Armenian kufta - excellent meat a traditional dish. There are many recipes for kofta, I cook it according to my own recipe, which has already been tested many times. The most important thing is to prepare the minced meat correctly; otherwise, without much effort, you can prepare a very dietary meat dish, since the Armenian kufta is boiled in water and not fried.
For this dish we will need the following products: beef, milk, salt, pepper, onion, egg, cognac, melted butter.
According to original recipe The beef should be cut into thin slices and then beaten for a long time with a kitchen hammer until it is almost minced. I pass the beef through a meat grinder several times to get a fairly fine minced meat.
Cut the onion into small cubes and add to the minced meat.
Beat in a chicken egg.
Pour in cognac, Armenian of course!
Add milk, you can add just water instead of milk, in the same amount.
Add salt, black ground pepper and flour.
Mix the minced meat well with all the ingredients in a blender. As a result, we get quite liquid minced meat that sticks to our hands.
Pour water into a wide-bottomed pan, add salt and let the water boil. As soon as the water boils, reduce the heat to low and only then put the kufta into the pan. Divide the resulting amount of minced meat into four to six parts and roll each part into a ball. Using a ladle, place the koftas one at a time into the water and cook for 20-25 minutes.
We take the finished Armenian kufta out of the water, cut it into circles, pour over melted butter and serve with rice or vegetables.
Despite the fact that boiled kufta looks dull, the taste will pleasantly surprise you!
Bon appetit!
Today we will prepare a dish of Armenian cuisine “Ishli kyufta”. Initially, this dish was prepared only by Turkish Armenians, those who at one time migrated from Turkey to Armenia, but now not one can do without the amazing “ishli kyufta” festive table Armenian
What is an ishli kufta? These are double cutlets, on the outside, which fresh minced meat made from veal with bulgur, and inside - fried minced meat with onions and walnuts. Below is provided for your attention step by step photo recipe "Ishli kufta" in Armenian.
Ingredients
- Minced beef - 800 g
- Bulgur - 150 g
- Onion -2 pcs.
- Egg - 1 pc.
- Walnut – 150 g
- Vegetable oil
- Flour - 3 tbsp. l.
- Greenery
- Red and black peppers
- Lemon
Recipe
Let's start preparing the first layer of cutlets. Take half the minced meat and add an egg, a little water, salt, peppers and flour. Knead. The minced meat should have the consistency of plasticine. If we add little flour and water and knead, the main thing is to achieve the desired consistency.
At this time, steam the bulgur for half an hour.
Mix the swollen cereal with vegetable oil.
Now mix the bulgur well with the sticky minced meat.
Peel the dry onion and chop finely.
Walnuts grind in a blender.
Now we begin to prepare the second layer of kufta, that is, the filling. It is very similar to pancake filling. Fry the remaining minced meat in oil, stirring thoroughly so that the minced meat does not form lumps. Next, add onion and chopped walnuts to the minced meat. No salt!!! You can add some chopped herbs. Let the filling cool and put it in the cold so that the fats harden.
Let's prepare a bowl of warm lemon water, we will wet our hands in it while sculpting. We form ishli kyuftas. Make a glass from the first layer of minced meat and put the second layer of minced meat into it with a spoon and seal it. There should be no seams!!!
Kufta is a common dish in the Middle East and South Asia. According to the most popular version, the Turks first started preparing it.
Afterwards, kufta became part of the national cuisines of Armenia and Azerbaijan. The dish can also be found in Balkan and southern European countries.
There are a lot of kyufta 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 preparing kofta can be found in early Arabic cookbooks, where it is recommended to make it from lamb, pre-lubricating the balls egg yolk, seasoned with saffron.
In Turkey, there are more than 290 food recipes.
In neighboring Armenia, kufta is made from beef and served with fresh butter and very hot small peppers called tsitsak.
In Bengal, there is a variation of vegetarian kofta, 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 kofta bozbash in Turkish, you will learn by carefully reading the entire article.
To prepare, you will need a meat grinder, a large saucepan and a sieve.
Ingredients.
- brisket (lamb) - 200 g;
- fat tail -135 gr;
- lamb meat - 0.5 kg;
- onion (preferably Govan) - 170 gr;
- potatoes - 3 large pieces;
- chickpeas - 180 gr;
- rice cereal - 40 g;
- plums - 4 pieces;
- saffron - a pinch;
- salt to taste;
- black pepper to taste;
- pinch of turmeric.
Additionally:
- shallots - 4 pieces;
- wine vinegar - 50 ml;
- pinch of mint;
- a pinch of saffron leaves;
- barberry pinch.
