Easy Recipe: Perfect Persian meatballs with doogh

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

The ingredients needed to prepare Persian meatballs with doogh:

1. Get 300 g of ground beef.
2. Get 1 of onion, grated.
3. Use 2 of eggs.
4. You need 3 tbsp of cooked oat.
5. Provide 2 tbsp of plain flour.
6. Take 1/2 tsp of coriander seeds powder.
7. Use 1/2 tsp of dried tarragon or 3 sprigs fresh tarragon leaves.
8. Take to taste of salt- pepper.
9. Get 1 tsp of turmeric.
10. Prepare of oil.
11. You need of for making doogh.
12. Use 7 tbsp of plain yogurt.
13. You need 1 tsp of plain flour.
14. You need 1/2 tsp of coriander seed powder.
15. You need 1/2 tsp of dried tarragon.
16. You need to taste of salt.
17. Take 1 1/2 cup of cold water.

Instructions 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..
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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..
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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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