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Persian meatballs with doogh
Persian meatballs with doogh

Before you jump to Persian meatballs with doogh recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got insight from reading it, now let’s go back to persian meatballs with doogh recipe. To make persian meatballs with doogh you need 17 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to cook Persian meatballs with doogh:
  1. Provide 300 g ground beef
  2. You need 1 onion, grated
  3. Use 2 eggs
  4. Prepare 3 tbsp cooked oat
  5. Take 2 tbsp plain flour
  6. Take 1/2 tsp coriander seeds powder
  7. You need 1/2 tsp dried tarragon or 3 sprigs fresh tarragon leaves
  8. Use to taste salt- pepper
  9. Get 1 tsp turmeric
  10. Provide oil
  11. Prepare for making doogh
  12. You need 7 tbsp plain yogurt
  13. Use 1 tsp plain flour
  14. Get 1/2 tsp coriander seed powder
  15. Get 1/2 tsp dried tarragon
  16. Provide to taste salt
  17. Use 1 1/2 cup cold water
Steps to make Persian meatballs with doogh:
  1. In a bowl with ground beef, add grated onion and cooked oat. Mix together.
  2. Crack eggs in a bowl, add salt- pepper and turmeric. Whisk eggs well
  3. And with plain flour and ½ tbsp of dried tarragon add to the meat mixture. Combine all ingredients well.
  5. Take small portion of meat and give ball shapes to them.
  6. Heat the oil in a pan. Add some coriander seed powder. Saute for 1 minute. Add meat ball and fry until cooked.
  7. For making doogh, mix all ingredients. Heat the liquid for until boiling.
  8. Add meatballs and simmer for 10 minutes. Remove from the heat. - - Serve the meatballs with doogh sauce and flat bread.
  16. Ingredients

Persian Kotlet's are meat patties made with ground meat, eggs, grated onion, herbs, spices and potatoes or breadcrumbs. The shaped patties are traditionally pan fried, but they can also be broiled to make it healthier. Ash-e doogh, (Persian: آش دوغ), also known as " yogurt soup ", originates from the Azeri region of northwest Iran and is one of the traditional soups of Ardabil. It is a common dish found in many regions and cultures within West Asia, including Iran, Azerbaijan, and Turkey. Yogurt is always present at the meals in Persian homes, except when serving different types of pickles - it is not advisable to eat yogurt and pickles at the same time, something I have learned since my childhood.

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