Name: Meatballs in Six Styles (Albóndigas or Kofte)
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; 3 to 4 tablespoons grated onion (optional); 1 tablespoon all-purpose flour mixed with 2 to 3 tablespoons water; 2 eggs; olive oil for frying; 25 small tart plums (3 to 4 pounds total weight; see notes), pitted prunes, or dried apricots; About 1 cup water for fresh plums, or about 2 cups for dried fruit; 2 heads garlic, cloves separated and peeled; juice of 3 lemons; 1½ cups water; pinch of sugar; 3 tablespoons chopped fresh flat-leaf parsley; ½ to ¾ pound ground beef or lamb; ½ cup water; 1 tablespoon honey; 2 slices rustic bread, crusts removed, soaked in water, and squeezed dry; ½ onion, grated (optional); 1 egg, lightly beaten; 2 tablespoons chopped fresh flat-leaf parsley; ¼ teaspoon ground cinnamon, or to taste salt and freshly ground black pepper; ½ cup chopped walnuts; dash of fresh lemon juice; 4 large, ripe tomatoes, peeled, seeded, and chopped; 2 cloves garlic, minced; ½ cup dry red wine; 1 cup water, or as needed; 1 small onion, minced; 2 tablespoons olive oil; ½ cup ground almonds; juice of 2 lemons

Preparation info

Serves
4

Difficulty
Medium

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

The Spanish word albóndiga comes from the Arabic al bundaq, meaning “round.” Kofte, or keftikes in the diminutive, are Spanish albóndigas, or “meatballs, ” but with a Turkish name. The meat mixture can be formed into oblongs or patties, as well as balls, and it is usually bound with softened bread crumbs, except during Passover when matzoh meal is used. Grated onion is sometimes added to the meat mixture to boost the flavor. The meatballs can be simply fri