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Armenian kyufta cooking method. Kufta is a favorite dish of Asian and Middle Eastern peoples

Armenian kufta (recipe with beef (lamb) in starring 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 kufta recipes!

There is an opinion that for the first time to cook meat delicacy started by the Seljuks - the conquerors of the Byzantine Empire. Even during the Ottoman rule, the Turks added spices to the meat and its main highlight is saffron. Numerous countries, which fell under the military pressure of the "Sublime Port", took over traditional recipe, adapting 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 kyufte.

With the seeming complexity of the recipe, any housewife can cope with the preparation of a meat dish. The main thing is to strictly follow the technology, and Tasty dinner provided!

Classic version

Kyufta in Armenian (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:

  1. Beef (hip part) - 1 kilogram.
  2. Bulb onions - 2 pieces.
  3. Chicken egg - 3 pieces.
  4. Flour / s - 60 grams.
  5. Cognac - 150 grams.

Strict adherence to the recipe for kyufta in Armenian step by step will allow you to create a real cooking masterpiece... To begin with, the beef should be rinsed under running water, passed through a meat grinder along with onions. To achieve a pasty minced meat structure, grind it additionally with a blender.

The next step is to add alcoholic beverage, flour, salt and spices. The greater the species diversity of seasonings, the deeper and richer the taste. An 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 pot with water, heat up to 40-45 degrees. You can easily determine the required degree of heating without a thermometer, just dip your finger into it. The water should be hot, but not uncomfortable. Wet cold water ladle, form a neat ball from minced meat. The optimal diameter is 8-10 centimeters. Dip gently into a saucepan. Cook for 1 hour. A light uniform shade of balls inside and outside is an indicator of the correct observance of the cooking technology.

The last step in the kyufta recipe is felting in melted butter.

The dish goes well with a vegetable side dish, rice or couscous.

Kufta bozbash

A traditional dish of Azerbaijani cuisine, prepared in tens of liters to eat by yourself, feed big family and treat friends. Soup with an amazing taste is not oversaturated with vegetables, it clearly has the taste of young lamb in a spicy combination with chickpeas.

The recipe for kyufta bozbash involves the use of the following ingredients:

  1. Lamb (pulp with a small fat layer) - 700 grams.
  2. Dry chickpeas - 170 grams.
  3. Long grain rice - 50 grams.
  4. Potatoes - 150 grams.
  5. Red onions - 2 pieces.
  6. Dried cherry plum - 100 grams.
  7. Spices: ground cinnamon, saffron, dry mint, ground pepper.

How to cook kyufta bozbash?

Rinse the chickpeas. Cover with water 3 fingers above the beans. Leave on 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, leave for an hour. Then drain the water, squeeze out a little.

Remove the peel from the onion, cut into large cubes. Grind the meat. Pass the two ingredients through the fine nozzle of a meat grinder. Add rice, salt, add spices. Knead the minced meat for 5-7 minutes, periodically beating it against the work surface. Start sculpting meat balls. In size, they should resemble a woman's fist (the word "kyufta" in translation from the Armenian language means a fist).

Peel the potatoes, cut into 4 pieces. Fill a large saucepan with water and bring to a boil. Salt, lay out each kyufta using a slotted spoon. When the broth boils, remove the foam with a slotted spoon and add the potatoes. Simmer for 15-20 minutes.

Pour dry saffron with 50 grams of boiling water, let it brew for 10 minutes. Pour cherry plum into a saucepan, boil for 3 minutes. Pour in saffron, add chickpeas, bring to a boil, remove from heat.

Put the kyufta, chickpeas and potatoes in a deep plate, pour over the broth.

Kufta according to the Turkish recipe

Turkish cuisine is varied, rich in flavor and spicy aroma. Kufta is an everyday dish 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 made from minced chicken. Below is the step by step recipe kyufta.

