|Liver||2⁄3 Cup (10.67 tbs), cut in 0.5-inch cubes (Lean)|
|Tender beef||1⁄2 Pound, cut in 0.5-inch cubes (Lean)|
|Onions||2 , sliced|
|Beef broth||8 Cup (128 tbs)|
|Canned tomato paste||6 Ounce|
|Chickpeas||12 Ounce (Drained)|
|Water||1 1⁄2 Cup (24 tbs)|
|Ground meat||2 Pound|
|Onion||1 Small, finely minced|
|Lemon juice||3 Tablespoon|
|Red pepper||To Taste|
|Dried mint||2 Tablespoon|
Combine the liver and water in a pan and bring to boil over high heat.
Reduce heat and simmer about five minutes, or until liver is done.
Drain and set aside.
Melt the butter in a skillet and brown the beef.
Add the onions.
Return the liver to the pan and saute together about fifteen minutes.
Pour in the beef broth, tomato paste, red pepper and salt.
Cook for forty-five minutes, or until the meat is tender.
Stir in the chickpeas and cook five minutes longer.
To prepare the kufte, in a large bowl soak the bulgur with one cup of the water for about ten minutes, covered.
Add the meat, onion, salt and red pepper and knead by hand until well mixed for two or three minutes.
Add half cup more of the water and the egg.
Knead about ten minutes or until mixture is soft and pasty. (If you wish, place mixture in the bowl of an electric mixer or food processor and beat for about two or three minutes, adding water occasionally until of right consistency.)
Divide mixture into four portions.
Moisten your hands and cut each portion into marble-size pieces.
Roll between your palms to form small balls.
Meanwhile, reheat the liver mixture until hot.
Drop the kufte balls into the boiling mixture and cook for about five to ten minutes until cooked.
Season with the lemon juice and red pepper.
In a separate skillet, heat the butter.
Add the dried mint.
Stir into the bassalleh.
If desired, serve with additional lemon juice and hot red pepper on the side.