Dish
Kufteh tabrizi
Tabrizi meatballs
Kufteh tabrizi is made by mixing ground meat with cooked rice, split peas, onions, and spices such as turmeric and cinnamon. The mixture is then shaped into large balls and boiled in a tomato-based sauce until cooked through. Kufteh tabrizi is a hearty and flavorful dish that is popular in Iran.
Origins and history
Kufteh tabrizi is believed to have originated in the city of Tabriz in northwestern Iran. It is a popular dish in Iranian cuisine and is often served at special occasions such as weddings and religious festivals.
Dietary considerations
Kufteh tabrizi is not suitable for vegetarians or vegans. It may contain gluten depending on the recipe.
Variations
Variations of kufteh tabrizi may include different types of meat, such as lamb or a combination of beef and lamb. Some recipes may also include herbs such as mint or parsley.
Presentation and garnishing
Kufteh tabrizi can be presented on a bed of rice with the tomato-based sauce and herbs drizzled over the top. Garnish with fresh herbs such as parsley or cilantro.
Tips & Tricks
To make the kufteh more flavorful, add dried fruits such as raisins or apricots to the mixture.
Side-dishes
Kufteh tabrizi is typically served with a tomato-based sauce and herbs such as parsley or cilantro. It may also be served with flatbread or rice.
Drink pairings
Kufteh tabrizi pairs well with red wine or a cold beer.
Delicious Kufteh tabrizi recipes
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