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MAafghan KOFTA• KOFTA CHALLOW • or qorma kofta (afghan meatballs) welcome to BACK TO THE BASICS when it comes to STAPLE Afghan dishes episode 02. Making Afghan food doesn’t need to be complicated and I’m here to show you how!
This meatball dish doesn’t get easier than this. A handful of spices is all you need. You can add lentils, peas, potatoes or keep it simple and it’s delicious either way.
FOR THE SHORTCUTS/TIPS
-I’ve made my rice in the rice cooker. By the time the meatballs were ready so was the rice.
-I like to puree my onions. This way you don’t see any bits of translucent onions in the dish (this is just preference)
-For the spice blend if you have pallow masala- that’s what i love to use. If not, replace with ground cumin + a little more black pepper.
INSTRUCTIONS:
-puree 2 onions in a little oil
-to a bowl add 2lbs ground beef. Add half the puréed onions along with 1 tbsp pallow masala (or use 1.5 tsp ground cumin), 2 tsp ground coriander, 1.5 tsp salt, 1/2 tsp black pepper, 1/4 tsp- 1/2 tsp cayenne pepper (optional). Mix well.
-begin to form your meatballs
-to pan/pot add oil and the other half of the puréed onions. Once sautéed add in: 1 tbsp ground coriander, 1 tsp salt, 1 tsp ground cumin, 1/4 tsp cayenne pepper, 1/2 tsp black pepper, and 1/2 tsp turmeric. Mix well.
-add 4 small chopped Campari tomatoes ( optional but i do this when i have extra tomatoes on hand)
-add 1 tsp garlic paste + 1/4 cup tomato paste
-let this sear for a few minutes and the tomatoes to break down.
-add 1.5 cups of water and place meatballs in
-gently give the pot a stir by just holding the handle and not with a utensil so nothing breaks. Place a lid on. Medium heat and let this cook away. Depending on the thickness of the meatball this could take between 20-25 minutes.
-the liquid should reduce and thicken. Keep lid open for last 5-10 minutes and let it simmer on low heat and continue to reduce. Add fresh cilantro (optional)
+ ENJOY with white rice, salata, yogurt or whatever you like 🤍
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