Kufta: recipe. Armenian, Azerbaijani kufta: how to cook

Publication in the group: Oriental cuisine

Ishli kufta is a national Armenian dish, the main component of which is minced meat. The recipe for this treat is quite ancient, and its original source is difficult to trace. In the East, people traditionally prepared food from young veal, then recipes from various types of meat gradually appeared. The dish is a double cutlet, since the filling and dough need to be cooked with the addition of a large amount of meat. In the old days, minced meat for the dish was cooked on large stones by breaking pieces of meat with wooden hammers until a uniform texture was achieved. It is this kind of minced meat that is the main condition for proper kufta.

The calorie content of a 100 g dish is 284 kcal.

Nutritional energy values ​​are shown in the table below:

Classic recipe

It will take some time to prepare a dish from the heart of the Caucasus, but it is worth it.

They went for kyufta in Armenian. The recipe is classic.

Since its taste usually captivates guests the first time.

Composition of ingredients

To create a meat dish you will need a considerable list of ingredients.

Namely, for the shell of the dish:

• 0.6 kg lean minced meat;
• 200 g bulgur cereal;
• 1 egg;
• 1 tsp. paprika;
• 5 g ground black pepper;
• salt.

The filling consists of the following products:

• 0.5 kg of minced fatty beef;
• 140 g walnuts;
• 280 g onions;
• 70 ml sunflower oil;
• 1 lemon;
• greenery;
• ground pepper.

Step-by-step cooking process

1. First, you need to thoroughly rinse the cereal with water and pour boiled water over it. Leave the pan with bulgur to swell. After 30-60 minutes. The liquid from the semi-finished porridge should be drained, the cereal should be placed in a blender bowl and blended.
2. It’s time to combine the ground porridge with an egg, minced meat and spices to taste. Then the mass must be kneaded until a homogeneous consistency is obtained and left in the refrigerator for the time required to prepare the filling.
3. Next, you need to fry the walnut halves in a dry frying pan and grind them in a blender or using a rolling pin.
4. The onion must be peeled and cut into small cubes. The chopped vegetable should be poured into a frying pan with oil and sautéed until it becomes translucent with a soft structure. It's time to add minced meat to the onion and lightly fry the ingredients together.

5. The greens need to be washed and finely chopped with a knife.
6. Chopped herbs and nuts should be mixed into the finished minced meat, and pepper should also be added at that stage. There is no need to salt the filling. It should be left until it cools completely.
7. To form the products, you need to prepare water with the addition of lemon juice in a separate bowl. The liquid will be needed to wet your hands.
8. Then, using a tablespoon, you need to take a small portion of the cereal-based mass and make a flat cake in your hands up to 5 mm thick.
9. Place a portion of the filling in the center of the cake and seal it along the edges, creating a lemon shape.
10. After each formed cutlet, you need to wet your hands so that the dough and minced meat do not stick.
11. The prepared pieces must be left in the refrigerator for 30-45 minutes so that their shape is fixed.
12. At this time, you can pour water into the pan and put it on the stove to boil. You need to place the lemon-shaped blanks into the boiling liquid and cook them for 10-12 minutes.
13. Then you need to leave them in a plate to drain excess liquid.

What can I add?

To improve the viscosity of the top layer, you need to add a small amount of flour to the mass. The dough will be tight and sticky. It is possible to deep fry the cutlets with oil instead of boiling them in water.

How to serve a dish

The dish is appropriately served with a side dish of fresh tomatoes, cucumbers, herbs, and lemon slices. Ishli kufta goes well with a sauce based on feijoa fruit pulp.

With couscous

Ishli kufta in Armenian style, the recipe of which includes couscous, can be prepared in a short time, and the result of the dish will delight household members and guests with its taste.

Composition of ingredients

To prepare this dish you need to stock up on the following ingredients:

• 2 kg beef;
• 0.5 kg couscous;
• 3 onions;
• 1 egg;
• butter;
• salt;
• ground red and black pepper;
• lemon.

