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Kufteh Sabzi (M, TNT)
Source: "The World of Jewish Cooking," by Gil Marks
Serves: 4-6 (about 20 meatballs)

3 cups water
1/4 cup yellow split peas
1/4 cup rice
1 lb. ground meat
2 cups chopped fresh parsley
1 cup chopped scallion
1 large egg, lightly beaten
About 1 tsp. salt
1/4 tsp. turmeric
Ground black pepper to taste
About 1/4 cup vegetable oil
2 cups tomato sauce
2 tbsp. fresh squeezed lemon juice

Bring the water to a boil. Add split peas and rice and cook until tender, about 20-30 minutes. Drain.

Combine the split pea mixture, meat, parsley, scallion, egg, salt, pepper, turmeric. Moisten your hands in water and shape into 1-1/2" ball (I made patties).

Heat oil in a large sauce pan, over medium-high heat. In several batches, brown the meatballs on all sides, about 10 minutes per batch. Remove the meatballs.

Add the tomato sauce and lemon juice and bring to a boil (I used a clean pot, omitting the oil). Add meatballs to the sauce, reduce heat to low and simmer until cooked through, about 40 minutes.

Serve with Persian Rice (click here for recipe) or pita or any other flat bread and pickles (I served with pita and scallions).

Poster's Notes:
Persians, who may have invented meatballs, make a large quantity of them, which they add to most soups and stews and many rice dishes. Typical of Persian cooking, fresh herbs are used in abundance.

This dish can be used for Purim Seudah.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A