Kifte Uzbeki Jewish Meatballs Recipes

KLOPS: KOSHER JEWISH MEATBALLS

Klops: Kosher Jewish Meatballs image

My grandmother was my babysitter when I was growing up. There was nothing more special than going to her house, opening the door, and smelling klops cooking! This is my favorite food and when my grandmother made it, it was seconds and thirds all-around the table!

Provided by Victoria Stephans

Number Of Ingredients 16

Ingredients

2 lb ground beef or turkey
2 eggs, beaten
1/2 c breadcrumbs
1 Tbsp paprika
3 scallions, chopped fine
1 tsp salt
pepper to taste
THE SAUCE:
1 medium onion, chopped
3 cloves garlic, chopped
3 medium tomatoes, chopped
1/2 c tomato paste
1 c dry red wine
1 sprig(s) fresh rosemary, or 1/2 teaspoon dried.
1 tsp salt
pepper

Steps:

1. Mix the ingredients for the klops well. Set the meat aside, covered, for the flavors to start integrating while you make the sauce.
2. In a medium pan, sauté the onion in a little oil till golden. Add the garlic and tomatoes; cook 10 minutes or so till everything is very soft. Add the tomato paste, wine, rosemary, salt and pepper to taste. You should have a thick sauce. Simmer it a few minutes longer.
3. Wet your hands and form big, flat, plump patties. Place them in the crock pot, and when you run out of room, make a second layer on top.
4. Tip the hot sauce over the klops and cook for 4 hours on low. One hour on high works well too. Serve with crisp-skinned potatoes or for comfort, mashed potatoes. And to balance, a leafy salad.
5. Ess gezundterheit!

KIFTE (UZBEKI-JEWISH MEATBALLS)

Kifte (Uzbeki-Jewish meatballs) image

This is adapted from a Sephardic Jewish recipe I found in Copeland Marks's "Sephardic Cooking." It is found in the Jewish communities in modern Uzbekistan. You may want to experiment with garlic, leeks, and the like in place of or in addition to the onion, or with ground chicken or ground veal.

Provided by Charles Lieberman

Categories Lamb/Sheep

Time 2h33m

Yield 12 meatballs

Number Of Ingredients 10

Ingredients

1/2 lb ground beef
1/2 lb ground lamb
2 eggs, beaten
1/2 teaspoon salt
1 small onion, grated (about 1/3 cup)
1/8 teaspoon pepper
1/8 teaspoon baking soda
1 piece bread, soaked
flour
oil

Steps:

Combine all ingredients except the flour and oil.
Let the mixture sit in the refrigerator for about two hours.
Take small handfuls of the meatball mixture and roll into balls about 1 1/2 inches in diameter.
Dust the meatballs with flour.
Brown on all sides in a skillet over moderate heat for about 3 minutes.
Drain.

Nutrition Facts : Calories 110.3, Fat 8.1, SaturatedFat 3.3, Cholesterol 57.7, Sodium 149.6, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 7.8

More about "kifte uzbeki jewish meatballs recipes"

YOTAM OTTOLENGHI'S MEATBALL RECIPES | MEAT | THE GUARDIAN

Web Mar 2, 2012 60g Greek yoghurt. In a large bowl, use your hands to mix the beef, onion, breadcrumbs, parsley, egg, allspice, half a teaspoon of salt and some black pepper. Form into 5cm x 3cm kebab-like shapes ...
From theguardian.com

See details

ALL-PURPOSE MEATBALLS | RECIPES - KOSHER.COM

Web 2. For Sauce I: Bring ingredients for sauce to a boil. Drop meatballs into sauce and cook gently for 45 minutes. 3. For Sauce II: Sauté onion, green pepper and celery for a few minutes; add tomato. Cook for 15- 20 minutes. Sprinkle with flour, stir for two minutes. Add water and bring to a boil. Add meatballs, cook for one hour over low heat.
From kosher.com

