Armenian Style Kufta With Potatoes And Tomatoes Food

ARMENIAN KUFTA

Steps:

• For the outside shell, mix 1-1/2 lbs. ground lamb, bulghur, onion, salt, pepper and parsley together with 1 cup of water. Knead until it becomes cohesive and dough like.
• Set aside and brown 1 lb lamb with large chopped onion until meat is cooked. Add parsley, salt and pepper and cool.
• In the meantime, roll outside shell mixture into balls the size of a small egg. Use a bowl of ice water to keep mixture from sticking to your hands. Shape into cups by inserting your thumb into ball and rotating in your opposite hand until you form a thin shell. Keep wetting your hands in the ice water to keep shell from cracking.
• Fill shell with cooked meat mixture, about 1 tablespoon, close shell, wetting hands with ice water, and seal opening.
• Set aside on a sheet pan, continue to roll balls. Place tray in refrigerator to chill.
• Boil 2 quarts of broth, add pasta and vegetables. Add meatballs and cook them 10 minutes or until they rise to the top.
• Sometimes served with yogurt on the side.

ARMENIAN STYLE KUFTA WITH POTATOES AND TOMATOES RECIPE

Steps:

• Turn on the broiler. Soak the bread in milk until all milk is absorbed, then mash it into a paste
• Process the parsley in a food processor and add to a large bowl with ground lamb and set aside.
• Process onion and garlic until very finely chopped. Add to bowl with bread and lamb mixture.
• Add the salt, cumin, sumac, cayenne pepper, allspice, pepper and mace and mix gently until the ingredients are well-combined.
• Put the mixture into a casserole dish and place under the broiler until browned, about 15 minutes.
• Remove from oven and reduce heat to 375 F.
• Slice the potato and tomato into pieces about 1/4-inch thick and add to the meat mixture, first a layer of potatoes and then of tomatoes.
• Cover the casserole with aluminum foil or a lid and cook on the middle rack of the oven for 40 minutes.

SHEET PAN KOFTA AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray.
• Grate 1 of the onions into a large bowl. Add the ground meat, turmeric, sumac, 1 teaspoon salt and 1/2 teaspoon pepper. Mix well using your hands or a spoon. Add the cilantro and mix again to combine.
• Wet your hands with some water (to avoid the mixture sticking to your hands), divide the mixture into 8 pieces and form each one into an oval patty. Place the patties on the prepared baking sheet.
• Cut the tomatoes into quarters and cut the remaining onion into large chunks. Place both on the baking sheet between the koftas. Season with salt and pepper. Bake until the koftas are fully cooked and the vegetables have softened, about 20 minutes. Turn the oven to broil and broil until the vegetables are slightly charred in spots and the kofta are browned, 2 to 3 minutes.

ARMENIAN POTATOES

Steps:

• Wash and peel potatoes, cut potatoes and onions in chunks.
• In a large bowl mix together the oil, tomato paste, water, salt, paprika, combine with potatoes.
• Add onions, pepper to taste, parsley and toss to mix.
• Bake in a covered dish in a preheated 325 degree oven for about 45 minutes or until potatoes are soft.