Preparation:
Watch the video of preparing kofta 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, the kofta 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 frying;
- salt and pepper to taste.
Cooking:
- chop the peeled potatoes into coarse grater. Finely chop the onion and parsley.
- Add salt and pepper to the pre-beaten egg. Mix all the ingredients together with the minced meat thoroughly in a large bowl. Then remove excess liquid.
- From the prepared minced meat we form a kofta the size of a small lemon. Roll the resulting balls in breadcrumbs and deep-fry until golden crust.
- Place the prepared kofta on a paper napkin to remove excess fat. Kufta is served with vegetables and herbs.
The preparation of kofta with potatoes is shown in the video:
This dish is prepared 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 g;
- tomato paste - 70 gr;
- red wine - 30 g;
- butter - 25 g;
- allspice - to taste;
- cinnamon - to taste;
- caraway and cumin - to taste;
- paprika - to taste;
- salt - to taste.
Preparation:
- Grind the onion, garlic and beef through a meat grinder.
- Season the minced meat with salt, peppers and cinnamon. Add egg and breadcrumbs.
- Roll into 50 gram balls.
- Bring the oven to 180 degrees. Place the balls on a greased baking sheet and place in the oven for 20 minutes.
- Prepare the sauce:
- For the sauce, whisk together red wine and tomato paste.
- Add butter and prepared balls to the mixture.
- Place on low heat.
- After 7-8 minutes the dish is ready.
How to cook beef kufta, you will learn from the video:
A variation of chicken (turkey) kofta is not inferior in taste to the traditional dish. Below you will learn how to cook this dish.
Ingredients:
- fillet (preferably thighs and legs) - 1 kg;
- potato starch - 11 g;
- egg - 1 piece;
- onion - 160 gr;
- cold water - 260 ml;
- cognac - 30 ml;
- ground black pepper - a pinch;
- salt - to taste;
- butter for serving.
Preparation:
- Scroll the chicken meat through a meat grinder a couple of times. Place the resulting minced meat in a blender bowl, add water, salt and blend the minced meat using the knife attachment for five to seven minutes.
- Add the egg, starch and pepper to the mixture and cook for a few more minutes.
- At the end, add a glass of cognac, peeled and chopped onion. Beat the mixture again for a couple of minutes.
- Fill a saucepan 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. Using a bowl, place the minced meat in small portions into the prepared water.
- The kofta will be ready in an hour. During cooking, it doubles in size and rises to the surface of the broth.
- Place the prepared kofta on a dish, cut it, and season with butter.
Another version of chicken kofta is shown in the video:
Echmiadzin
This Armenian variation of the dish is prepared with achar grain, which can be found in Armenian grocery stores.
Ingredients:
How to prepare Etchmiadzin kofta? To do this, you need to follow the following instructions.
- Pour cold water over the achar cereal and leave for an hour.
- Drain the water and pour the cereal into boiling salted water, add fresh butter, close the lid and boil again.
- Remove the lid, reduce the heat and continue to cook until cooked.
- Mix pre-fried diced onions with almost cooked pilaf. After a couple of minutes, form an arbitrary slide from the pilaf, close the lid and keep on low heat for another 5-10 minutes. For 1 glass of achar (can be replaced with spelled) you need 2.5 glasses of water.
- Add cognac or vodka to the prepared minced meat. Knead until the mixture becomes less dense. Then add the egg to the mixture and continue beating until a single mass is obtained. Form 2-3 balls from the mixture and place in cool water. Place on low heat.
- Kufta is prepared in 40-45 minutes. The kofta is served with achar and butter.
The preparation of the dish is clearly visible in the video:
We present another variation of fried kofta.
You will need the following ingredients:
- minced lamb - 400 g;
- vegetable oil (preferably olive) - 2 tablespoons;
- zira - 1 tbsp. spoon;
- hot red pepper - 0.5 teaspoon;
- dried thyme - 1 tbsp. spoon;
- lemon 1 piece;
- black pepper to taste;
- salt to taste;
- paprika - 1 teaspoon.
Preparation:
- Grind the cumin, pre-calcined in a frying pan, with coarse rock salt. Finely grate the lemon peel.
- Mix minced lamb, grated lemon zest, hot cayenne pepper (you can use regular ground chili instead), sweet paprika, cumin, salt and pepper in a bowl.
- The resulting mixture must be thoroughly kneaded and molded into two pairs of medium-sized kyuftas. Pierce the kufta with wooden chopsticks and place in the freezer for 15 minutes.
