What is the Armenian kufta made of? Kyufta

Cooking instructions

2 hours Print

1. Fill the brisket and onion with one and a half liters of water and put on a strong fire. Remove the foam, add the chickpeas (which should be pre-soaked overnight in unsalted water) and cook over low heat under the lid for about an hour, periodically removing the foam. At the end, salt, remove the onion and strain through a sieve. While the broth is cooking, pour boiling water over the saffron, leaving it near a warm stove. Tool Pasta pot The main rule of a good pasta pot is that it should be large. In order to cook just a pound of spaghetti, you need at least five liters of water. Another problem is to drain so much hot water. The problem can be solved by buying a pot with a special insert that can be taken out with spaghetti, and all the water will remain in the pan.

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  2. Wash lamb and fat tail, dry with a towel and pass through a meat grinder along with onions. Generously salt and pepper a little, add rice washed and soaked for an hour, a pinch of turmeric. Mix thoroughly, throwing the minced meat on the table so that all air bubbles lingering in the mass come out, and refrigerate for half an hour or an hour. Tool Mechanical meat grinder It is possible to make several kilograms of minced meat in a mechanical meat grinder, but, especially out of habit, this is fraught with shoulder dislocation. However, if large-scale tasks are not worth it, it is not so bad - at least it takes up much less space than any electric one.

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  3. Moisten your hands well with warm water and form balls from the minced meat that has been infused in the cold, each should weigh about 200 grams. Cut plum or cherry plum into small pieces. Make an indentation in each meat ball with your finger - and immure a piece of plum in it.

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  4. Dilute half a spoonful of turmeric in the broth so that there are no lumps, and pour into the pan. Next, put the meatballs in the broth - carefully so that they do not deform. For the first five minutes, in no case do not interfere with the spoon, but only move the pan back and forth. Collect the foam and cook for ten to fifteen minutes under a lid over low heat. Then throw potatoes into the broth.

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  5. Pour a few tablespoons of brewed saffron into the broth, and put some of its petals on the meatballs - just for beauty. You can pour saffron on the kyufta for some time from a spoon so that it all acquires an even yellowish color. However, the broth should not be too white or too yellow. Remove saucepan from heat.

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  6. Marinate the onion in wine vinegar for ten minutes. Traditionally, a seasonal Hovsan bow is used for kyufta-bozbash. But shallots work too. It looks like it in small size, elongated shape and bitterness. Bitter onion, cherry plum or plum inside the kyufta neutralize the fat content of the dish both at the taste level and at the chemical level.

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Kufta is a traditional dish of countries located in the Middle East and South Asia. It gained particular popularity in Turkey, Azerbaijan and Armenia. There are many regional differences in the preparation of this dish, but it is made mainly from lamb or beef.

The calorie content of the dish is small - about 90 kcal per 100 g, so you can eat it without fear of getting better. Consider with a photo how to cook kufta in your own kitchen step by step in several ways.

Kyufta-bozbash is an amazingly tasty thick soup with large stuffed meatballs of beef or lamb. It is based on minced meat, scrolled with a meat grinder or chopped, various herbs and chickpeas.

Composition of products:

• Potato - 2 tubers;
• Onions for minced meat and for frying - one each;
• Minced lamb - half a kilo;
• Turmeric - one small spoon;
• Chickpeas - half a glass;
• Dried basil - 2 large spoons;
• Salt, dried mint, dried dill - to taste;
• Cherry plum (prunes, dried apricots) - 4 pieces;
• Rice - 50 g;
• Chili pepper (ground) - a quarter of a small spoon.

Cooking scheme:

1. First of all, soak chickpeas in water for at least 3 hours;
2. Next, place the peas in a saucepan with water, add salt to taste and cook for about half an hour;
3. We put ready-made minced meat in the dishes (mix beef and lamb fat). Add chili pepper (hot), finely chopped onion, salt, dried basil and rice. But you can not put rice, but instead add boiled and chopped chickpeas;
4. We will form large meatballs from minced meat, which should be the size of a fist. In the center of each blank we put dried fruits: prunes, cherry plum (best), dried apricots;
5. We put in the prepared chickpea broth potatoes, cut into large quarters and meat preparations;
6. Kufta soup is made with frying. Fry a finely chopped onion in vegetable oil and add turmeric. But saffron is best suited to this dish;
7. We add the frying to the soup, but we will not mix it so that the integrity of the meat component is not violated. Cook the soup over low heat for about 15-20 minutes until the potatoes are ready;
8. When the Azerbaijani-style kufta is ready, add dried basil, mint and dill.

