KUBBA SHEFTA

Kubba Shefta (Iraqi Meatballs with Peas and Potatoes)

Ingredients

* 800 g minced beef or lamb

* 1 medium onion, very finely grated or minced (squeeze out excess liquid if grated)

* 2 tsp salt, divided

* 2 tsp black pepper, divided

* 1 tsp ground turmeric

* 4 tbsp tomato paste

* 2 tbsp vegetable oil

* 1.2–1.5 L boiling water

* 400 g defrosted peas

* 400 g potatoes, peeled and cut into 2–3 cm cubes

Instructions

In a bowl, combine the minced meat, onion, salt, black pepper, and the turmeric. Mix gently until combined, then shape into meatballs.

Heat the oil in a large pot over medium-high heat. Brown the meatballs in batches for 5–7 minutes. They don’t need to be fully cooked through.

Reduce the heat to medium and stir in the tomato paste, salt and pepper. Cook for 2–3 minutes until it darkens slightly and becomes fragrant.

Pour in the boiling water and bring to a gentle simmer for 30 minutes.

Add the peas and potatoes and continue simmering for 20-30 minutes, or until the potatoes are tender and the meatballs are cooked through.

Taste and adjust the seasoning before serving.