Main Ingredients:

  1. Ground beef - 700 grams.
  2. Bulb onions - 2 pieces.
  3. Crackers - 50 grams.
  4. Ground paprika - 1 teaspoon.
  5. Chicken egg - 2 pieces.
  6. Tomato - 3 pieces.
  7. Bell pepper- 4 pieces.
  8. Potatoes - 800 grams.
  9. Tomato paste - 70 grams.
  10. Garlic - 3 pieces.
  11. Parsley, cilantro, ground black pepper, salt, olive oil, hot pepper - to taste.

Method of preparing kyufta step by step

Step 1. Remove the husk from the onion, chop finely, fry until golden brown.

Step 2. In a large bowl, combine the minced meat, onion, pasta heat treatment, crackers, a raw egg and chopped greens. Season with salt, sprinkle with paprika. Stir up homogeneous mass... Form the balls.

Step 3. Pour olive oil into a frying pan, heat over high heat. Fry on each side for 2 minutes. A light brown crust should appear.

Step 4. Peel the potatoes, cut into quarters. Pour oil into a thick-bottomed pan, fry the potatoes, add tomato paste... Fry over high heat for 3-4 minutes.

Step 5. Boil water, pour over tomatoes, peel, cut into small cubes.

Step 6. Preheat the oven to 160 degrees. Simmer sweet peppers in a roasting sleeve for 5 minutes. Peel, cut into strips.

Step 7. Place the meatballs, potatoes, peppers and tomatoes in a high-sided stewpan. Pour hot water, but not boiling water, simmer until thick for about 45-50 minutes.

Step 8. 30 minutes before the end of the heat treatment, put chopped hot peppers (remove the grains first) and chopped garlic.

The Turkish kyufta recipe is relatively simple, but will delight you with its rich spicy taste. Having tasted this dish once, each hostess will make it a frequent guest on the everyday and festive table.

Azerbaijani version of the kyufta

Cooking such a dish is a great opportunity to bring a piece of Azerbaijan to your home menu. Thick soup will appeal to adults and children, and his original taste will remain in memory for a long time.

Ingredients:

  1. Beef (fillet) - 500 grams.
  2. Potatoes - 200 grams.
  3. Rice - ½ faceted glass.
  4. Chickpeas - 100 grams.
  5. Dried cherry plum - 7 pieces.
  6. Onions - 2 pieces.
  7. Chopped cilantro - 1 tablespoon.
  8. Chopped dill - 1 tablespoon.
  9. Dried mint - 1 teaspoon.
  10. Turmeric - ½ teaspoon.
  11. A mixture of oriental spices - ½ teaspoon.
  12. Lamb fat - 70 grams.

Recipe

Rinse the chickpeas under running water, soak for 6-8 hours. Remove the veins from the meat, cut into small pieces, mince. Rinse the rice, boil until half cooked. Add spices and cereals to the minced meat.

Soak the peeled cherry plum. Make a solution - add 2 teaspoons of salt to cold water. Moisten hands in liquid, form chopped meat into large meatballs. Put one berry inside each of them.

Pour water into a deep saucepan, bring to a boil. Dip the beef. 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 kyufta recipe is the addition of fat tail fat chopped into cubes. Pour the finished dish into deep bowls, sprinkle with plenty of fresh chopped herbs.

Mistresses on a note

To prevent the kuftas from sticking to each other, potato flour should be added to the minced meat.

Dilution will allow the meatballs to add juiciness ground beef pork in a 1: 1 ratio.

It is safer to fasten meat balls will allow the addition of swollen semolina to the kyufta recipe. For 1 kilogram, 1 teaspoon of the ingredient is enough.

The egg white, whipped into a foam, will add splendor to the dish.

Do not overuse bread and breadcrumbs in the process of preparing minced meat. The latter tend to absorb excess fat, which will negatively affect taste ready-made dish.

Kyufta is a colorful dish that will become an original and hearty addition to the everyday table; it can be cooked in a cauldron over an open fire.