The recipe for kufta is different in each region, and each family can cook this dish in its own way.

Armenian kufta recipe

Kufta in Armenian is a traditional and favorite dish of Armenia and is the pride of the national cuisine. It can be tasty and quickly cooked at home.

Ingredients:

• One egg;
• Cognac - 50 g;
• Beef (pulp, lean and without tendons) - kilogram;
• Flour - two large spoons;
• Onions - two heads;
• Pepper black and red ground - to taste;
• Butter and salt - to taste;
• Milk or cold water - 3/4 cup.

Cooking instruction:

1. At the beginning of the process, grind the beef to a mushy state. To do this, scroll the pulp 5-6 times with a meat grinder or chop in a food processor. At the same time, add water or milk to the stuffing. When it becomes homogeneous, put it in a container and add flour, cognac, egg, chopped onion, pepper and salt;
2. It is necessary to knead everything thoroughly for 20 minutes;
3. Pour water into a saucepan, put on fire, salt. We divide the prepared composition into four equal parts, each share is divided into four more parts. Wet hands with water and form balls of minced meat. Gently lower the cooked meat products into boiling water;
4. Cook for about 30 minutes and remove the resulting foam;
5. After that, remove the balls from the water and cut them.

The dish is served hot and poured with melted butter.

Kufta in Turkish

Turkish kufta is prepared in the form of meatballs and served with bean or bean puree. This delicious dish is not too tiring to prepare and does not take much time.

Puree Ingredients:

• Garlic - a clove;
• Thick Greek yogurt - 1/2 cup It can be prepared independently or replaced with thick sour cream;
• Beans - two cans;
• Ground cumin and ground black pepper - 1/4 teaspoon each;
• Sesame tahini paste - one large spoon;
• 1/4 to 1/2 small spoon of salt.

Meatball Ingredients:

• The egg is not large;
• Shallots - finely chopped head;
• Minced beef, lamb or pork - half a kilo;
• Corn starch - 1.5 large spoons;
• Grated ginger - a teaspoon;
• Garlic - three finely chopped teeth;
• Olive oil - a large spoon;
• Salt, ground cinnamon, ground allspice - 1/2 teaspoon each;
• Ground coriander and ground cumin - 1/4 teaspoon each;
• For uniformity of minced meat - two tablespoons of water;
• Ground black pepper - 1/8 of a small spoon.

To finalize the dish, you will need:

• Chopped clove of garlic;
• Olive oil - 2-3 tablespoons;
• Bunch of fresh mint, finely chopped
• Pine nuts - two tablespoons;
• Chili pepper (flakes) - 1-2 teaspoons.

Step by step preparation:

1. Drain the liquid from the bean jar, put the beans, garlic, cumin, Greek yogurt and tahini in a food processor and process until smooth. Season with black pepper and salt to taste. We temporarily remove the dishes with the mixture to the side;
2. We wash the bowl of the food processor and dry it with a paper towel, put the minced meat in it. Let's add shallots, olive oil, garlic, cornstarch, cumin, cinnamon, ginger, allspice, coriander, black pepper and salt;
3. We grind until a homogeneous mixing of all components, and then at low speeds of the combine we get a pasty mass, all the time adding water to it. This gives the stuffing juiciness and uniformity;
4. We heat the oven to 220 degrees;
5. We cover the baking sheet with parchment. We take 1.5 small spoons of minced meat, form small meatballs, put them on a baking sheet at an average distance from each other;
6. We bake in a preheated oven until a brown shade and a dense consistency of meatballs;
7. We take them out of the oven. We heat two large tablespoons of olive oil in a large non-stick frying pan over a medium flame and put our dish in it;
8. Add pine nuts and brown them until golden;
9. Then add fresh mint, minced garlic and chopped chili;
10. The food should be then a few more seconds on the fire, then season it with pepper;
11. We spread the puree in a large bowl and put meatballs with pine nuts on it, pour over with olive oil and decorate with chili pepper (shavings).

