ARMENIAN STUFFED LAMB MEAT BALLS (KUFTA)
FOR THE FILLING:
4 pounds yellow onions (brown skin type), chopped
1 pound lean ground lamb
Salt and ground black pepper to taste
1/2 cup butter
1 to 2 cups chopped fresh flat leaf parsley
1 tsp paprika
Fry lamb in small amount of butter until crumbly and brown, but not dry. Remove from pan.
Brown onions in remaining butter. Stir and fry until moisture is gone from the onions.
Add 1 tsp paprika. Place in metal mixing bowl. Add meat mix well and cool refrigerator until very cold.
FOR THE BROTH:
4 quarts water
Salt and paper
cut up Lamb leg bones from leg of lamb
Simmer until flavor is extracted from bones (several hours). Strain broth. Cool in refrigerator. Remove fat from broth.
FOR THE OUTSIDE SHELL:
2 cups bulgur wheat (medium-fine grind)
1 1/2 to 2 cups cold water (or as needed)
2 pounds lean ground lamb
Salt and ground black pepper to taste
Add enough cold water (approx. 1 1/2 to 2 cups) to moisten bulgur wheat and soften mixture. Moisten hands. Mix with the ground lamb until they are well mixed (like a meat loaf). Roll raw lamb meat mixture into balls.
Hollow each ball with the thumb and form 1/4-inch or less walls and about 2 inches across. Stuff with cold cooked meat filling (1/4 cup solidly packed filling in each meatball). Press the raw meat ball closed. Smooth and seal by rolling between palms. Each meatball should have an outer layer of raw lamb mixed with bulgur wheat filled with a center of cooked lamb/onions. Cool in refrigerator several hours before cooking.
WHEN READY TO COOK:
Drop the assembled meatballs carefully into simmering broth and cook gently 5-8 minutes until done. Test. Pink should be gone from outer layer. Serve immediately or freeze and heat in oven.
HINTS:
1. Filling must be ice cold.
2. Form Kufta (meatball) and set in the refrigerator about 1 to 6 hours before cooking to prevent cracking of shell. Cook just before serving.
Makes 20 or more meatballs
Source: Eugene Register Guard newspaper, Apr 29, 1970
FOR THE FILLING:
4 pounds yellow onions (brown skin type), chopped
1 pound lean ground lamb
Salt and ground black pepper to taste
1/2 cup butter
1 to 2 cups chopped fresh flat leaf parsley
1 tsp paprika
Fry lamb in small amount of butter until crumbly and brown, but not dry. Remove from pan.
Brown onions in remaining butter. Stir and fry until moisture is gone from the onions.
Add 1 tsp paprika. Place in metal mixing bowl. Add meat mix well and cool refrigerator until very cold.
FOR THE BROTH:
4 quarts water
Salt and paper
cut up Lamb leg bones from leg of lamb
Simmer until flavor is extracted from bones (several hours). Strain broth. Cool in refrigerator. Remove fat from broth.
FOR THE OUTSIDE SHELL:
2 cups bulgur wheat (medium-fine grind)
1 1/2 to 2 cups cold water (or as needed)
2 pounds lean ground lamb
Salt and ground black pepper to taste
Add enough cold water (approx. 1 1/2 to 2 cups) to moisten bulgur wheat and soften mixture. Moisten hands. Mix with the ground lamb until they are well mixed (like a meat loaf). Roll raw lamb meat mixture into balls.
Hollow each ball with the thumb and form 1/4-inch or less walls and about 2 inches across. Stuff with cold cooked meat filling (1/4 cup solidly packed filling in each meatball). Press the raw meat ball closed. Smooth and seal by rolling between palms. Each meatball should have an outer layer of raw lamb mixed with bulgur wheat filled with a center of cooked lamb/onions. Cool in refrigerator several hours before cooking.
WHEN READY TO COOK:
Drop the assembled meatballs carefully into simmering broth and cook gently 5-8 minutes until done. Test. Pink should be gone from outer layer. Serve immediately or freeze and heat in oven.
HINTS:
1. Filling must be ice cold.
2. Form Kufta (meatball) and set in the refrigerator about 1 to 6 hours before cooking to prevent cracking of shell. Cook just before serving.
Makes 20 or more meatballs
Source: Eugene Register Guard newspaper, Apr 29, 1970
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