Step-by-step cooking process

1. First, you need to grind the lean meat 2-3 times using a meat grinder with a fine mesh, then knead it well.

2. It’s time to add cereal to the meat component and the mixture must be passed through the meat grinder again.
3. Mix the egg and spices into the previously prepared minced meat, distributing all the elements evenly among themselves.
4. The fatty part of the beef should be used to make the filling. To do this, you need to make minced meat and fry it in a frying pan with a small amount of butter.
5. Next, you need to peel and chop the onion with a knife, then fry it in a frying pan with oil. It's time to add salt and pepper to the onions.
6. Seasoned fried onions should be combined with chopped fatty meat. Then the mixture must be passed through a meat grinder. The minced meat should be fatty and juicy.
7. Then you need to make small balls from the first low-fat minced meat with your hands and make indentations in them using your finger. The second fatty minced meat should be placed in these holes.
8. The kufta should be given the shape of an egg, sealing all the walls so that the juicy filling remains inside, and the shell is a layer of lean minced meat with cereal. It is recommended to make the walls of the blanks equally thin on all sides.
9. The balls should be left in the freezer for 2-3 hours, then boiled for 8-12 minutes. in water without adding salt.

What can I add?

Couscous can be replaced with wheat or bulgur.

How to serve a dish

The finished dish should be served on a beautiful flat dish with lemon slices, which serve as decoration and add pleasant sour notes. Ishli kufta goes well with fresh or baked vegetables, multi-component salads and herbs.

Kufta

It can be said for sure that not a single oriental holiday is complete without the presence of the meat dish kufta on the table - the pride of Armenian cuisine. There are so many varieties of it that we have to admit that this dish is not just tasty, but very tasty!

We offer not just one kofta recipe for preparation, but several at once, so that you can easily cope with them and appreciate the taste of this dish.

Armenian kyufta

Prepared from the freshest lean meat, steamed veal or beef. In the old days, minced meat was made on large stones, breaking pieces of meat with wooden hammers to a homogeneous paste.

It is this type of minced meat that is the main condition for proper kyufta. It has a delicate, pleasant taste and resembles a meat soufflé.

The traditional Armenian kyufta is certainly present on the table of any Armenian wedding.

We will need:

• lean beef – 700 g;
• onion - 1 pc.;
• milk or water – 100 ml;
• cognac or vodka – 50 ml;
• ghee - 50 g;
• salt, ground pepper;
• green cilantro.

Preparation:

1. To obtain the minced meat of the required consistency, we use a food processor or blender. Using a technique, beat the finely chopped meat until it becomes a soft paste.
2. Salt and pepper the meat a little, mix well.
3. Add milk or water and mix. Then pour in cognac (or vodka) and mix well again.
4. Finely chop the onion and add to the prepared minced meat. Beat thoroughly with your hands, trying to bring it smooth and remove any air voids. We beat the mass so that it turns out viscous and viscous.
5. Using a bowl, after dipping it in cold water, we form large meat balls.
   From our amount of meat we will get four koftas, weighing about 230 g each.
6. In a large saucepan, bring water to a boil and carefully lower round portions of minced meat directly from the bowl into it, cook for about 30 minutes.
7. Remove the finished balls with a slotted spoon onto a plate, cut into round layers, be sure to pour melted butter over them and sprinkle with cilantro.
   This dish is usually served with pickled cucumbers and various types of pilaf.

Required components:

• minced meat for kofta – 500 g;
• lamb broth on the bone – 3-4 l;
• chickpeas – 300 g;
• rice - 100 g;
• onions – 2 pcs.;
• cherry plum – 100 g;
• saffron;
• mint - a small bunch;
• salt, ground black pepper.

Minced meat for shell:

• beef – 500 g;
• bulgur – 1 cup;
• egg – 1 pc.;
• salt, ground red pepper-paprika.

Grind the lean beef in a processor until it becomes a plastic, homogeneous mass.

Add bulgur grains, previously soaked in warm water and soaked for 30 minutes, salt, ground sweet red pepper (paprika), and beat in the egg. Thoroughly knead the mixture until it becomes viscous and plastic.

Minced meat for filling:

• fatty beef or lamb – 600 g;
• onions - 2 pcs.;
• crushed walnuts – 1/2 cup;
• butter;
• salt, ground black pepper;
• lemon.

We pass fatty beef through a meat grinder. Sauté the chopped onion in butter and add the meat. Fry the minced meat well, you can add a little water for juiciness. At the end, add salt, pepper, and crushed walnuts.

The filling should be fatty and juicy.

With wheat flour

Ishli kyufta in Armenian style, the recipe of which can be changed depending on taste preferences, is present at every wedding or other holiday of the Armenian people.