The unique original dish is ready. You can put it on the table and start trying.

Turkish kyufta soup

This Turkish soup is prepared with a wide variety of spices and is amazingly tasty and fragrant.

You will need:

• Peas - 3 tablespoons;
• 3 potatoes;
• Lamb brisket - kilogram;
• 2 onions;
• Butter - 50 g;
• One apple;
• Pomegranate juice - 70 ml;
• Dried apricots or prunes - 10 pcs;
• Tomato paste - 2 large spoons;
• Greens, salt, red peppercorns and black pepper - to taste.

How to cook kufta:

1. We wash the brisket and cut into several pieces;
2. We throw the lamb into a saucepan with cold water and boil to a boil, while removing the foam. We reduce the flame to an average level, fill in the peas and continue cooking for another hour and a half;
3. Put the meat pieces in a colander, filter the broth and put on a slow fire;
4. We cut the meat into even smaller pieces, add them to the pan with chickpeas, add 25 g of butter and fry everything together, then take out the lamb, put it in the broth and boil for half an hour;
5. Fry the onion in a pan with the remnants (25 g) of butter, add peppercorns and tomato paste. Fry the ingredients for 3-5 minutes, then transfer to the broth;
6. We cut the washed and peeled potatoes into cubes and run them into the soup;
7. We cut the apple and dried apricots into small slices and add to the rest of the ingredients;
8. We fall asleep chopped greens, salt and pepper the dish;
9. Pour pomegranate juice into a saucepan and boil the food for another 10 minutes.

This soup is ready. We serve it to the table and treat the household.

Video: Azerbaijani kufta recipe

Kufta is a common dish in the Middle East and South Asia. According to the most popular version, the Turks first began to cook it.

After kyufta, it became part of the national cuisines of Armenia and Azerbaijan. The dish can also be found in the Balkan and southern European countries.

There are a lot of kufta recipes. They differ depending on regional traditions.

The traditional kyufta is made from minced meat balls, boiled in broth. It is usually made from lamb.

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Description of the dish

The first recipes for kufta can be found in early Arabic cookbooks, where it is recommended to make it from lamb, after lubricating the balls with egg yolk seasoned with saffron.

In Turkey, there are more than 290 recipes for food.

In neighboring Armenia, kyufta is made from beef and served with fresh butter and very hot little peppers called tsitsak.
In Bengal, there is a variation of the vegetarian kufta, which is made using rice, various vegetables and fruits.
Turkish cuisine is replete with delicious dishes. If you want to cook, then these recipes are for you:,.

How to cook kufta bozbash in Turkish, you will learn by carefully reading the entire article.

For cooking, you will need a meat grinder, a large saucepan and a sieve.

Ingredients.

• brisket (mutton) - 200 gr;
• fat tail -135 gr;
• lamb meat - 0.5 kg;
• onion (preferably Govan) - 170 gr;
• potatoes - 3 large pieces;
• chickpea beans - 180 gr;
• rice groats - 40 gr;
• plums - 4 pieces;
• saffron - a pinch;
• salt to taste;
• black pepper to taste;
• a pinch of turmeric

Additionally:

• shallots - 4 pieces;
• wine vinegar - 50 ml;
• mint pinch;
• pinch of saffron leaves;
• barberry pinch.

Cooking:

Watch the video cooking kufta bozbash in Turkish:

Various cooking options

It is no secret that kufta has many cooking options, below we will talk in detail about the most popular of them.

In this variation, kufta balls are deep fried.

Ingredients:

• minced meat (preferably beef) - 0.5 kg;
• potatoes - 2 pieces;
• onion - 1 piece;
• parsley - a bunch;
• egg - 1 piece;
• breading - 300 gr;
• sunflower oil for deep fat;
• salt and pepper to taste.