- Then we begin to fry the kufta in a frying pan with olive oil over medium heat. During this process, use chopsticks to turn the meat over to ensure even frying.
- In 10 minutes the kofta will be ready.
How to prepare lamb kofta is shown in the video:
With meatballs
Can be cooked delicious first dish - kyufta shurpa, which is perfect for a hearty dinner with the family.
For cooking you need products:
- minced meat (preferably beef) - 200 g;
- pre-cooked rice - 2 cups;
- broccoli - 200 gr;
- carrots - 1 piece;
- basil sprigs - 3 pieces;
- leeks to taste.
Cooking:
- mix the minced meat with chopped basil and pre-boiled rice. Spices can be added at your discretion.
- Knead the resulting mixture thoroughly.
With wet hands, form small patties.
Grate the carrots using a medium grater. Cut the white part of the leek into small rings. Chop the broccoli into small florets.
- Fry the carrots in a saucepan with vegetable oil. Add chopped onion and simmer the mixture until it reaches its characteristic golden color.
- Pour 4 cups of water into the pan. When the water boils, add the cutlets to the soup. You need to cook on low heat. After 10 minutes, the soup can be served.
Do you want to cook tasty dish, watch the video:
Izmir
This dish is prepared with potatoes and tomatoes.
Ingredients:
- potatoes - 0.5 g;
- beef - 0.4 g;
- 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 greasing;
- salt to taste;
- black pepper to taste.
Cooking:
- Trim dry toast crusts. Moisten the remaining soft part with water for 3 minutes.
- Add finely chopped onion and parsley, bread crumbs, mint, cumin, and spices to the minced meat. Mix the mixture thoroughly.
- Form a kufta, place it on a baking sheet and place it in the oven for 15-20 minutes at 250 degrees.
- Cook coarsely chopped potatoes in a frying pan until golden brown. Salt and place on a napkin.
- 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.
- Remove the kofta from the oven. Add fried onions and potatoes, tomato pieces, hot pepper to it.
- Grease the kufta with vegetable oil and place it in the oven again for 20 minutes at 200 degrees.
- Before serving, sprinkle the prepared kofta with parsley.
Watch a useful video on preparing Izmir kofta:
What to serve with?
Kufta is served in whole balls. Guests cut the meat themselves and season with pieces of fresh butter.
Kufta bozbash is great as a first course. You can serve it with lightly dried flatbreads and various herbs (parsley, leeks, cilantro, and so on).
Reference: Be sure to serve a side dish with fried varieties of kofta. Cereals (buckwheat, rice, spelt) are suitable for this, as well as fried potatoes, spaghetti and any vegetable puree.
Conclusion
Now you know how to prepare Turkish kofta at home. But cooking kofta takes time. If you don't want to spend a lot of time cooking, 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 healthy dietary food, then use these recipes: from, from, from, from, from.
Choose your favorite recipe and surprise your household!
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08.05.2018
Classic recipe preparing kofta in Armenian style.
Traditional Armenian kyufta - an ancient dish national cuisine, recipes for which are found in ancient cookbooks. To date, more than 290 are known various options kyufta, beloved and popular not only in Armenia, but also in many states of the South, Caucasus and Transcaucasia. To get to know this dish, enjoy its taste and aroma, you don’t have to visit an expensive restaurant, communicate with famous chefs, etc. Classic Armenian kofta can be prepared at home.
Classic recipe for kofta in Armenian
To prepare traditional (classic) Armenian kyufta you will need the following products:
- beef (veal), thigh meat – 1 kg;
- onions – 2 pcs (medium size);
- flour (premium grade) – 60g;
- chicken egg – 3 pcs;
- cognac – 150g;
- salt, spices, spices- taste.
It is important that the meat is fresh, without blood, tendons, films and fat. Because it is high-quality and properly selected beef (veal) that determines the taste and aroma of the finished dish.
The process of preparing kofta in Armenian
We offer a detailed sequence of actions on how to prepare kofta in Armenian (step by step with photos):
Rinse the beef (veal) thoroughly under running water and pass through a meat grinder along with the onion. The resulting minced meat should have a paste-like structure. If necessary, the minced meat can be passed through the meat grinder again or chopped with a blender.
Add flour, eggs, cognac, spices and salt to the minced meat. Using a variety of spices will make the kofta more flavorful. The combination of red and black pepper 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. The finished minced meat should be mixed thoroughly.
Moisten the ladle with cold water and form the minced meat into neat balls with a diameter of 8-10cm.
