Persian Food, Desserts, Baking and Pastry Recipes with step-by-step instructions and illustrations
February 24, 2016 By Homa 2 Comments
Baran Elahi says
April 20, 2018 at 10:18 pm
How do you prevent the koofteh from splitting open? Mine split open the minute I start to cook them. Thank you
April 21, 2018 at 12:48 pm
Sorry to hear that dear Baran! I will reiterate a few factors:
*The paste should come together uniformly and be very sticky before you add the filling.
*Once the koofteh is filled and covered, the ball should be passed from hand to hand several times to close the opening between two hemispheres.
*The sauce should be gently boiling when you add the koofteh to the pot.
*Do Not move or turn the koofteh at any point after you put them in the sauce.
*The sauce should be boiling gently so the koofteh starts cooking and setting, as soon as it is placed in the sauce. Add the rest of the koofteh(s), there will be almost no space between them and it is okay. While maintaining a low boil cook the koofteh without covering it for 30 minutes. By the end of this time the koofteh will start changing color and the top will feel firmer to touch. Baste the tops with some of the broth, lower the heat to low and cover the pot. Simmer for the koofteh for 1 hour and 30 minutes. Baste the tops a few times during this cooking time.
I hope your next koofteh experience will result in a beautiful globe 😉
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