Peach Kufta

Kufta is a family of meatball or meatloaf dishes found in South Asian, Middle Eastern, Balkan, and Central Asian cuisine.
The dish is called Peach Kufta as the meatballs are of the same color and size as the peach.

Ingredients

500 g ground meat
150 g chickpea flour
1 tablespoon aromatic herbs
Salt, powdered black pepper, and turmeric for seasoning
1 tablespoon lemon juice
1 egg
1/2 cup raisins
Oil
2 medium onions
2 carrots

Directions

Grate one of the onions and put in a mixing bowl. add in chickpea flour and ground meat and knead well with your palms. Then crack in the egg and sprinkle the mixture with salt, pepper and turmeric powder. Keep kneading. Add in grated carrots as well. ad continue!
now take the other onion and cut in slices. Put in a saucepan and sauteed in a bit of oil till golden in color. Add in the raisins and keep sauteing a bit. Set aside!
Go back to the meat mixture; take a peach-sized piece off the mixture and spread on your palm. Fill the center with some sauteed ingredients( onion and raisins). If you are not into raisins, you can omit it from the recipe but you are recommended to apply it to make an authentic dish! Shape the mixture into a ball and put in a tray. Once you have done all the mixture, put the tray in the refrigerator to cool and get consolidated. After that, saute the meatballs ( Kuftas) till a bit golden.
Put some fried onions in the water in a pot and bring to a boil. Add a pinch of turmeric powder as well as aromatic herbs such as mint leaves, parsley, coriander and let boil. Then put he meatballs inside the pot one after another. Here is a point; make sure not to drench the meatballs inside water fully. Almost 1/3 of the meatballs should be out to avoid falling them into pieces.
For seasoning you can go for your own taste in cuisine. The Shirazi, usually apply vinegar and thick grape syrup and some would like to add sugar and lemon juice. Whatever you want to use in your dish, make sure to add them to the pot once the meatballs are thoroughly done.
Once ready, remove the meatballs out of the gravy and put inside a platter. If the gravy is still thin in consistency, let it remain on the heat. If needed add in a little flour dissolved in cold water till the gravy is thickened. Pour the gravy in a separate dish and take onto the table.
Some Information About the Dish:
The Shirazi usually have the dish in the holy month of Ramadan to break their fast.
Some put diced walnuts or whole walnuts in the center. It will be great!
Like what the Shirazi do, you can spread sauteed dried mint on the meatballs as a garnish.
If you don't like the taste of raisins, you can replace with the dried prunes. To make the gravy thickened you can also put a couple of them inside the gravy over the heat.