Carefully place them in boiling water and cook for 1 hour. An indicator of readiness and adherence to the correct cooking technology is a uniform light shade of the balls outside and inside.
When serving, the kufta balls are cut into slices and generously poured with melted butter. butter. If desired, you can sprinkle with fresh herbs, pomegranate seeds, etc.
Armenian kyufta (the recipe starring beef (lamb) is described in our article) - a traditional dish asian cuisine. The delicacy is most popular in Armenia, Azerbaijan and Turkey. Few people know that there are more than 290 types of Turkish kofta recipes!
There is an opinion that cooking for the first time deli meat The Seljuks began - the conquerors of the Byzantine Empire. Even during the reign of the Ottomans, the Turks added spices to meat and its main highlight - saffron. Numerous countries that fell under the military pressure of the Sublime Porte adopted traditional recipe, adapting it to your taste preferences. This is how pork sicheniki appeared in Ukraine and Russian meatballs. Residents of Central Asia add local spices and soy sauce to kufte.
Despite the apparent complexity of the recipe, any housewife can handle the preparation of a meat dish. The main thing is to strictly follow the technology, and Tasty dinner guaranteed!
Classic version
Armenian kyufta (its recipe is not complicated) is aromatic and incredibly tasty. 50% of success is fresh and properly selected meat. It is recommended to use young beef without blood. The animal must be slaughtered with a knife, without the use of electrical appliances.
Main ingredients:
- Beef (hip) - 1 kilogram.
- Onions - 2 pieces.
- Chicken egg - 3 pieces.
- Premium flour - 60 grams.
- Cognac - 150 grams.
Strictly following the recipe for kofta in Armenian step by step will allow you to create a real cooking masterpiece. To begin with, the beef should be washed under running water and passed through a meat grinder along with the onion. To achieve a paste-like structure of the minced meat, additionally grind it with a blender.
The next step is to add alcoholic drink, flour, salt and spices. The greater the variety of seasonings, the deeper and richer the taste. The optimal combination of coriander, red and black peppers, marjoram, suneli hops, thyme, white mustard, dried parsley, garlic and basil. Mix the minced meat thoroughly.
Fill the pan with water, heat to a temperature of 40-45 degrees. You can easily determine the desired degree of heating without a thermometer; just dip your finger into it. The water should be hot, but not uncomfortable. Moisten a ladle with cold water and form the minced meat into a neat ball. The optimal diameter is 8-10 centimeters. Carefully place into the pan. Cook for 1 hour. A light, uniform shade of the balls inside and outside is an indicator of correct adherence to the cooking technology.
The last step of the kofta recipe is wallowing in melted butter.
The dish goes well with vegetable side dish, rice or couscous.
Kufta bozbash
A traditional dish Azerbaijani cuisine, prepared in dozens of liters to feed yourself, feed a large family and treat friends. The soup with amazing taste is not oversaturated with vegetables; the taste of young lamb in a spicy combination with chickpeas is clearly felt in it.
The recipe for kofta bozbash involves the use of the following ingredients:
- Lamb (flesh with a small layer of fat) - 700 grams.
- Dry chickpeas - 170 grams.
- Long grain rice - 50 grams.
- Potatoes - 150 grams.
- Red onion - 2 pieces.
- Dried cherry plum - 100 grams.
- Spices: ground cinnamon, saffron, dry mint, ground pepper.
How to cook kofta bozbash?
Rinse the chickpeas. Fill with water 3 fingers above the level of the beans. Leave for 12-14 hours (depending on the variety). Drain, rinse, add the same amount of water, cook until soft over medium heat for 2 hours. Rinse the rice, add water and leave for an hour. Then drain the water and squeeze a little.
Peel the onion and cut into large cubes. Grind the meat. Pass two ingredients through a fine meat grinder. Add rice, salt, add spices. Knead the minced meat for 5-7 minutes, periodically beating it on the work surface. Start making meat balls. In size they should resemble a woman's fist (the word "kyufta" translated from Armenian means fist).
Peel the potatoes, cut into 4 parts. Fill a large saucepan with water and boil. Season with salt and place each kofta using a slotted spoon. When the broth boils, remove the foam with a slotted spoon and add the potatoes. Cook over low heat for 15-20 minutes.
Pour 50 grams of boiling water over dry saffron and let it brew for 10 minutes. Pour cherry plum into the pan and boil for 3 minutes. Pour in the saffron, add the chickpeas, bring to a boil, remove from heat.
