Kufteh Tabrizi
(Tabriz köftesi, Təbriz küftəsi, Koofteh Tabrizi, Kofte Tebrizi, کوفته تبریزی, تبریز کوفته سی)
Kufteh Tabrizi is a large, stuffed meatball dish from the city of Tabriz in northwestern Iran, known for its complex preparation and rich combination of herbs, meat, legumes, and dried fruits. Unlike smaller Persian koftas, kufteh Tabrizi is notable for its imposing size and the variety of fillings hidden inside.
The history of this dish is linked to Tabriz’s role as a crossroads of cultures, where Ottoman, Caucasian, and Persian cooking blended over centuries. Recipes for large meat dumplings filled with fruit, nuts, and grains were documented in the kitchens of wealthy families and caravanserais, where elaborate preparations showcased a cook’s skill.
Over time, kufteh Tabrizi became an emblem of the city’s food identity, offered during celebrations and family gatherings. Read more
Though it requires time and patience to prepare, it has remained a fixture in Tabrizi households and continues to be a point of regional pride. Preparing kufteh Tabrizi begins with cooking split peas until tender, then combining them with ground beef or lamb, rice, grated onion, eggs, herbs such as parsley, tarragon, and savory, and spices including turmeric and black pepper.
This mixture is kneaded thoroughly to achieve a smooth, cohesive texture. A portion of the mixture is flattened by hand and filled with a core of cooked eggs, dried apricots, prunes, barberries, walnuts, and sometimes small meatballs. The meat and rice layer is carefully gathered and shaped into a large ball, sometimes the size of a melon.
The kufteh is then lowered gently into a seasoned broth made with tomato paste, onion, turmeric, and sometimes a little saffron, and simmered slowly to cook through without falling apart. One detail about Kufteh Tabrizi is the importance of kneading the mixture until it becomes sticky and elastic enough to hold its shape.
In many households, cooks will test a small ball by simmering it briefly to be sure it remains intact before committing to forming the main meatball. The broth not only cooks the kufteh but also becomes a flavorful soup served alongside. Kufteh Tabrizi is typically presented in a large serving dish, cut into wedges so the fillings are visible, and surrounded by its cooking broth.
It is eaten hot, often with fresh herbs, pickles, and flatbread, and sometimes finished with a squeeze of lemon juice.
