Whilst you’re on the seaside, at work or doing something in any respect, these vivid, mild, brothy meatballs may be stewing within the sluggish cooker. They’re made within the fashion of kofte (from the Persian phrase that means “grind”), by which floor meat is mixed with a number of herbs and floor spices. Yogurt provides moisture and tang, however you don’t want one other binder or to brown the meat first. Because the meatballs slowly prepare dinner, their juices mingle with the tomatoes to create a wealthy however tart broth. Eat with grains (bulgur wheat, farro, rice), couscous, noodles or pita. For a stovetop model, see the Tip.