Cooking:

1. chop the peeled potatoes on a coarse grater. Finely chop the onion and parsley.
2. Add salt and pepper to the beaten egg. Mix all the ingredients together with minced meat in a large bowl. Then remove excess liquid.
3. From the finished minced meat we form a kyufta the size of a small lemon. Roll the resulting balls in breadcrumbs and deep-fry until golden brown.
4. We put the prepared kufta on a paper towel to remove excess fat. Kufta is served with vegetables and herbs.

Cooking kufta with potatoes is shown in the video:

This dish is cooked in the oven. It is served with tomato sauce.

To prepare beef kufta, you will need the following ingredients:

• beef - 250 gr;
• onion - 50 gr;
• garlic - 2-3 cloves;
• breadcrumbs - 100 gr;
• egg - 1 piece;
• vegetable oil - 30 gr;
• tomato paste - 70 gr;
• red wine - 30 gr;
• butter - 25 gr;
• allspice - to taste;
• cinnamon - to taste;
• cumin and cumin - to taste;
• paprika - to taste;
• salt - to taste.

Cooking:

1. scroll through the meat grinder onion, garlic and beef.
2. Season the mince with salt, pepper and cinnamon. Add egg and breadcrumbs.
3. Roll into balls of 50 grams.
4. We bring the oven to 180 degrees. Put the balls on a greased baking sheet and place in the oven for 20 minutes.
5. Preparing the sauce:
   • For the sauce, whisk together red wine with tomato paste.
   • Add butter and cooked balls to the mixture.
   • We put on a small fire.
6. After 7-8 minutes the dish is ready.

How to cook beef kufta, you will learn from the video:

A variation of chicken (turkey) kufta is not inferior in taste to a traditional dish. Learn how to cook this dish below.

Ingredients:

• fillet (it is desirable to take the meat of the thighs and legs) - 1 kg;
• potato starch - 11 gr;
• egg - 1 piece;
• onion - 160 gr;
• cold water - 260 ml;
• cognac - 30 ml;
• ground black pepper - a pinch;
• salt - to taste;
• butter for serving.

Cooking:

1. chicken meat is scrolled a couple of times through a meat grinder. Place the resulting minced meat in a blender bowl, add water, salt and bring the minced meat through the “knife” nozzle for five to seven minutes.
2. Add the egg, starch and pepper to the mixture, turn it for a few more minutes.
3. At the end, add a glass of cognac, peeled and chopped onion. Beat the mixture again for a couple of minutes.
4. We fill a pot with a capacity of at least 6 liters with water and place it on the fire.

   We heat the water to a temperature of 39 degrees. Minced meat with the help of a bowl in small portions is lowered into the prepared water.

5. Kufta will be ready in an hour. During cooking, it doubles in size and rises to the surface of the broth.
6. Put the prepared kyufta on a dish, cut it, season it with butter.

Another version of chicken kufta is shown in the video:

Echmiadzin

This Armenian variation of the dish is prepared with achar grits, which can be found in Armenian grocery stores.

Ingredients:

How to cook Echmiadzin kufta? To do this, follow the following instructions.

1. Pour achar groats with cold water and leave for an hour.
2. Drain the water and pour the cereal into boiling salted water, add fresh butter, close the lid and boil again.
3. Remove the lid, reduce the fire and continue to cook until cooked.
4. Mix pre-fried onion with cubes with almost cooked pilaf. After a couple of minutes, form an arbitrary slide from pilaf, close the lid and hold on low heat for another 5-10 minutes. For 1 glass of achar (you can replace spelled) you need 2.5 glasses of water.
5. Add cognac or vodka to the cooked minced meat. Knead until the mixture becomes less dense. Then add the egg to the mass and continue to beat until a single mass is obtained. Form 2-3 balls from the mixture and place in cold water. Put on a small fire.
6. Kufta is prepared in 40-45 minutes. Kufta is served with achar and butter.

Visually, the preparation of the dish is clearly visible in the video:

Introducing another variation of fried kufta.

