- 300 g minced beef
- 1/2 onion
- Parsley and Coriander
- 1/2 tsp. teaspoon of a tandoori mix
Chorba (the soup)
- 1 onion
- 2 cloves of garlic
- Parsley and fresh coriander
- Smen (fermented and salted butter)
- Olive oil
- 1 tsp. of tomato paste
- 1 and a half liters of water
- 1 tsp. cinnamon
- 1 tsp. 1/2 teaspoon ground ginger
- 1/2 tsp. paprika
- 1/2 tsp. 1/2 teaspoon chilli powder (optional)
- A stalk of celery
- 1 potato
- 200 g of chickpeas (soaked the day before or cooked if you forgot)
- 200 g of barley semolina
Making the kefta balls:
- To start, very finely chop the garlic and onion, then chop the parsley and cilantro.
- Place the meat in a bowl, incorporate the previously prepared ingredients as well as the spices and salt.
- Form balls to your liking.
- Brown them in a pan with a drizzle of olive oil.
Chorba (the soup):
- Chop the onion, garlic cloves, parsley and cilantro.
- In a pot, melt the smen (or salted butter) with the olive oil, then incorporate the previous mixture.
- Dilute the tomato paste in 500 ml of water then pour everything into the pot, adding another 1 liter.
- Add the spices, celery, chickpeas and potato.
- Cover and simmer until the chickpeas are tender.
- Once the cooking is finished, collect the potato and the celery stalk. Mash the potato then add it to the broth with the meatballs and their juice, as well as the fresh cilantro.
- Pour in the barley and cook for 20 minutes, stirring occasionally.
- When your preparation has simmered enough, your chorba with ground beef balls is ready to be served!