Ghermeze Nokhodchi

The traditional old cuisine is tried far less than what it used to be. But this Isfahani dish is worth a try.
Ingredients
Serves 4
Fresh lamb meat, minced, and fat-less, 130 g
Chickpea flour, 1 cup
Salt and pepper for seasoning
Turmeric, 1 tsp
Dried mint powder, 2 dessertspoon
Tomato paste, 1 tbsp
Water, 5 cups
Onion, medium, finely chopped, 1 no
Onion, medium, grated, 1 no
Procedure
In a big mixing bowl mix together the minced meat, chickpea flour, grated onion, salt, pepper, turmeric and dried mint.
Gradually pour in 1 cup water and knead with your palms. Go on till the paste does n't stick into your hand. Take a walnut-sized off the mixture and form into a ball. Arrange in a plate but keep a distance. Keep it aside.
In a medium sized pot pour in drops of oil and fry the chopped onion on the medium heat until softened. Then season with turmeric, salt, pepper, dried mint, and tomato paste and sauté well. Pour in water and bring to a boil.
Put the red-colored meatballs inside the boiling water and let them simmer for two minutes without a lid on. After that cover the pot and reduce the flame to low and give it 30 minutes or so till the balls are done. Remove to a deep-bottomed plate and serve with fresh Persian bread and Litter, which is pickled eggplants. Bon Appetit!
Cooking points,
The meat should be void of any fat or the meatballs will fall into pieces.
If you can't apply red meat, you can substitute with chicken.