Kifte (Uzbeki-Jewish meatballs)

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“This is adapted from a Sephardic Jewish recipe I found in Copeland Marks's "Sephardic Cooking." It is found in the Jewish communities in modern Uzbekistan. You may want to experiment with garlic, leeks, and the like in place of or in addition to the onion, or with ground chicken or ground veal.”
2hrs 33mins
12 meatballs

Ingredients Nutrition


  1. Combine all ingredients except the flour and oil.
  2. Let the mixture sit in the refrigerator for about two hours.
  3. Take small handfuls of the meatball mixture and roll into balls about 1 1/2 inches in diameter.
  4. Dust the meatballs with flour.
  5. Brown on all sides in a skillet over moderate heat for about 3 minutes.
  6. Drain.

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