Sabrina Ghayour’s Persian lamb meatballs
- March 2015
- Serves 6 as a main meal or 12 as part of a mezzo
- Hands-on time 45min, simmering time 1¼-1½ hours, plus cooling
Sabrina Ghayour’s full-of-flavour meatballs, also known as koofteh berenji, are made with lots of fresh herbs and spices. They are best served with flatbreads and natural yogurt.
- 22.4g (5.4g saturated)
- 42.7g (6.2g sugars)
For 6 servings
Handle the mixture gently – it’s quite delicate at the beginning but will hold itself together when cooked.
Persians call them koofteh. Turks say köfte and Arabs kefta; all different pronunciations of the same root word ‘kofta’ meaning ‘to pummel’, referring to working the meat to a paste.
Dried barberries are used a lot in Persian cooking. They have a sweet-sour taste and look like small dried cranberries. Find them in Middle Eastern grocers or online.
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