Cooking instructions

2 hours Print

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


  • 2. Wash the lamb and fat tail, dry with a towel and mince together with the onion. Season generously with salt and a little pepper, add washed and soaked rice 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, it is fraught with dislocation of the shoulder. However, if large-scale tasks are not worth it, it is not so bad - according to at least takes up much less space than any electrical one.


  • 3. Wet your hands well warm water and form balls from the minced meat infused in the cold, each should weigh about 200 grams. Cut plum or cherry plum into small pieces. Make a depression in each ball of meat with your finger - and brick a piece of plum in it.


  • 4. Dissolve half a spoonful of turmeric in the broth so that there are no lumps, and pour into a saucepan. Next, put the meatballs in the broth - carefully so that they do not deform. For the first five minutes, do not stir in any way with a spoon, but only move the pan back and forth. Collect the foam and cook for ten to fifteen minutes, covered over low heat. Then toss the potatoes into the broth.


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


  • 6. For ten minutes, marinate in wine vinegar onion. Traditionally, for kyufta-bozbash, seasonal Hovsan onions are used. But shallots are fine too. It resembles him in small size, elongated shape and bitterness. Bitter onions, cherry plums or plums inside the kyufta neutralize the fat content of the dish both at the taste level and at the chemical level.


Cooking this delicious dish will not take much of your time and will not tire you too much, so you will have the opportunity to prepare for the reception.

Kufta is signature dish Armenian cuisine. From the Persian and Turkish Armenians, its recipe passed to the Iranians and Turks. And, as is almost always the case with successful culinary inventions (pilaf, shashlik, dumplings, etc.), kyufta has become truly international: kyufta-bozbash, kyufta-ishli and many, many other varieties appeared.

This recipe introduces you to kufta, prepared in the form of meatballs and served with bean puree.

Composition (based on 2 servings)

To make mashed potatoes, you will need:

  • 2 cans of beans (best of all - Cannellini beans);
  • half a cup of thick Greek yogurt. If it is impossible to buy yogurt in your locality, you can cook it yourself (the recipe is on the Internet) or replace it with thick sour cream;
  • 1 clove of garlic;
  • 1 tbsp. a spoonful of tahini sesame paste (tahina or tahini). Another name is sesame paste, it is a seasoning of a pasty consistency from grated sesame seeds;
  • a quarter to half teaspoon of salt;
  • a quarter teaspoon of ground black pepper.

For the meatball you will need:

  • 500 g minced lamb, beef or pork;
  • 3 cloves of garlic, finely chopped;
  • 1 shallots, finely chopped;
  • 1 teaspoon grated ginger
  • 1 medium-sized egg;
  • 1.5 tbsp. tablespoons of cornstarch;
  • 1 tbsp. a spoonful of olive oil;
  • half a teaspoon of ground allspice;
  • half a teaspoon of ground cinnamon;
  • a quarter teaspoon of ground cumin;
  • a quarter teaspoon of ground coriander;
  • half a teaspoon of salt;
  • 1/8 teaspoon ground black pepper
  • 2 tbsp. tablespoons of water to homogenize the minced meat.

For the final decoration of the dish, you will need:

  • 2 or 3 tbsp. tablespoons of olive oil;
  • 2 tbsp. spoons of pine nuts;
  • 1 clove of garlic, minced
  • 1 bunch fresh mint, finely chopped
  • 1-2 teaspoons of chili peppers (in flakes).

Preparation

Drain the jar of beans (beans) and place the beans, Greek yogurt, garlic, tahini, and cumin in a food processor. You should have a smooth mixture. Season with salt and black pepper to taste. Set aside the puree container for a while.

Wash the food processor bowl and pat dry with a paper towel. Place finely chopped meat or minced meat in it. Add garlic, shallots, ginger, corn starch, olive oil, allspice, cinnamon, cumin, coriander, salt and black pepper.

Grind until all ingredients are evenly mixed, and then at low speeds of the device get a pasty mixture, continuously adding water to it. This will give the minced meat uniformity and juiciness.

Preheat oven to 220 ° C.

