins. Remember that chick-peas are ground but not cooked. The meatballs may also be cooked in a light chicken broth. Serve meatballs & soup separately w/bread, rice, & pickles. Serve 8. Makes about 18 meatballs.