Kufta is an oriental meat dish. It turns out very tender and tasty. We offer you options for preparing this dish in Armenia, Azerbaijan and Turkey. And also a recipe using beef and chicken.
Armenian kyufta - a classic recipe
For cooking you will need beef without fat and tendons. It is passed through a meat grinder several times. Onions, milk and cognac are added to the minced meat. Then the balls are molded and boiled. The result is a very tender dish, served with melted butter.
- Beef 1 kg without fat and tendons
- Bulb onions 2 (things)
- Chicken egg 1 (things)
- Wheat flour 2 (tablespoons)
- Cognac 50 (grams)
- Cow's milk ¾ (glasses)
- Butter taste
- Ground black pepper taste
- Ground red pepper taste
- Salt taste
-
The beef must be ground very finely to a pulp. Previously, this was done with stones, but now we use a meat grinder or food processor. We pass the meat through a meat grinder about 5-6 times. While grinding the meat, add milk. As soon as the minced meat has become homogeneous, add onion, egg, cognac, pepper and salt to it. -
Next, mix everything thoroughly for 20 minutes. You should get a homogeneous thick mass. -
We take a pan in which we will cook the kofta and pour water into it. Put on fire and add salt. Divide the finished minced meat into 4 parts, then divide each part into the same amount, and make balls from it. Now put them in boiling water. -
Cook the kofta for about 30 minutes, periodically removing the foam. -
When the dish is ready, take the balls out of the water and cut into slices. -
It is better to serve the kofta immediately with melted butter.
Bon appetit!
How to cook delicious Azerbaijani kofta bozbash?
This dish is a soup based on lamb meatballs with a piece of plum inside. Potatoes, chickpeas and spices such as saffron, turmeric, mint and sumac seasoning are also added there.
Cooking time: 40 min.
Cooking time: 2 hours.
Servings – 10.
Ingredients:
- Lamb – 500 gr.
- Lamb loin – 200 gr.
- Fat tail fat – 130 gr.
- Onions – 180 gr.
- Potatoes – 3 pcs.
- Chickpeas – 200 gr.
- Rice – 30 gr.
- Plum – 4 pcs.
- Shallots – 4 pcs.
- Saffron – 1 pinch.
- Wine vinegar – 50 ml.
- Turmeric – 1 tbsp.
- Water – 1.5 l.
- Ground black pepper - to taste.
- Salt - to taste.
- Dried mint - to taste.
- Sumac seasoning - to taste.
Cooking process:
1. Before starting cooking, soak the chickpeas in water overnight. Take a deep saucepan and put part of the lamb, chickpeas and onion into it. Pour water and put it on high heat. Remove the foam that appears. When the broth boils, reduce the heat to low and cover the pan with a lid. Continue cooking for an hour. Periodically remove the foam. While the broth is preparing, place a bowl near the stove in which to soak the saffron. Strain the finished broth through cheesecloth or a sieve.
2.We wash the rest of the lamb and fat tail fat under water. Peel the onion and cut into large pieces. We pass the meat, fat and onions through a meat grinder. We also soak the rice in advance. We drain the water from it and send it to the minced meat. Add salt and pepper. Mix everything thoroughly and put it in the refrigerator for 30-50 minutes.
3. After the required time, take the minced meat out of the refrigerator and divide it into equal parts. We make big balls. It should be the size of your palm. We press them slightly to the table and use our finger to make a hole in the center. Put a piece of plum there.
4. Close the hole for the plum and roll it in your hands so that we get balls again.
5. Take one ladle of broth from the pan and pour it into a separate container. Add turmeric there and mix everything thoroughly. Place the contents of the container into the pan. Now we put one meatball in there. Cook for 5 minutes. Remove the resulting foam, cover with a lid and cook over low heat for 15 minutes. Peel the potatoes and, without cutting them, place them in the pan. Strain the resulting saffron water and add it to the broth. Continue cooking for a few more minutes and remove from heat.
6. Peel the shallots and cut into 2 parts. Marinate it in wine vinegar for 10 minutes.
7. Before serving, strain the broth again. In each plate we put one ready-made ball of minced meat, potatoes and a little chickpeas. Pour broth over everything and sprinkle with dried mint or any other herbs. Bon appetit!
Step-by-step recipe for making Turkish kofta from minced beef
This cooking option most closely resembles cutlets. The main difference is mineral water, in which paprika, pepper, oregano, cumin and salt are mixed. The kufta is fried in a grill pan without using oil.
Cooking time: 30 min.
Cooking time: 20 min.
Servings – 10.
Ingredients:
- Minced beef – 900 gr.
- Beef fat – 300 gr.
- Crushed white crackers – 100 gr.
- Eggs – 1 pc.
- Onions – 2 pcs.
- Hot pepper – 1 pc.
- Garlic – 5 cloves.
- Ground red paprika – ½ tbsp.
