Kufteh
Kufteh Sirabi
کوفته سیرابی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 40 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Kufteh
- Where it is eaten
- Provincial
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- ground tripe 600 g
- flour gluten 300 g
- onion 200 g
- aromatic herbs 150 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Method
Partly cook the rice or legumes, then combine with meat and aromatic herbs and knead until cohesive.
Prepare the sauce with onion, tomato, or the listed seasonings and bring to a gentle simmer.
Form firm balls, adding any traditional filling to the center.
Place the meatballs carefully into the sauce and simmer gently so they do not break apart.
Serve once the sauce has thickened and the meatballs are fully cooked.
Cook's notes
Knead the mixture enough to make it cohesive so the meatballs hold together. Keep the sauce at a gentle simmer rather than a vigorous boil.
Background
This item belongs to the food traditions of Ilam and the western Zagros, connected with Kurdish and Luri cultures, pastoralism, grains, mountain herbs, and local breads.
Nutrition
| Energy | 405 kcal |
|---|---|
| Protein | 24 g |
| Fat | 19 g |
| Carbohydrate | 35 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0195 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/province/%D8%A7%D8%B3%D8%AA%D8%A7%D9%86-%D8%A7%DB%8C%D9%84%D8%A7%D9%85