Armenian Kufta Recipes

ARMENIAN CHE KUFTA (RAW LAMB PATTIES)

Also known as 'kibbe', this is a Middle Eastern raw lamb appetizer. Should be served same day as meat is ground, so it's advantagous to grind meat at home, if possible. Ratio of ingredients are flexible so you can use more or less to taste.

Provided by manushag

Categories Lamb/Sheep

Time 15m

Yield 6-8 patties, 4 serving(s)

Number Of Ingredients 8

Armenian Che Kufta (Raw Lamb Patties) image

Steps:

Lamb should be put through grinder three times.
Mix in salt and pepper to taste, before adding bulgur and onions.
Add salt to finely chopped green pepper, finely chopped green onions and finely chopped handful of parsley.
Squeeze vegetables with hands to draw moisture and add to lamb.
Also add cayenne pepper, if desired.
Knead all together adding a little water until all ingredients stick together.
Shape into patties and garnish with chopped parsley.
Serve at once.

Nutrition Facts : Calories 134.2, Fat 0.6, SaturatedFat 0.1, Sodium 15.6, Carbohydrate 29.7, Fiber 7.3, Sugar 1.2, Protein 5

Ingredients

1 cup ground lamb (leg works well)
1 cup fine bulgur (cracked wheat)
1 small onion, chopped fine
1 cup parsley, chopped fine and divided
1 tablespoon green pepper, chopped fine
1 -2 scallion, chopped fine
salt and pepper
cayenne pepper (optional)

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.

Provided by manushag

Categories < 4 Hours

Time 1h15m

Yield 20 meatballs, 8 serving(s)

Number Of Ingredients 12

Armenian Kufta image

Steps:

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.

Nutrition Facts : Calories 471.8, Fat 34, SaturatedFat 14.7, Cholesterol 104, Sodium 1574.7, Carbohydrate 14.5, Fiber 0.9, Sugar 1.8, Protein 26.4

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

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