A traditional Persian-Jewish Shabbat hors d’oeuvres that I like to enjoy as a hearty meal. This recipe from my mother has a sweet spot in my heart. Hope you feel the love when you make it yourself. Serve wtih basmati rice.
- 1 lb. ground chicken or dark meat turkey or beef
- 2-3 chicken legs for the stock OR 1 quart chicken stock
- 6 oz. chickpea flour
- 1 medium onion grated
- 1 small onion peeled and quartered
- 1/4 cup flavorless oil like canola or sunflower seed
- 3 tbsp breadcrumbs panko, or matzo meal
- 1 16- oz can chickpeas rinsed (optional: peeled)
- 2-3 bay leaves
- 1/4-1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1 tsp Cumin seed
- Salt and pepper
- Optional: dill for garnish
Bring 1 quart (4 cups) of water and the chicken legs to boil. As foam builds, skim the top with a slotted spoon.
Lower to simmer. Add the cumin seed, salt, pepper, 1/4 tsp turmeric, bay leaves, and quartered onion. Let the chicken simmer ~20 minutes. After 20 minutes discard the bay leaves and quartered onion.
In the meantime, mix the ground poultry, grated onion, 1/2 cup water, 1/4 cup oil, breadcrumbs, ground cumin, 1/4 tsp turmeric, salt, pepper, and chickpea powder. Mix thoroughly without over-mixing. The mixture should be soft and elastic.
When the chicken broth is ready, remove the chicken from the pot. Bring the water back to a rolling boil.
Make golf ball size balls from the ground poultry mixture. Add to the boiling broth.
Add the chickpeas to the broth.
Bring to boil. Add the chicken back to the pot. Lower to a simmer.
Simmer 30-40 minutes.