Armenian Beef Kufta
Main Dishes • Armenian
Description
Kufta can be considered a dietary dish because it is boiled rather than fried. It is also mild, tender, and easily digestible. However, kufta can also be prepared differently by frying pieces of the minced meat.
Ingredients
- Beef 10 oz
- Onion 0 oz
- Clarified Butter 0 oz
- Milk 0 fl oz
- Herbs 0 oz
- Wheat Flour 0 oz
- Ground Black Pepper to taste
- Salt to taste
- Chicken Egg 1 piece
Step-by-Step Guide
Step 1
Cut the meat into slices and pound it until a uniform consistency is achieved. The traditional method of preparing kufta involves a stone table and a wooden mallet. The meat is pounded until it reaches impeccable quality, with the main criterion being the expression 'no work for the teeth.'
Step 2
Whisk the eggs, spices, salt, milk, and flour together. Add the mixture and finely chopped onion to the minced meat, mixing very thoroughly while lightly beating. The onion can be added not raw, but slightly sautéed. Roll into balls. For this portion, you can add about 10 g of good Armenian brandy, which will enhance the dish and its flavor will be felt in the kufta, adding sophistication and a hint of spiciness. However, pepper and salt should be added moderately; unlike most Armenian dishes, kufta is a delicate and subtly flavored dish.
Step 3
Drop the kufta balls into cold salted water, bring to a boil, and cook for 35 minutes, carefully removing them with a slotted spoon.
Step 4
Before serving, drizzle the kufta with oil and sprinkle with herbs. The plate with kufta should be rich and pleasing to the eye: lettuce leaves, tomatoes, and plenty of herbs. You can serve pilaf, spelt, homemade noodles, potatoes, or roasted vegetables as a side dish.
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