Armenian Kufta
This would be categorized as a 'stuffed' meatball! It's a recipe that cousin Debbie, sister Diane and I worked on this winter, trying to replicate our grandmother's kufta. It's been many many years since we've had this, and I think we have it down pretty well. It can be made as a side dish or a main dish soup, by adding pasta and vegetables to the broth when you add the meatballs.
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READY IN: 1hr 15mins
SERVES: 8
YIELD: 20 meatballs
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2
- 2cups cracked wheat, fine ground
- 1
- 1
- 2teaspoons salt
- 1⁄2teaspoon black pepper
- 1
- 1
- 1⁄2
- 1teaspoon salt
- 1⁄2teaspoon black pepper
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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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