Naki Kofta

Ingrediants

• 3 cups Split Chickpeas (Naki): Parboiled (half-cooked) and ground in a meat grinder (starts as approx. 3 cups dry).
• 1/2 kg Lean Veal: Finely minced.
• 1 Egg.
• 1/2 tbsp Turmeric.
• 1 tsp Mixed Spices (Baharat).
• 1/2 tbsp Salt (or to taste).
• 1/2 cup Warm Water (as needed for the dough consistency).
• 1/4 cup Fresh Cilantro: Finely chopped.
• 1 Clove of Garlic: Crushed with 1/2 tsp fresh ginger.
• 1 Small Green Chili Pepper.
• 1/4 tsp Ground Black Pepper.

The Filling (Al-Hashu):

• 1.5 to 2 cups of Filling: (Based on the shrimp Chabab recipe but without the chopped shrimp).
• 1 Egg and Oil (for frying).

Direction

Instructions:

1. Prepare the Chickpeas: Wash the split chickpeas well, then boil in fresh water until half-cooked.
2. Grind: Grind the parboiled chickpeas thoroughly using a meat grinder to yield 3 cups of paste.
3. Knead: Mix the chickpea paste with the minced meat and all other ingredients (except the filling). Wet your hands with water as needed while kneading until a smooth dough forms.
4. Shape & Stuff: Lightly grease your hands with oil or water. Take small portions of the dough (about 1.5 teaspoons), roll into a ball, make a small indentation, and stuff with the filling. Shape into discs approximately 4 cm in diameter.
5. Fry: Coat the kofta with beaten egg and fry in hot oil until golden. Place on paper towels to drain excess oil. Serve hot.

🍯 "Moistened" Naki Kofta with Sweet Tamarind (Sabar) Sauce

1. Tamarind Prep: Soak 1 cup of tamarind in 3–4 cups of hot water. Mash well and strain to remove seeds and fibers.
2. Make the Syrup: In a medium pot, dissolve 1 cup of sugar in 2 cups of water. Bring to a boil, skimming off any foam. Add a few partially cracked cardamom pods, 1 tsp lemon juice, and the tamarind liquid.
3. Thicken: Boil until the syrup thickens slightly (it should pour from a spoon in a steady, unbroken line). Let it boil for one additional minute.
4. Simmer: Drop the fried kofta into the syrup. Cover the pot and simmer on low heat for 10–15 minutes. Serve with the sauce.

Alternative Method (Savory-Sweet):

• Using the same frying oil, sauté a chopped onion. Add the strained tamarind, 1 tsp tomato paste (optional), and cracked cardamom pods.
• Bring to a boil, add sugar to taste, and stir until dissolved. Add the fried kofta and simmer on low for 15 minutes to allow the flavors to meld (the "settling" or Taha-dar stage).

Variations:

• You can also stuff the kofta with Iraqi Rice Kibbeh filling (usually minced meat, onions, raisins, and nuts).