Armenian Kufta
photo by manushag
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
20 meatballs
- Serves:
- 8
ingredients
- 1 1⁄2 lbs ground lamb or 1 1/2 lbs beef
- 2 cups cracked wheat, fine ground
- 1 small onion, minced
- 1 tablespoon parsley, minced
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1 lb ground lamb or 1 lb beef
- 1 large onion, chopped
- 1⁄2 cup parsley, chopped
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 quarts broth, beef or 2 quarts chicken
directions
- For the outside shell, mix 1-1/2 lbs. ground lamb, bulghur, onion, salt, pepper and parsley together with 1 cup of water. Knead until it becomes cohesive and dough like.
- Set aside and brown 1 lb lamb with large chopped onion until meat is cooked. Add parsley, salt and pepper and cool.
- In the meantime, roll outside shell mixture into balls the size of a small egg. Use a bowl of ice water to keep mixture from sticking to your hands. Shape into cups by inserting your thumb into ball and rotating in your opposite hand until you form a thin shell. Keep wetting your hands in the ice water to keep shell from cracking.
- Fill shell with cooked meat mixture, about 1 tablespoon, close shell, wetting hands with ice water, and seal opening.
- Set aside on a sheet pan, continue to roll balls. Place tray in refrigerator to chill.
- Boil 2 quarts of broth, add pasta and vegetables. Add meatballs and cook them 10 minutes or until they rise to the top.
- Sometimes served with yogurt on the side.
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RECIPE SUBMITTED BY
manushag
Scranton