Composition of ingredients

To make a savory dish, you need to prepare the ingredients in the following quantities:

• 0.25 kg bulgur;
• 5 g ground paprika;
• 0.5 kg minced lamb;
• 1 egg;
• 3 onions;
• 15 g tomato paste;
• 150 g wheat flour;
• ground chili pepper;
• 0.2 l of water;
• ground black pepper;
• salt to taste.

Step-by-step cooking process

1. First, wash the cereal and place it in a deep bowl. The bulgur needs to be seasoned with salt and paprika, then pour boiling water into the bowl. After mixing all the ingredients, cover the bowl tightly with a lid or cover with cling film. In this state, they should be left to infuse for 10-15 minutes.
2. Next, it’s time to peel the onion and cut it into small cubes, place it in a large frying pan with some oil. When the vegetable becomes soft, you need to add minced meat and cook under a closed lid for 5-7 minutes.

3. At this stage, you need to add salt, 2 types of pepper and tomato paste to the minced meat with onions. All ingredients should be mixed and simmered for another 7-8 minutes.
4. It’s time to remove the coating from the bowl of bulgur, add the tomato and egg and mix thoroughly. You also need to add sifted flour in small portions in sequence with water, so that you end up with a sticky dough of uniform consistency.
5. After placing a container of warm water on the work surface to wet your hands, you need to take a small amount of dough and roll it to form a ball. You need to make a hole in it with your finger and place the filling there. Then it’s time to pinch all the ends of the dough, giving the product a pie shape. At the same time, you need to remember that before your fingers come into contact with the dough, they must be constantly moistened with warm water so that the mass does not stick.
6. When all the pieces are laid out on a tray, they need to be cooked for 5 minutes, throwing several pieces into boiling water.
7. The finished products must be removed from boiling water with a slotted spoon and placed on a flat dish.

What can I add?

Instead of boiling, you can use deep frying with a lot of oil. This way the dish turns out with more pronounced rich spicy notes. It is also possible to replace lamb with beef or other type of meat to taste.

How to serve a dish

The dish should be served hot on a large platter with herbs. The treat goes well with fresh vegetables and multi-ingredient salads.

Kufta is a favorite dish of Asian and Middle Eastern peoples.

Kufta is a traditional dish from countries located in the Middle East and South Asia. It gained particular popularity in Turkey, Azerbaijan and Armenia. There are many regional differences in the preparation of this dish, but it is made mainly from lamb or beef.

The calorie content of the dish is low - about 90 kcal per 100 g, so you can eat it without fear of gaining weight. Let's take a look at the photo on how to prepare kufta in your own kitchen step by step in several versions.

Kufta-bozbash

Kufta-bozbash is an incredibly tasty thick soup with large stuffed beef or lamb meatballs. It is based on minced meat, minced or chopped, various herbs and chickpeas.

Product composition:

• Potatoes – 2 tubers;
• Onions for minced meat and for frying - one piece each;
• Minced lamb - half a kilo;
• Turmeric – one small spoon;
• Chickpeas - half a glass;
• Dried basil – 2 large spoons;
• Salt, dried mint, dried dill - to taste;
• Cherry plum (prunes, dried apricots) – 4 pieces;
• Rice – 50 g;
• Chili pepper (ground) - a quarter of a small spoon.

Cooking diagram:

1. First of all, soak the chickpeas in water for at least 3 hours;
2. Next, place the peas in a saucepan with water, add salt to taste and cook for about half an hour;
3. Place the prepared minced meat in a bowl (mix beef and lamb fat). Add chili pepper (hot), finely chopped onion, salt, dried basil and rice. But you can skip the rice and add boiled and chopped chickpeas instead;
4. Let's form large meatballs from the minced meat, which should be the size of a fist. Place dried fruits in the center of each piece: prunes, cherry plum (best), dried apricots;
5. Add potatoes, cut into large quarters, and meat preparations into the prepared chickpea broth;
6. Kufta soup is made with frying. Fry finely chopped onion in vegetable oil and add turmeric. But saffron goes best with this dish;
7. We will add the roast to the soup, but we will not mix it so that the integrity of the meat component is not compromised. Cook the soup over low heat for about 15-20 minutes until the potatoes are ready;
8. When the Azerbaijani-style kufta is ready, add dried basil, mint and dill.

The recipe for kufta is different in each region and each family can prepare this dish in its own way.

Armenian kyufta recipe

Armenian kyufta is a traditional and favorite dish of Armenia and is the pride of the national cuisine. It can be tasty and quickly prepared at home.