Line a baking sheet parchment paper... Scoop 1.5 teaspoons of minced meat into small meatballs and place them a short distance apart on a baking sheet. Bake in the preheated oven until the meatballs are brown and firm.

The meatballs can be fried in a pan, but in the oven their shape is retained better, and in this case it will be possible to cook them in one go.

Once the meatballs are cooked, remove them from the oven. Heat two tablespoons of olive oil over medium heat in a deep skillet with non-stick coating... Place the meatballs on the bottom. Add pine nuts and brown until golden brown (this shouldn't take long).

Then add chopped garlic, fresh mint and chopped chili. Simmer the dish over the fire for a few more seconds and then season with pepper.

Place the pre-mashed potatoes on a large platter and add the pine nut meatballs and pour generously olive oil and garnish with chili peppers.

Serve with hot pita bread.

The earliest mentions of the kyufta recipe were known from cookbooks in Arabic, even during the Ottoman rule from Turkish cuisine... The word "kyufta" comes from the Persian language. kūfta, or کوفتن, means to grind, or meatballs. The recipe was borrowed by many national cuisines... Ottoman books suggested cooking kyufta using mutton, coated with meat egg yolk with saffron.In Armenia, kyufta is made from beef, served with butter and hot pepper tsitsak. IN this recipe we will talk about the Armenian kuft:

Ingredients:

  • Beef 1 kg without fat and tendons
  • Onion 2 pieces
  • Egg 1 pc
  • Flour 2 tbsp. l. flour
  • Cognac 50 gr
  • 3/4 cup milk or water (very cold)
  • Red and black pepper
  • Salt to taste
  • Ghee or butter (for watering)

How to cook

The original needs to beat the meat until a homogeneous mass of weak consistency is obtained, but for modern people, it is easier to pass the meat 5-6 times through a meat grinder or grind it in a processor (preferably in the latter).
Grind the meat in the processor at the highest speed, until a homogeneous, smooth mass, add cold water (milk) during grinding. Transfer the minced meat to a bowl, add cognac, egg, flour, chopped onion, season with salt and pepper, and knead for 20-25 minutes. You should get a doughy, viscous and slightly liquidish light minced meat. (which I didn't seem to succeed :))
Place a pot of water on the stove, add salt and bring to a boil.
Divide the minced meat into 4 parts, form each part with wet hands or with the help of a ladle soaked in water 4 balls and carefully place them in boiling water.
Cook for 25-30 minutes, remembering to skim off the foam.
Serve the kyufta hot, cut into slices and pour over with melted butter.

Armenian kyufta is an excellent traditional meat dish. There are many recipes for kyufta, I cook it according to my own recipe, which has already been tested many times. The most important thing is to cook the minced meat correctly, otherwise you can cook a very dietary one without much effort. meat dish, since the Armenian kyufta is boiled in water, not fried.

For this dish we need the following products: beef, milk, salt, pepper, onion, egg, cognac, ghee.

According to original recipe beef should be cut into thin slices and then beaten for a long time with a kitchen hammer until almost minced. I pass the beef several times through a meat grinder to get a sufficiently fine minced meat.

Cut the onion into small cubes and add to the minced meat.

We drive in a chicken egg.

We pour in cognac, of course, Armenian!

Add milk, you can just add water instead of milk, in the same amount.

Add salt, black pepper and flour.

We punch the minced meat with all the ingredients well in a blender. As a result, we get a rather liquid minced meat, which sticks to our hands.

Pour water into a saucepan with a wide bottom, add salt and let the water boil. As soon as the water boils, we reduce the heat to low and only then put the kyufta in a saucepan. We divide the resulting amount of minced meat into four to six parts and roll a ball from each part. Using a ladle, we send the kyufta one by one into the water and cook for 20-25 minutes.

We take the finished Armenian kyufta out of the water, cut into slices, pour with melted butter and serve with rice or vegetables.

Despite the fact that boiled kyufta looks dim, the taste will pleasantly surprise you!

Bon Appetit!