For this regional lamb meatball dish, the ground meat is pounded again by hand. This develops its binding, so large meatballs can cook in the broth without falling apart. Each meatball hides a dried plum in the center; they simmer with chickpeas in a rich broth and are served in their cooking liquid. Their large size is deliberate: small meatballs dry out, while large ones stay juicy inside.
Cover the soaked chickpeas with 2,500 ml water and bring to a boil. Skim the foam from the surface, reduce the heat, and cook partially covered for 50–60 minutes, until a chickpea crushes easily between your fingers.
Spread the ground meat on a wet board. Pound it with a mallet or the back of a broad knife for 10–15 minutes, folding it over occasionally. The meat is ready when it becomes glossy, paste-like, and begins to stick to the board.
Rinse and drain the rice. Grate the onion and squeeze out its liquid. Knead the pounded meat with the rice, onion, egg, salt, black pepper, and mint for 5 minutes.
Divide the mixture into 12 portions. Flatten each portion in your palm, place a dried plum in the center, gather and seal the edges, then roll it between your wet palms into a smooth ball.
Once the chickpeas are tender, add the coarsely diced potato, finely chopped onion, turmeric, and salt to the pot. Bring it back to a boil.
Lower the meatballs into the simmering liquid one at a time with a spoon, and do not stir for the first 5 minutes. Cook over low heat for 25–30 minutes, keeping the liquid at a gentle quiver. The center of a meatball should reach 71°C / 160°F, and a fork should slide into the potato without resistance.
Put two meatballs, chickpeas, and potato in each bowl. Ladle the broth over them and sprinkle with dried mint, crushing it between your fingers as you add it.
Soak the dried chickpeas overnight in plenty of cold water for 8–12 hours, then discard the soaking water. Chill the shaped meatballs in the refrigerator for 30 minutes before simmering; warm meatballs can split in boiling water.
Eti dövmek zahmetli ama makineden çıkan kıymayla harç haşlamada dağılıyor. Kuru eriği içine koymayı da unutmayın, ekşiliği dengeliyor. Nohudu köftelerden önce haşlamak da gerekiyor, birlikte attığımda köfteler dağılana kadar nohut diri kaldı.
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