Ingredients:

• One egg;
• Cognac – 50 g;
• Beef (pulp, lean and without tendons) – kilogram;
• Flour - two large spoons;
• Onions - two heads;
• Ground black and red pepper - to taste;
• Butter and salt - to taste;
• Milk or cold water – 3/4 cup.

Cooking instructions:

1. At the beginning of the process, grind the beef to a mushy state. To do this, grind the pulp 5-6 times using a meat grinder or grind it in a food processor. At the same time, add water or milk to the minced meat. When it becomes homogeneous, transfer it to a container and add flour, cognac, egg, chopped onion, pepper and salt;
2. You need to knead everything thoroughly for 20 minutes;
3. Pour water into a saucepan, put it on the flame, add salt. We divide the prepared composition into four equal parts, each part is divided into four more parts. Wet our hands with water and form minced meat into balls. Carefully place the cooked meat products into boiling water;
4. Cook for about 30 minutes and remove the resulting foam;
5. After this, remove the balls from the water and cut them.

The dish is served hot and topped with melted butter.

Kufta in Turkish

Turkish kofta is prepared in the form of meatballs and served with bean or bean puree. This tasty dish is not too tedious to prepare and it does not take much time.

Ingredients for puree:

• Garlic – clove;
• Thick Greek yogurt - 1/2 cup. You can prepare it yourself or replace it with thick sour cream;
• Beans - two cans;
• Ground cumin and ground black pepper - 1/4 teaspoon each;
• Sesame tahini paste - one large spoon;
• 1/4 to 1/2 small spoon of salt.

Ingredients for meatballs:

• The egg is small;
• Shallot – finely chopped;
• Minced beef, lamb or pork - half a kilo;
• Corn starch - 1.5 large spoons;
• Grated ginger - a teaspoon;
• Garlic – three finely chopped cloves;
• Olive oil - large spoon;
• Salt, ground cinnamon, ground allspice - 1/2 teaspoon each;
• Ground coriander and ground cumin - 1/4 teaspoon each;
• For minced meat homogeneity - two tablespoons of water;
• Ground black pepper - 1/8 small spoon.

To finalize the dish, you will need:

• Chopped garlic clove;
• Olive oil – 2-3 tablespoons;
• A bunch of fresh mint, finely chopped;
• Pine nuts - two tablespoons;
• Chili pepper (flakes) – 1-2 teaspoons.

Step-by-step preparation:

1. Drain the jar of beans, place the beans, garlic, cumin, Greek yogurt and tahini in a food processor and process until smooth. Season with black pepper and salt to taste. Place the dishes with the mixture aside for a while;
2. Wash the bowl of the food processor and dry it with a paper towel, place the minced meat in it. Add shallots, olive oil, garlic, cornstarch, cumin, cinnamon, ginger, allspice, coriander, black pepper and salt;
3. Grind until all ingredients are homogeneously mixed, and then at low speeds of the combine we obtain a paste-like mass, constantly adding water to it. This gives the minced meat juiciness and uniformity;
4. Preheat the oven to 220 degrees;
5. Cover the baking sheet with parchment. Take 1.5 small spoons of minced meat, form small meatballs, place them on a baking sheet at an average distance from each other;
6. Bake in a preheated oven until the meatballs are brown and have a firm consistency;
7. We take them out of the oven. Heat two large tablespoons of olive oil in a large non-stick frying pan over medium heat and place our dish in it;
8. Add pine nuts and toast them until golden;
9. Then add fresh mint, chopped garlic and chopped chili pepper;
10. The dish should simmer for a few more seconds on the fire, then season it with pepper;
11. Place the puree in a large bowl and add meatballs with pine nuts to it, pour olive oil over it and garnish with chili pepper (shavings).

The unique original dish is ready. You can put it on the table and start trying.

Turkish kufta soup

This Turkish soup is prepared with a large variety of spices and turns out incredibly tasty and aromatic.

You will need:

• Peas - 3 tablespoons;
• 3 potatoes;
• Lamb brisket - kilogram;
• 2 onions;
• Butter – 50 g;
• One apple;
• Pomegranate juice – 70 ml;
• Dried apricots or prunes – 10 pcs;
• Tomato paste – 2 large spoons;
• Greens, salt, red peppercorns and black pepper - to taste.