- Ground black pepper – ½ tbsp.
- Oregano – 1 tsp.
- Cumin 1 tsp.
- Salt – ½ tbsp.
- Fresh parsley – 50 gr.
- Fresh mint – 30 gr.
- Highly carbonated mineral water – 100 ml.
Cooking process:
1. Peel the onion and grate it on a coarse grater. Squeeze through cheesecloth or a sieve to remove the juice.
2. Pour mineral water into a suitable container and add salt, oregano, cumin, ground red paprika and black pepper. Mix everything.
3. Wash hot peppers, garlic, fresh parsley and mint under water and chop.
4. Move the ground beef into a separate container, add beef fat to it and mix them well with each other. Next, add onion, crackers and one egg. Knead the minced meat like dough. After about 3 minutes, gradually pour in mineral water with spices. Then add finely chopped hot pepper, garlic, mint and parsley.
5. Now we begin to sculpt cutlet-like pieces from the minced meat. To do this, wet your hands in cold water. They should be flat and about three times smaller than regular cutlets.
6. Heat the grill pan without using oil. If there is no such thing, then we use the usual one. Place the minced meat on it and fry for 3 minutes on each side. They should turn out rosy.
7. This dish goes well with vegetables. Therefore, if you wish, you can fry any vegetables that are in the refrigerator in the same frying pan.
8. The dish is ready to serve. Bon appetit!
Authentic beef kufta prepared at home
To prepare this dish, beef, onions, eggs, flour, black pepper, salt and butter are used. The balls turn out very juicy and filling. The main thing is to choose fresh beef, and then this dish will definitely surprise you.
Cooking time: 30 min.
Cooking time: 30 min.
Servings – 2.
Ingredients:
- Beef – 1 kg.
- Onions – 1 pc.
- Eggs – 2 pcs.
- Flour – 50 gr.
- Salt - to taste.
- Black peppercorns - to taste.
- Milk – 200 ml.
- Butter – 80 gr.
Cooking process:
1. Fresh beef is passed through a meat grinder several times or chopped using a food processor.
2. Grind black peppercorns in a mortar.
3. Break the eggs into the minced meat, pour in the milk, add flour and salt with chopped black pepper to taste. Mix everything well.
4. Wash the onion, peel and chop with a knife.
5. Add it to the minced meat and mix thoroughly for several minutes like dough.
6. Divide the dough into equal parts and form large balls, after wetting your hands in water. Boil water on the stove and drop the minced meat balls into it. Cook for half an hour over medium heat.
7. Take the finished kofta out of the water, cut it into slices and serve it to the table while still hot. Drizzle melted butter on top. Bon appetit!
A simple and delicious recipe for chicken breast kofta
This recipe uses chicken breast. Vodka and corn starch are also added to the minced meat. It is suggested to prepare pilaf from achar as a side dish, but it can be replaced with any other dish.
Cooking time: 20 min.
Cooking time: 30 min.
Servings – 4.
Ingredients:
- Chicken breast – 700 gr.
- Eggs – 1 pc.
- Water – 550 ml.
- Vodka – 30 ml.
- Corn starch – 5 gr.
- Onions – 3 pcs.
- Achar cereal – 100 gr.
- Vegetable oil – 50 ml.
- Champignons – 70 gr.
- Cilantro - to taste.
- Chili pepper – 1 pc.
- Lavash – 1 package.
- Salt - to taste.
- Mixture of 5 peppers - to taste.
Cooking process:
1. Cut the chicken breast into small pieces and grind in a mixer. Pour some water into a separate container and add salt to taste. Pour this over the chicken breast and add the egg, vodka and a teaspoon of starch. Beat everything until smooth.
2. Transfer the resulting mass to a suitable container. Wash the onion, peel and chop. We send it to mince. Add a little black pepper. Wet your hand in cool water and mix the minced meat with your palm. It should be a very soft mass. Place it in the refrigerator for 15 minutes.
3. Pour the achar into a saucepan and fill it with water so that it completely covers the cereal. Cook over low heat until the water has completely evaporated.
4. Heat a little vegetable oil in a frying pan. Peel the onion, chop it and add it to the frying pan. Fry until golden brown. Cut the champignons into slices and add them to the onion. Fry until golden brown. Next add salt, pepper and pepper mixture. Place the cooked achar from the saucepan onto the frying pan. Add a little more vegetable oil. Continue cooking over low heat with the lid on for about 15 minutes.
5. Place a pan of water on the fire. When it boils, add salt. We begin to form balls of minced meat by first dipping our hands in cold water. Carefully place the balls into the pan and cook for 15 minutes.
6. Place achar with onions and mushrooms on a flat plate. We take the kofta out of the water, cut it into slices and place it on top of the side dish. For decoration, place hot peppers and a couple of sprigs of cilantro nearby. The dish is served with lavash. Bon appetit!