You will need the following ingredients:

• minced lamb meat - 400 gr;
• vegetable oil (preferably olive) - 2 tablespoons;
• zira - 1 tbsp. spoon;
• hot red pepper - 0.5 teaspoon;
• dried thyme - 1 tbsp. spoon;
• lemon 1 pc;
• black pepper to taste;
• salt to taste;
• paprika - 1 teaspoon.

Cooking:

1. Grind the zira pre-calcined in a frying pan with coarse rock salt. Finely grate the skin of the lemon.
2. Mix in a bowl minced lamb, grated lemon zest, hot cayenne pepper (you can use regular ground chili instead), sweet paprika, cumin, salt and pepper.
3. The resulting mixture must be thoroughly kneaded and molded into two pairs of medium-sized kyufta. Pierce the kyufta with wooden sticks and put in the freezer for 15 minutes.
4. After that, we begin to fry the kufta in a pan with olive oil, over medium heat. In the process, using chopsticks, turn the meat over for even frying.
5. In 10 minutes, the kufta will be ready.

How to cook lamb kufta is shown in the video:

With meatballs

You can cook a delicious first course - kufta shurpa, which is perfect for a hearty dinner in the family circle.

For cooking you need products:

• minced meat (preferably beef) - 200 gr;
• pre-cooked rice - 2 cups;
• broccoli - 200 gr;
• carrots - 1 piece;
• basil sprigs - 3 pieces;
• leek to taste.

Cooking:

1. mix the minced meat with chopped basil and pre-boiled rice. Spices can be added at will.
2. Thoroughly knead the resulting mixture.

   Form into small patties with wet hands.

   Cook the carrots on a medium grater. Cut the white part of the leek into small rings. Chop the broccoli into small florets.

3. Fry the carrots in a pan with vegetable oil. Add chopped onion and sauté the mixture until a characteristic golden color is obtained.
4. Pour 4 cups of water into a saucepan. When the water boils, add the patties to the soup. You need to cook on low heat. After 10 minutes, the soup can be served.

If you want to cook a delicious dish, watch the video:

Izmir

This dish is prepared with potatoes and tomatoes.

Ingredients:

• potatoes - 0.5 gr;
• beef - 0.4 gr;
• shallots - 2 pieces;
• parsley - 0.5 bunch;
• nana - 2 tbsp. spoons;
• adjika - 1 tbsp. spoons;
• hot peppers - 2 pieces;
• tomato - 2 pieces;
• bread 0.5 pieces;
• oil for frying and lubrication;
• salt to taste;
• black pepper to taste.

Cooking:

1. Trim dry toast crusts. Moisten the remaining soft part with water for 3 minutes.
2. Add finely chopped onions and parsley, bread crumbs, mint, cumin, spices to the minced meat. Mix the mixture thoroughly.
3. Shape the kyufta, put it on a baking sheet and put it in the oven for 15-20 minutes at a temperature of 250 degrees.
4. Cook coarsely chopped potatoes in a pan until golden brown. Salt and put on a napkin.
5. Fry one finely chopped onion in 2 tablespoons of vegetable oil, then pour adjika mixed in 150 ml of water, mix and remove from heat.
6. Remove the kufta from the oven. Add fried onions and potatoes, tomato slices, hot peppers to it.
7. Lubricate the kufta with vegetable oil and put it back in the oven for 20 minutes at a temperature of 200 degrees.
8. Sprinkle the cooked kyufta with parsley before serving.

What to serve with?

Kufta is served on the table with whole balls. The guests cut the meat themselves and fill it with slices of fresh butter.

Kyufta bozbash is great as a first course. It can be served with slightly dried cakes, various greens (parsley, leek, cilantro, and so on).

Reference: be sure to serve a side dish with fried varieties of kyufta. Cereals (buckwheat, rice, spelt) are suitable for this, as well as fried potatoes, spaghetti and any vegetable puree.

Conclusion

Now you know how to cook Turkish kufta at home. But cooking kufta takes time. If you do not want to spend a lot of time cooking, then you can buy ready-made minced meat in large supermarkets. However, home-cooked minced meat is much tastier and more aromatic.

If you decide to switch to a healthy diet, then use these recipes: from, from, from, from, from.

