Kofte

Ingredients

• Tomatoes 1 piece
• Lean Beef 5 oz
• Armenian Lavash 1 piece
• Eel 1 head
• Suluguni Cheese 1 piece
• Corn Salad 2 stalks
• Mild Chili Spice 1 piece
• Black Cumin (Cumin) to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

For the filling, Meat Point uses only halal beef, and they grind the meat themselves — the fat needs to be trimmed from the fillet, and the sinews must be carefully removed. Then, pass the meat through a meat grinder and mix it with lamb tail fat, salt, cumin, and other spices to taste. From the mixture, form small patties and grill them for about four minutes.

Step 2

Tomatoes — either Baku or Uzbek — should be sliced into thick rounds, while the white leaf lettuce should be cut into half-moons, and the chili pepper chopped. You can skip the onion and pepper if you prefer, or add more according to your taste. The lettuce leaves should be cut into wide strips.

Step 3

The sulguni flatbreads should be slightly grilled to make the cheese softer. Whether to use salty or unsalted is a personal choice. The lavash also needs to be slightly toasted, and then trimmed at the edges to create a neat rectangle.

Step 4

Fold the lavash in half and layer the salad, three meat patties, chili pepper, tomatoes, onion, and cheese on top. Then, roll it up, tuck the bottom in, and wrap it tightly in paper to keep it from falling apart in your hands.

Step 5

To save time, you can chop the vegetables first and then fry the patties — they should be hot so that the cheese stays slightly melted.