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Kufteh

Israeli/Kurdish type meatballs

Prep
Cook
Serves 6people
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
Directions
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.
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.

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