Walnut + Sumac Meatballs

Kufteh-ye Somaq-e Araki

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Preparation info

  • Serves:

    8 to 10

    , makes 18 to 20 meatballs
    • Difficulty

      Medium

    • Ready in

      2 hr

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Traditionally these meatballs are made with sumac berries (2 cups/240g) and cooked on the stovetop, but I’ve used sumac powder and baked them in the oven. The meatballs can be as big as you like, from the size of walnuts to tangerines, according to your fancy.

Ingredients

Sumac Juice

  • 1 cup/100 g sumac powder

Method

  1. For the sumac juice: In a small saucepan, combine the sumac powder and 5 cups/1.2 l water. Cover and cook over medium heat for 30 minutes. Pass through a sieve, reserving