How toMasy’s Chipteh
23 steps
Add 1 lb 5 oz (600g) lean ground beef to a mixing bowl
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Add 1/2 of a small red onion, minced finely (85g)
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Add 1 small bunch chopped cilantro (40g)
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Add 1 1/2 teaspoons salt (9g)
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Add 1 teaspoon black pepper (2g)
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Add 3/4 cup bulgur #1, extra fine (150g)
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Add 1 large egg (55g)
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And finally, 2 tablespoons softened butter (or olive oil) (25g)
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Mix it all up! (And set aside for a moment)
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Place a big pot over medium heat. Add 2 Tbsp butter (or olive oil), and let it melt (/heat)
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Add another half onion, chopped, and cook stirring occasionally for about 5 or 6 minutes
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Reduce heat to low, add 6oz (170g) tomato paste, and stir constantly for 1 minute
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Add 28 oz diced tomatoes (800g)
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Add 3 cups water or stock
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Season to taste (with salt, or bouillon if you didn’t already use stock)
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Increase heat to medium-high and bring to a gentle boil. While you wait, form the meatballs...
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Shape each into the size of an in-shell walnut (about 20-25g each)
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Once the liquid comes to a gentle boil, add the meatballs, making sure they’re mostly submerged.
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Bring back up to a gentle boil, then cover, reduce heat to low, and cook for 15 minutes covered
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Uncover and cook for 15 more minutes
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Add 1 1/2 cups of your favorite veggie a few minutes before time is up
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Once it’s done, add the juice of 1/2 to 1 lemon, to taste
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And enjoy!
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