Kifte (Uzbeki-Jewish Meatballs) Recipe
Overview:
Kifte, a delightful fusion of Uzbeki and Jewish culinary traditions, presents a savory blend of ground beef and lamb seasoned with aromatic spices. This recipe, adapted from Copeland Marks’s “Sephardic Cooking,” reflects the rich tapestry of flavors found in Jewish communities across modern Uzbekistan. Offering a tantalizing array of possibilities, you can customize these meatballs with ingredients like garlic, leeks, or ground chicken, allowing for a culinary adventure that transcends borders.
- Cuisine: Uzbeki-Jewish
- Category: Lamb/Sheep
- Keywords: Meat, Southwest Asia (Middle East), Asian, European, Very Low Carbs, Kosher, Weeknight, < 4 Hours
Nutritional Information (per serving):
- Calories: 110.3
- Fat: 8.1g
- Saturated Fat: 3.3g
- Cholesterol: 57.7mg
- Sodium: 149.6mg
- Carbohydrates: 1g
- Fiber: 0.1g
- Sugar: 0.3g
- Protein: 7.8g
Ingredients:
- 1/2 lb ground beef
- 1/2 lb ground lamb
- 2 eggs
- 1/2 tsp salt
- 1 onion, finely chopped
- 1/8 tsp pepper
- 1/8 tsp baking soda
- 1 tbsp all-purpose flour
- Oil for frying
Instructions:
| Step | Description |
|---|---|
| 1. | Combine Ingredients: In a mixing bowl, combine the ground beef, ground lamb, eggs, salt, finely chopped onion, pepper, and baking soda. Mix thoroughly until all ingredients are well incorporated. |
| 2. | Refrigerate Mixture: Cover the mixing bowl with plastic wrap and place it in the refrigerator. Allow the mixture to marinate for approximately two hours, allowing the flavors to meld together. This step enhances the depth of flavor in the meatballs. |
| 3. | Form Meatballs: After marinating, remove the mixture from the refrigerator. Take small handfuls of the meatball mixture and roll them into balls, each about 1 1/2 inches in diameter. |
| 4. | Coat with Flour: Place the all-purpose flour in a shallow dish. Gently roll each meatball in the flour, ensuring an even coating on all sides. This step helps to create a crisp outer layer when frying the meatballs. |
| 5. | Brown Meatballs: In a skillet, heat oil over moderate heat. Once the oil is hot, add the meatballs to the skillet, taking care not to overcrowd the pan. Cook the meatballs, turning occasionally, until they are golden brown on all sides, approximately 3 minutes. |
| 6. | Drain and Serve: Once the meatballs are cooked through and evenly browned, transfer them to a plate lined with paper towels to drain any excess oil. Serve the kifte hot, garnished with your favorite accompaniments or dipping sauces. Enjoy the delightful blend of flavors in each bite! |
Tips:
- Experiment with additional ingredients like garlic or leeks to add depth to the flavor profile.
- For a lighter option, try using ground chicken or ground veal instead of beef and lamb.
- Serve the kifte alongside traditional Uzbeki or Jewish side dishes for a complete meal experience.
- Make a larger batch of meatballs and freeze them for later use, allowing for quick and convenient weeknight meals.
Conclusion:
With its rich history and vibrant flavors, Kifte offers a unique culinary journey that celebrates the intersection of Uzbeki and Jewish culinary traditions. Whether enjoyed as a weeknight dinner or as part of a festive celebration, these meatballs are sure to delight your taste buds with every bite. Dive into this flavorful dish and savor the cultural tapestry woven into each savory morsel! 🍽️
