Kufteh (Herb Meatballs in Tomato-Plum Sauce)

By bjlazyl

Ingredients

• SERVES 4–6
• 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

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

These tender meatballs are simmered in a sweet-tart tomato and dried plum sauce. This recipe first appeared in our March 2012 issue, with Anissa Helou's story

1 egg, lightly beaten

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 ⅓ 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 ½ 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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