A traditional Persian-Jewish Shabbat hors d’oeuvres that I love to enjoy as a hearty meal. Made from ground chicken and chickpeas, this recipe from my mother holds a sweet spot in my heart. Hope you feel the love when you make it yourself. Serve with basmati rice.
- 1 lb. ground chicken or dark meat turkey or beef
- 3 chicken legs
- 6 oz. chickpea flour
- 1 yellow onion grated
- 1 yellow onion peeled and quartered
- 1/4 cup flavorless oil like canola, avocado, or sunflower seed
- 2 tbsp breadcrumbs panko, or matzo meal
- 16 oz. canned chickpeas rinsed (optional: peeled)
- 2 bay leaves
- 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.