Kofta Nakhod

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A traditional Sephardic recipe that is tasty and simple

Preparation time: 10 Minutes
Cooking time: 1 Hour

Serves: 8


1 cup dried chick-peas, covered with hot water & soaked over-night, or at least 8-10 hours
1 1/2 pounds ground beef
1 large onion, grated
1/4 teaspoon pepper, or to taste
1 teaspoon salt, or to taste
1/4 teaspoon ground cinnamon
1 tablespoon dried mint, crushed
1 tablespoon fine bread crumbs, matzoh meal, or plain flour
4 cups boiling water


Chick-peas provide bulk. They are ground but not cooked.

Drain chick-peas in a colander, then grind them finely in a food processor. Mix everything together except water which should be coming to a hard boil in a large pot.

To prepare meatballs: Moisten clean hands lightly with cold water and roll meat and chick-pea mixture into balls that are about 1-1/2 inches in diameter.

Put the meatballs into boiling water, one at a time, and simmer over moderate heat for 45 minutes. The meatballs may also be cooked in a light chicken broth. Serve meatballs & soup separately with bread, rice, & pickles.

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