How to cook kofta:

1. We wash the brisket and cut it into several pieces;
2. Place the lamb in a saucepan with cold water and boil until it boils, skimming off the foam. Reduce the flame to medium level, add the peas and continue cooking for another hour and a half;
3. Place the meat pieces in a colander, strain the broth and place on low heat;
4. We cut the meat into even smaller pieces, add them to the pan with chickpeas, add 25 g of butter and fry everything together, then take out the lamb, put it in the broth and boil for half an hour;
5. Fry the onion in a frying pan with the remaining (25 g) butter, add peppercorns and tomato paste. Fry the ingredients for 3-5 minutes, then transfer them to the broth;
6. Cut the washed and peeled potatoes into cubes and add them to the soup;
7. Cut the apple and dried apricots into small slices and add to the rest of the ingredients;
8. Add chopped herbs, salt and pepper the dish;
9. Pour the pomegranate juice into the saucepan and simmer the food for another 10 minutes.

At this point the soup is ready. We serve it to the table and treat the household.

With Chiken

Ishli kyofta in Armenian, the recipe for which was born in ancient times, can be made with such a main component as chicken meat.

Composition of ingredients

To create the dish you will need the following components:

• 500 g chicken fillet;
• 200 g bulgur;
• 4 onions;
• 1 egg;
• 450 g fatty part of meat;
• walnuts;
• salt;
• ground black pepper.

Step-by-step cooking process

1. First you need to peel the onions, pass 3 of them through a meat grinder along with the fillet. This minced meat should be fried in a frying pan with a little oil, adding salt and pepper. Then add the chopped nuts into the mixture and leave to cool.

2. Bulgur steeped in boiling water should be mixed with minced fatty meat and 1 onion. Then it’s time to add an egg, as well as salt and pepper, to the mass as a fastening element.
3. In your hand you need to knead a small part of the mass with cereal into a flat cake, place the filling with nuts in it and seal the edges, giving the product a lemon shape.
4. Kofta is usually deep-fried or boiled in water, but it can also be steamed.

What can I add?

In this recipe, you can replace bulgur with wheat flour or another type of cereal.

You can also use any type of meat depending on your taste preferences.

How to serve a dish

Ishli kofta should be served hot on a platter with lemon slices and herbs.

Beef kufta, deep fried

Ingredients

• 500 g ground beef
• 2 potatoes
• 1 onion
• 1 bundle parsley
• 1 egg
• 300 g breadcrumbs
• salt to taste
• pepper to taste
• vegetable oil for deep frying

Preparation

1. Finely chop the onion and parsley. Grate the potatoes. Beat the egg with salt and pepper. Mix the prepared ingredients with the minced meat.
2. From the resulting mass, form kuftas - balls the size of a small lemon. Roll in breadcrumbs and deep-fry until golden brown.
3. Place the finished kofta on paper towels to remove excess fat. Serve the dish with fresh vegetables and herbs.

With nuts

Ishli kufta in Armenian, the recipe of which involves making a so-called cutlet with a surprise, is a two-layer lemon-shaped meat product.

Composition of ingredients

To create the top layer you will need the following products:

• 0.5 kg minced beef;
• 200 g bulgur;
• 1 egg;
• 5 g paprika;
• 5 g salt;
• ground black pepper.

To make the filling, you need the following components:

• minced meat – 0.5 kg;
• walnuts – 200 g;
• onions – 3 pcs.;
• vegetable oil – 25 ml;
• salt and ground black pepper.

Step-by-step cooking process

1. At the first stage, you need to boil water and pour it over the cereal. Leave to swell for 10 minutes.
2. Using a sieve, you need to strain the bulgur; it is currently reaching a semi-ready state. It is recommended to pass the steamed cereal through a meat grinder or grind it in another way.
3. In a deep bowl, it’s time to combine the lean meat minced through a meat grinder with steamed bulgur, egg, salt, black pepper and paprika.
4. The prepared mass must be kneaded until a homogeneous consistency is obtained, which is slightly sticky and elastic. This meat dough should be left in the refrigerator for the time it takes to create the filling.
5. To make the filling, you need to fry the nuts in a frying pan without oil until golden brown, then chop them with a knife or rolling pin. It is recommended to make the crumbs not too fine, so that individual pieces remain.

