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Quail egg kefta Tabriz
Serves 4 Starters and mains
Ingredients
- 200g potatoes, peeled and cut into even-sized pieces
- 400g canned chickpeas, rinsed and drained
- 16 quail eggs
- 640g lean minced lamb
- 640g lean minced chicken
- small handful of tarragon, chopped
- 1tsp ground turmeric
- 110g strong flour
- 500ml saffron water (made by adding a pinch of saffron and 1⁄2tsp saffron powder to 500ml boiling water)
- 2 litres chicken stock
- 2tbsp tomato purée
- 2tbsp olive oil
- 1 brown onion, diced
- 200g dried orzo or risoni pasta
- 21⁄2tbsp butter
Method
Put the potatoes in a saucepan and cover with cold water. Cook over a medium heat for about 15 minutes or until tender. Drain, place in a bowl with the chickpeas and mash together. Set aside.
Bring another saucepan of water to the boil. Add the quail eggs and cook for 21⁄2 minutes, then remove and refresh in iced water. Very carefully peel the shells and discard. Set aside the eggs.
Combine the minced lamb and chicken in a large mixing bowl. Add the mashed potato and chickpea mixture, the tarragon, turmeric, flour and 80ml of the saffron water. Mix very well and then divide into 16 balls.
Dampen the palm of your hand with some water, then flatten a ball of mince into your palm. Place a cooked and peeled quail egg inside and then cover with the mince mixture to encase the egg. Repeat this process with the rest of the mince mixture and eggs and then set aside.
Put the stock, tomato purée and remaining saffron water in a saucepan over high heat and bring to the boil. Remove from the heat.
Heat the olive oil in a wide- based saucepan over a medium- high heat. Add the onion and saute until translucent. Add the mince balls and cook for a few minutes, turning regularly, until coloured evenly on all sides. Add the orzo or risoni and then cover with some of the saffron stock and stir, being careful not to break the balls. Continue adding the stock, a ladle at a time, stirring occasionally, for 15-20 minutes or until the kefta are cooked.
Add the butter to the pan, remove from the heat, and stir through. Check the seasoning, then serve immediately.
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