Tabriz meatballs ( fa, کوفته تبریزی, kufteh Tabrizi), also known as koofteh Tabrizi, are a variety of
Iranian
Iranian may refer to:
* Iran, a sovereign state
* Iranian peoples, the speakers of the Iranian languages. The term Iranic peoples is also used for this term to distinguish the pan ethnic term from Iranian, used for the people of Iran
* Iranian lan ...
meatballs from the city of
Tabriz
Tabriz ( fa, تبریز ; ) is a city in northwestern Iran, serving as the capital of East Azerbaijan Province. It is the List of largest cities of Iran, sixth-most-populous city in Iran. In the Quri Chay, Quru River valley in Iran's historic Aze ...
.
The dish normally consists of a large meatball including rice, yellow split peas, herbs and other ingredients, and its juice which is served in a separate dish with shredded
sangak
''Sangak'' ( fa, سنگک, az, səngək, ku, sengek) or ''nân-e sangak'' ( fa, نان سنگک) is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread.
History
In Persian 'sangak' means little stone. The bread is bake ...
or
lavash
Lavash ( hy, լավաշ) is a thin flatbread usually leavened, traditionally baked in a tandoor (''tonir'') or on a ''sajj'', and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Lavash is one ...
bread before the main course.
Preparation
The ingredients are ground beef, rice, yellow split peas, leeks, mint, parsley, onion and spices, wrapped around a core of boiled egg, walnut, fried onion and dried
apricot
An apricot (, ) is a fruit, or the tree that bears the fruit, of several species in the genus ''Prunus''.
Usually, an apricot is from the species '' P. armeniaca'', but the fruits of the other species in ''Prunus'' sect. ''Armeniaca'' are also ...
. The ''kufteh'' are
braised
Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...
along with fried onions, tomato paste and barberries.
Some versions are wrapped around a small stuffed bird before stewing.
Etymology
''Kufteh Tabrizi'' means 'meatball of
Tabriz
Tabriz ( fa, تبریز ; ) is a city in northwestern Iran, serving as the capital of East Azerbaijan Province. It is the List of largest cities of Iran, sixth-most-populous city in Iran. In the Quri Chay, Quru River valley in Iran's historic Aze ...
'. The word is derived from ''kūfteh'': in Persian, ''kuftan'' (کوفتن) means 'to beat' or 'to grind'.
[Alan S. Kaye, "Persian loanwords in English", ''English Today'' 20:20-24 (2004), .]
See also
*
Iranian cuisine
Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 ( ...
*
Azerbaijani cuisine
Azerbaijani cuisine ( az, Azərbaycan mətbəxi) refers to the cooking styles and dishes of the Republic of Azerbaijan. The cuisine developed significantly due to its diversity of agriculture, from abundant grasslands which historically allowed f ...
*
Sulu köfte
Sulu köfte is a Turkish cuisine, Turkish stew or thick soup (çorba) with köfte. It consists of meatballs usually made with minced beef, mixed with rice or bulgur, onion and spices and boiled in their own gravy, with tomato sauce, olive oil and ...
*
Ciorbă de perişoare
Chorba or shorba (from dialectal Arabic ; from , 'to drink') is a broad class of stews or rich soups found in national cuisines across the Middle East, Central and Eastern Europe, Central Asia and the Indian subcontinent. It is often prepared ...
*
Smyrna meatballs
Smyrna meatballs, known as ''soutzoukakia Smyrneika'' ( el, σουτζουκάκια σμυρνέικα) or ''İzmir köfte'' ( Turkish), is a Greek and Turkish dish of spicy oblong meatballs with cumin and garlic served in tomato sauce. This di ...
*
Yuvarlak
Yuvarlakia, or giouvarlakia ( el, γιουβαρλάκια, from tr, yuvarlak, 'round' Λεξικό της κοινής Νεοελληνικής (''Dictionary of Common Modern Greek''), Ινστιτούτο Νεοελληνικών Σπουδών ...
*
Harput meatballs
Harput meatballs ( tr, Harput köftesi) originated in the Eastern Anatolian city of Harput (today Elazığ, in Turkey). It is made by adding lean ground beef, fine bulgur, cracked wheat, egg, tomato paste, salt, spices, parsley and basil. They are ...
*
List of soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times.
Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usua ...
*
List of meatball dishes
This is a list of notable meatball dishes. A meatball is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, bak ...
References
Kofta
Iranian cuisine
Azerbaijani cuisine
Meatballs
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