Place kufta, chickpeas and potatoes in a deep plate, pour in broth.
Kufta according to Turkish recipe
Turkish cuisine is varied, distinguished by its rich taste and spicy aroma. Kufta is an everyday dish made from minced meat. In each region of the country, the cooking technology has its own characteristics, for example, in the eastern part of Turkey it is created from minced chicken. Below is step by step recipe kyuftas.
Main ingredients:
- Beef, ground into minced meat - 700 grams.
- Onions - 2 pieces.
- Rusks - 50 grams.
- Ground paprika - 1 teaspoon.
- Chicken egg - 2 pieces.
- Tomato - 3 pieces.
- Bell pepper- 4 pieces.
- Potatoes - 800 grams.
- Tomato paste - 70 grams.
- Garlic - 3 pieces.
- Parsley, cilantro, ground black pepper, salt, olive oil, hot peppers- taste.
How to prepare kofta step by step
Step 1. Remove the skins from the onion, chop finely, and fry until golden brown.
Step 2. In a large bowl, mix minced meat, onion, seasoned heat treatment, crackers, a raw egg and chopped greens. Salt and sprinkle with paprika. Stir until smooth. Form into balls.
Step 3. Pour olive oil into a frying pan and heat over high heat. Fry on each side for 2 minutes. A light brown crust should appear.
Step 4. Peel the potatoes and cut into quarters. Pour oil into a frying pan with a thick bottom, fry the potatoes, add tomato paste. Fry over high heat for 3-4 minutes.
Step 5. Boil water, pour over tomatoes, remove peels, cut into small cubes.
Step 6. Preheat the oven to 160 degrees. Simmer the sweet peppers in a baking sleeve for 5 minutes. Remove the peel and cut into strips.
Step 7 Place meatballs, potatoes, peppers and tomatoes in a high-sided saucepan. Fill hot water, but not with boiling water, simmer until thick for about 45-50 minutes.
Step 8 30 minutes before the end of heat treatment, add chopped hot pepper (remove the grains first) and crushed garlic.
The Turkish kofta recipe is relatively simple, but will pleasantly please with its rich spicy taste. Having tasted this dish once, every housewife will make it a frequent guest on the everyday and holiday table.
Azerbaijani version of kyufta
Cooking such a dish is a great opportunity to bring a piece of Azerbaijan to home menu. Thick soup will appeal to adults and children, and his original taste will remain in the memory for a long time.
Ingredients:
- Beef (fillet) - 500 grams.
- Potatoes - 200 grams.
- Rice - ½ faceted glass.
- Chickpeas - 100 grams.
- Dried cherry plum - 7 pieces.
- Onions - 2 pieces.
- Chopped cilantro - 1 tablespoon.
- Chopped dill - 1 tablespoon.
- Dried mint - 1 teaspoon.
- Turmeric - ½ teaspoon.
- A mixture of oriental spices - ½ teaspoon.
- Lamb fat - 70 grams.
Recipe
Rinse the chickpeas under running water and soak for 6-8 hours. Remove the veins from the meat, cut into small pieces, and pass through a meat grinder. Wash the rice and boil until half cooked. Add spices and cereals to the minced meat.
Soak the peeled cherry plum. Make a solution - in cold water add 2 teaspoons salt. Wet your hands in the liquid and form the shredded meat into large meatballs. Place one berry inside each of them.
Pour water into a deep saucepan and bring to a boil. Dip the beef pieces. Boil for 20-25 minutes. Take out each of them with a ladle. Place on a large platter.
Strain the remaining broth through a fine sieve. Put on fire, add chopped onion, chickpeas swollen in water and diced potatoes. Boil for 20-25 minutes, add meatballs, season with a mixture of spices.
The highlight of the Azerbaijani kufta recipe is the addition of fat tail fat, chopped into cubes. Ready dish Pour into deep plates, sprinkle generously with fresh chopped herbs.
Note to housewives
To prevent the koftas from sticking to each other, potato flour should be added to the minced meat.
Add juiciness to the meatballs by diluting ground beef pork in a 1:1 ratio.
Fasten more securely meat balls adding swollen semolina to the kofta recipe will allow you to add it. For 1 kilogram, 1 teaspoon of the ingredient is enough.
Egg whites whipped into foam will add fluffiness to the dish.
Do not overuse bread and crackers when preparing minced meat. The latter tend to absorb excess fat, which will negatively affect taste qualities ready dish.
Kufta is a colorful dish that will become an original and satisfying addition to the everyday table; it can be cooked in a cauldron over an open fire.