See details

KIFTE (UZBEKI- JEWISH MEATBALLS – RECIPEFUEL | RECIPES, MEAL …

Web Jun 13, 2019 Or you can just copy and share this url. Ingredients. 1⁄2 lb ground beef: 1⁄2 lb ground lamb: 2 eggs, beaten: 1⁄2 teaspoon salt teaspoon salt
From recipefuel.com

See details

EASY KOSHER MEATBALLS RECIPE - THE SPRUCE EATS

Web Jan 14, 2022 Gather the ingredients. In a bowl, combine meat with eggs, bread crumbs and spices. In a pot, combine the sauces. Place over medium heat. Cook for 5 minutes, stirring occasionally. Form the meat mixture into balls the size walnuts. Carefully add the meatballs to the pot. Cover the pot and cook on low for 40 minutes.
From thespruceeats.com

See details

SHEET PAN LAMB MEATBALLS AND VEGGIES RECIPE | THE NOSHER

Web Dec 2, 2021 To roast the vegetables: Preheat the oven to 425 degrees F. Slice the carrots, parsnip and sweet potato in half lengthwise and then again crosswise several times to create long, slightly uneven spears. Cut the turnip in half and then slice into thin planks. Toss the cut vegetables with the olive oil, 2 tablespoons of the honey, lemon juice, lemon …
From myjewishlearning.com

See details

KOOFTEH RIZEH | PERSIAN MEATBALLS

Web Jan 26, 2015 Add the bulgur to a small bowl and add enough boiling water just to cover the bulgur. Cover the bowl for about 20 minutes, or until the bulgur is soft and all of the water has been absorbed. Drain any water that is left in the bowl. Add the bulgur, ground beef, minced shallots, spices, eggs and cracker crumbs to a medium bowl.
From persianmama.com

See details

SWEET AND SOUR MEATBALLS | RECIPES - KOSHER.COM

Web Oct 19, 2023 Directions. 1. Mix the bread crumbs, eggs, salt, pepper, and sugar together with the ground meat. 2. In a six-quart pot, sauté onions for sauce; add the rest of the sauce ingredients. Bring to a boil, then lower to a simmer. In the meantime, form the meatballs. 3.
From kosher.com

See details

KIFTE (UZBEKI-JEWISH MEATBALLS) RECIPE - RECIPEOFHEALTH

Web Get full Kifte (Uzbeki-Jewish meatballs) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Kifte (Uzbeki-Jewish meatballs) recipe with 1/2 lb ground beef, 1/2 lb ground lamb, 2 eggs, beaten, 1/2 tsp salt, 1 small onion, grated (about 1/3 cup), 1/8 tsp pepper, 1/8 tsp baking soda, 1 piece bread, soaked, flour, oil.
From recipeofhealth.com

See details

BASIC MEATBALLS WITH VARIATIONS | RECIPES - KOSHER.COM

Web 1. Combine all ingredients and mix together. Form small balls (one inch in diameter).
From kosher.com

See details

KUFTE-BOZBASH OR AZERBAIJANI MEATBALL SOUP | AZ COOKBOOK

Web Feb 12, 2014 Add the potatoes, turmeric, and cooked (not canned) chickpeas. Season with salt and pepper to taste. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the potatoes and the meatballs are cooked through, about 40 minutes. If using canned chickpeas, add to the cooked soup at this point.
From azcookbook.com

See details

JEWISH SWEET AND SOUR MEATBALLS - TORI AVEY

Web May 8, 2023 Drain your two cans of pineapple chunks and reserve the juice. In a medium pot, mix together tomato sauce, ketchup, cider vinegar, brown sugar, tomato paste, onion powder, 1/2 tsp salt, 1/4 tsp garlic powder, and the juice from the pineapple cans. Stir together and turn heat to low to let the sauce slowly warm.
From toriavey.com

See details

KIFTE (UZBEKI-JEWISH MEATBALLS) – RECIPE WISE

Web Kifte (Uzbeki-Jewish meatballs) are a traditional dish popular in Uzbekistan and among Jewish communities around the world. They are hearty meatballs that are made with a mixture of beef and lamb, seasoned with grated onion, salt, pepper, and baking soda. The baking soda helps to keep the meatballs tender and moist. Kifte meatballs are often …
From recipewise.net

