📝 About This Recipe
A beloved staple of Afghan home cooking, Kofta-e-Nakhod features tender, spiced meatballs uniquely bound with roasted chickpea flour for a nutty depth and velvety texture. These savory morsels are simmered in a rich, aromatic tomato and onion gravy infused with turmeric and coriander, creating a soul-warming dish that perfectly balances earthy pulses with succulent meat. It is a testament to the Silk Road heritage of Afghanistan, offering a complex flavor profile that is both hearty and elegantly spiced.
🥗 Ingredients
The Meatballs (Kofta)
- 1 lb Ground Beef or Lamb (80/20 lean-to-fat ratio is ideal)
- 1/2 cup Chickpea Flour (Besan) (lightly toasted in a dry pan)
- 1 medium Yellow Onion (grated and squeezed of excess liquid)
- 3 cloves Garlic (minced into a paste)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Salt (or to taste)
- 1 large Egg (beaten)
The Aromatic Sauce
- 3 tablespoons Vegetable Oil (or ghee for extra richness)
- 1 large Yellow Onion (finely diced)
- 2 tablespoons Tomato Paste
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Ground Cumin
- 2 cups Water or Beef Broth
- 2 pieces Green Chilies (slit lengthwise for mild heat)
Garnish
- 1 handful Fresh Cilantro (roughly chopped)
- 1 pinch Dried Mint (optional but traditional)
👨🍳 Instructions
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1
In a small dry skillet over medium heat, toast the chickpea flour for 2-3 minutes, stirring constantly until it smells nutty and turns a pale golden brown. Let it cool completely.
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2
In a large mixing bowl, combine the ground meat, grated onion, minced garlic, chopped cilantro, toasted chickpea flour, beaten egg, coriander, salt, and black pepper.
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3
Knead the meat mixture by hand for about 5 minutes. This is crucial as it develops the proteins, ensuring the meatballs don't fall apart during simmering.
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4
With dampened hands, shape the mixture into small rounds, roughly the size of a walnut (about 1.5 inches in diameter). Set aside on a tray.
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5
Heat the oil or ghee in a large, deep skillet or heavy-bottomed pot over medium-high heat.
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6
Add the diced onions to the pot and sauté for 8-10 minutes until they are deeply golden brown. The color of the onions determines the depth of the sauce.
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7
Stir in the tomato paste, turmeric, and cumin. Cook for 2 minutes, stirring frequently, until the tomato paste darkens and the oil begins to separate.
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8
Pour in the water or broth and bring the liquid to a gentle boil. Season the liquid with a pinch of salt.
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9
Carefully drop the meatballs into the simmering sauce one by one. Do not stir immediately, as the meatballs need a moment to set.
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10
Add the slit green chilies to the pot. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 25-30 minutes.
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11
Halfway through cooking, gently shake the pot or use a spoon to carefully turn the meatballs so they cook evenly in the sauce.
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12
Once the sauce has thickened and the meatballs are cooked through, taste the gravy and adjust salt if necessary.
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13
Turn off the heat and let the dish rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always squeeze the liquid out of your grated onions; excess moisture will make the meatballs soggy and prone to breaking. Toasting the chickpea flour is a small step that makes a massive difference in flavor—don't skip it! If the sauce gets too thick, add a splash of hot water to reach your desired consistency. For the most tender results, avoid over-mixing the meat once the chickpea flour is incorporated; knead just until the texture is tacky. Use a high-quality tomato paste to ensure the sauce has a rich, vibrant red hue.
🍽️ Serving Suggestions
Serve alongside 'Challow', the traditional Afghan white basmati rice with cumin. Pair with warm, pillowy Naan or Lavash bread to soak up the aromatic gravy. A side of 'Salata' (finely diced cucumbers, tomatoes, and onions with lemon juice) provides a refreshing crunch. Offer a dollop of thick Greek yogurt or Afghan 'Chaka' on the side to balance the spices. A glass of 'Doogh' (savory yogurt drink with mint) is the perfect traditional beverage pairing.