Summary

Ingredients

• 500 g chickpeas
• 500 g minced beef
• 1 cup rice or bulgur
• 3 onion (s)
• 3 tablespoon butter or oil
• 2 teaspoons cinnamon
• 2 teaspoons coriander
• 2 teaspoons paprika powder, noble sweet
• 0.5 teaspoon ½ saffron
• Salt and pepper, black
• 1 lemon (s)
• 1 cup parsley, freshly chopped
• 500 ml beef broth

Print Recipe Pin Recipe

Instructions

1. Soak the chickpeas in plenty of water the day before. On the day of preparation, cook the chickpeas in salted water for about 40 minutes.
2. During this time, mix the minced meat, bulgur (or rice) with a little salt, paprika powder, cinnamon and coriander and shape them into small balls (should be about 20 pieces). Cut the onions into small cubes and pour the pepper and saffron over them.
3. Then heat the butter (or oil) in a large, high pan (lid should be present) and fry the balls on all sides. Add the onion and spice mixture and fry briefly until the onions are translucent.
4. Deglaze with the broth and put the lid on the pan. Shift down to medium heat.
5. Drain the chickpeas and add them to the pan. Let simmer for about 35 minutes.
6. Mix the parsley and the squeezed lemon and add to the pan at the end of the cooking time. Let simmer for another 5 minutes.
7. I love this recipe and my family asks for it quite often. I always serve a lot of fresh flatbread and yoghurt with it.