6. The onion must be peeled and chopped into small cubes.
7. It’s time to put a frying pan with oil on the stove, in which you need to fry the onions and fatty minced beef, kneading it to avoid the formation of lumps.
8. Add nuts and spices to the fried meat. The filling should be left to cool completely.
9. To form the products, you need to place 1 spoon of minced meat with cereal in your hand and knead it into a flat cake up to 5 mm thick. It is recommended to avoid the formation of holes and thickenings so that the layer is uniform.
10. You need to wrap a small lump of filling with nuts in the middle of each flatbread. The cutlets need to be shaped like a lemon, carefully pinching the edges.
11. The blanks should be placed in the refrigerator for 30-40 minutes.
12. Pour water into a large saucepan and boil it. Meat products should be cooked in boiling liquid for 5-7 minutes, since the inner layer is already ready, and the outer layer has enough time for cooking. You need to cook them in batches of 3-4 at a time.
13. Then you need to put a frying pan with vegetable oil on the fire and fry the cutlets until golden brown on all sides.

What can I add?

In this recipe, you can add various spices to taste, a mixture of ground peppers or dry herbs.

How to serve a dish

The dish is recommended to be served hot with lettuce and lemon rings on a platter. The ishli kofta, already laid out on a plate, should be sprinkled with lemon juice. For beauty and piquancy, you can sprinkle the treat with pomegranate seeds.

Iranian kufta: preparing nanaw dagh sauce

The secret of the dish is its refreshing gravy. Place a spoonful of oil and the same amount of dried mint into the pan. You need to let the dish soak in its smell. Now add the remaining onions and raisins from stuffing the kofta. Cover with a lid and simmer over low heat for half an hour. Then pour a third of a glass of lime or lemon juice into the pan and cook for about ten minutes. Next, the Iranian kofta recipe invites us to fish out meatballs for the dish. If the sauce remaining in the pan is too thin, bring it to the desired thickness using chickpea flour. Pour it over the meatballs and serve.

Mix of beef and pork

According to the Armenian ishli kyufta recipe, you can add more than one type of meat.

Composition of ingredients

To prepare the dish you need to use the following components:

• 900 g beef;
• 350 g pork;
• 230 g walnuts;
• 0.5 kg ghee;
• 0.4 kg bulgur;
• 2 onions;
• 10 g kyufta;
• salt and ground black pepper to taste.

Step-by-step cooking process

1. At the first stage you need to prepare the filling mass. To do this, you should pass the pork through a meat grinder. Then fry the minced meat in a frying pan with plenty of melted butter.
2. It's time to add chopped walnuts, salt and pepper to the filling.
3. Beef must be minced twice with dry bulgur. It is worth adding a little ready-made kofta minced meat to it.
4. You need to form balls from the beef mixture, make a hole in each and fill with filling. Then you need to pinch the edges and form the products in the form of lemons.

5. The blanks need to be placed in the freezer and stored as long as needed.
6. Ishli needs to be boiled in salted water for 15-20 minutes.

What can I add?

Bulgur in this recipe can be replaced with wheat flour or another type of cereal if bulgur is not available in the kitchen. You can also use other types of meat and oil.

How to serve a dish

A ready-made hot dish with lemon is usually served along with wine and other alcoholic beverages. It would be appropriate to place the kofta on a dish, having previously cut it into slices. It is also worth decorating the treat with herbs and pouring melted butter over it.

Recommendations for preparing the dish:

• It is recommended to use only fresh meat, not after freezing;
• to obtain a viscous porridge-like mixture, you need to grind the meat using a meat grinder at least 2-3 times;
• experienced chefs advise kneading the minced meat by hand for 20 minutes;
• To obtain a soft and airy consistency, you need to add a small amount of milk to the minced meat;
• for piquancy and delicate structure, add a little cognac to the minced meat;
• when forming balls, you need to transfer them several times from one hand to another to improve the shape and consistency;
• Dip the workpieces into boiling water and remove the finished products from it using a slotted spoon so as not to damage their shape.

If you adhere to the basic rules for preparing koftas, the consistency of the dish should be like a soufflé. This Armenian treat is popular not only in the Middle East, but also in every country with true gourmets and connoisseurs of original meat dishes. The traditional recipe can be changed depending on taste preferences and please your guests and household members.

Kufta: 6 great recipes for family dinners

• Articles
• Kufta recipes

Kufta is a popular meat dish in the Middle East and South Asia.

It is made from minced meat into balls or oblong flat cakes, which are then boiled in broth, baked or fried .

There are many recipes for kofta (in Turkey alone there are almost 300), this is explained by its centuries-old history and regional differences.

“With Taste” will tell you about several cooking methods. Traditionally, the main ingredient is lamb or beef . But you can experiment using any other meat. Take note and add recipes to your collection of minced meat dishes.

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