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Kiptee - Assyrian Meat Balls in Tomato Sauce Recipe

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This recipe for Kiptee - Assyrian Meat Balls in Tomato Sauce is from Growing Up Simonoff and Beyond, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Use same recipe as Assyrian Hamburgers and add the following herbs:
1/2 t. oregano
1/2 t. sweet basil
1/2 t. tarragon

SAUCE:
6 - 8 fresh tomatoes or 1 large can stewing tomatoes
1 can tomato sauce (8 oz.) or 2 cans of tomato sauce (8 oz.) and 1 can tomato paste (6 oz.)
4 T. butter
1/2 cup cracked wheat, coarse grind - also known as Bulgur wheat, washed or ¼ cup rice, raw
1/4 t. paprika
Salt
Pepper
Water to make stewing consistency
7 hard-boiled eggs (optional), peeled
Directions:
Directions:
Add the tomato sauce combination to the tomatoes. Bring to boil in large 6 qt. pot. Add
Cracked wheat or rice and salt. Shape meat into palm sized round balls about 4 inches across. Place peeled, hard-boiled egg in center covering completely with meat. Drop into sauce. When it is cooked, it will float to top of pot. Reduce heat to medium and stir occasionally to keep rice/wheat from sticking. Should cook in about 20 minutes. If too thick, add water

This is a very old recipe from the region of Tabriz, Iran near Lake Urmia. It is also known as Tabriz Kiptee.

 

 

 

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