Choose your favorite recipe and surprise the household!

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Kyufta-bozbash is an unusually tasty thick soup with large stuffed meatballs made from lamb or beef meat. The recipe for this soup came from the era of the domination of the Ottoman Empire, I liked it and is still popular today.

There are many recipes for this soup. In each region, when preparing kufta-bozbash, there may be slight deviations from the main recipe and additions from your favorite spices. Even the family in the neighborhood can cook this soup in their own way. But always and everywhere the basis will be minced lamb or beef minced or rolled through a meat grinder, chickpeas and herbs.

If you are going to cook kufta-bozbash in Azerbaijani style, then soak the chickpeas in water for at least 3 hours. I adapted from the time of living in the east, soak it overnight and then, draining the water and rinsing, freeze it in the freezer. Very comfortably.

So, put the chickpeas in a saucepan, pour water, salt to taste and set to cook for about 30 minutes.

While the chickpeas are cooking, prepare the minced meat for the "kyuft" (large meatballs). Put the prepared minced meat in a bowl. I have here - a mixture of beef and lamb fat.

Add finely chopped onion, hot chili pepper, dried basil, salt and rice to the minced meat. In some families, rice is not put in, but boiled and chopped chickpeas are added instead.

Form large meatballs from minced meat. And in size they should be like a fist. In the middle of each meatballs, put the dried fruits you have: cherry plum (ideally), prunes, dried apricots.

In the finished chickpea broth, add the potatoes cut into large quarters.

And immediately lay the balls of kufta.

All that's left is to roast. Just fry finely chopped onion in vegetable oil and add turmeric to it.

Ideally, if you have saffron, then this is exactly the dish where it would fit perfectly.

Pour the frying into the soup and without stirring, so as not to violate the integrity of the kyufta, cook the soup on a very low heat until the potatoes are ready. It's about 15-20 minutes.

When the kufta-bozbash in Azerbaijani is ready, add dried herbs: mint, basil and dill.

The soup is ready! Bon appetit!

08.05.2018

The classic recipe for cooking kufta in Armenian.

Traditional Armenian kufta is an old dish of national cuisine, the recipes of which are found in ancient cookbooks. To date, more than 290 different variants of kyufta are known, beloved and popular not only in Armenia, but also in many states of the South, the Caucasus and Transcaucasia. To get acquainted with this dish, enjoy its taste and aroma, it is not necessary to visit an expensive restaurant, communicate with eminent chefs, etc. Classical Armenian kyufta can be prepared at home.

The classic Armenian kufta recipe

To prepare a traditional (classic) kufta in Armenian, you will need the following products:

• beef (veal), the pulp of the hip part - 1 kg;
• onion - 2 pcs (medium size);
• flour (highest grade) - 60g;
• chicken egg - 3 pcs;
• cognac - 150g;
• salt, spices, herbs - to taste.

It is important that the meat is fresh, without blood, tendons, films and fat. Since it is high-quality and properly selected beef (veal) that determines the taste and aroma of the finished dish.

The process of cooking kufta in Armenian

We offer a detailed sequence of actions on how to cook kyufta in Armenian (step by step with a photo):

Rinse beef (veal) thoroughly under running water and pass through a meat grinder along with onions. The resulting minced meat should have a pasty structure. If necessary, minced meat can be passed through a meat grinder again or chopped with a blender.

Add flour, eggs, cognac, spices and salt to the minced meat. The use of various spices will make kufta the most fragrant. The combination of red and black peppers is considered optimal - the proportions and amount of spices are determined by taste. You can add any spices to your taste: coriander, suneli hops, marjoram, white mustard seeds, thyme, dried parsley and basil, garlic. Mix the minced meat thoroughly.

Moisten a ladle with cold water and form neat balls of minced meat with a diameter of 8-10cm.

Gently lower them into boiling water and cook for 1 hour. An indicator of readiness and compliance with the correct cooking technology is the uniform light shade of the balls outside and inside.

When serving, the balls of kufta are cut into slices and poured abundantly with melted butter. If desired, you can sprinkle with fresh herbs, pomegranate seeds, etc.