See details

KEFTES DE ESPINACA - SPINACH POTATO KEFTES - SEPHARDIC RECIPE

Web May 8, 2023 Heat remaining ½ cup of oil (8 tbsp) over medium heat until hot enough to fry. It should be at about 365 degrees F. Place patties into the hot oil in small batches. Fry until brown, about 4 minutes on each side. Place on a paper towel or rack to drain.
From toriavey.com

See details

SUPERFAST KOFTE RECIPE | MYRECIPES

Web 2 tablespoons tomato paste. 1 teaspoon bottled minced garlic. ½ teaspoon salt. ½ teaspoon ground cumin. ¼ teaspoon ground cinnamon. ¼ teaspoon ground red pepper. ⅛ teaspoon ground allspice. 1 pound lean ground round. 1 large egg white, lightly beaten.
From myrecipes.com

See details

JEWISH SWEET & SOUR MEATBALLS RECIPE - COOK.ME RECIPES

Web Apr 11, 2022 Make meatball mixture. 2. In a large bowl, mix together ¾ pound ground beef and ¾ pound ground chicken, 1 beaten egg, 3 tablespoons matzo meal, 1 teaspoon paprika, ¼ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper, and a pinch of cayenne pepper or to taste. If the mixture is too moist or sticky, add another tablespoon …
From cook.me

See details

SWEET AND SOUR MEATBALLS RECIPE | THE NOSHER - MY JEWISH LEARNING

Web Feb 22, 2016 Directions. Heat vegetable oil in a 5 quart sauce pan over medium heat. Add diced onion and garlic. Sauté until onions are soft, 5-6 minutes.
From myjewishlearning.com

See details

GRANDMA'S MEATBALLS - JAMIE GELLER

Web Jun 21, 2011 Preparation. In a large bowl, beat egg for 30 seconds. Add ground beef, 2 tablespoons marinara sauce, seltzer, onion flakes, bread crumbs, garlic powder, and pepper. Using clean hands, mix well but lightly. Pour remaining marinara from first jar into a 6-quart pot. Shape meat mixture into 16 medium-sized meatballs.
From jamiegeller.com

See details

KOSHER WINTER COMFORT FOOD: DELICIOUS MEATBALLS WITH AROMATIC MUSHROOM ...

Web Feb 21, 2016 Put the breadcrumbs and water (or non-dairy milk) into a small bowl for 10 minutes until soggy. Gently mix the wet breadcrumbs with the rest of the meatball ingredients until just combined. Roll the meat mixture into evenly sized balls and drop into the gently simmering sauce. Cook covered for 20 minutes, until cooked through.
From chabad.org

See details

JEWISH POTTED MEATBALLS RECIPES

Web Steps: In a large bowl, combine the eggs, 1/2 cup water, 1/2 cup onion, matzo meal, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a Dutch oven, combine the tomato sauce, sugar, lemon juice, and remaining water and onion.
From tfrecipes.com

See details

HOW TO MAKE TURKISH MEATBALL (KöFTE) SOUP - UNPACKED

Web Jun 12, 2023 Place the ground beef into a large bowl. Add 2 eggs and mix well. To this mixture, add the ground walnuts, matzah flour, allspice, cinnamon and salt. Combine these ingredients thoroughly until well-integrated. Once the ingredients are evenly dispersed throughout the mixture, shape it into small balls about the size of a walnut.
From jewishunpacked.com

See details

GIL MARKS' KEFTES DE PRASSA - SEPHARDIC LEEK PATTIES - TORI AVEY

Web Sep 10, 2012 In a large skillet, heat about 1/2 inch oil over medium-high heat till hot enough for frying. Fry the patties in batches, turning once, until golden brown on both sides-- about 3 minutes per side. Drain the fried patties on paper towels. Serve hot or at room temperature, accompanied, if desired, with the lemon wedges.
From toriavey.com

See details