Armenian beef kyufta
1 serving
60 minutes
Armenian kufta made from beef is a traditional dish of Armenian cuisine, known for its extraordinary tenderness and harmonious flavor. Its roots go back centuries when culinary masters sought to create the perfect way to process meat. The main secret of kufta is the careful pounding of beef to uniformity, making the meat airy and literally melt in your mouth. Kufta is seasoned with spices, onions, and a splash of Armenian brandy that adds noble notes. The meatballs are cooked in salted water and garnished with herbs and butter before serving, creating an appetizing appearance. Kufta is traditionally served with sides like pilaf or potatoes, complementing its rich taste. This dish is a true embodiment of Armenian hospitality and mastery in handling meat.
1
Cut the meat into slices and beat it until a uniform consistency is achieved. The traditional method of preparing kufta involves a stone table and a wooden mallet. The meat is beaten from the sinews to impeccable quality. The main criterion is the expression 'no work for the teeth.'
2
Whisk eggs, spices, salt, milk, and flour together. Add the mixture and finely chopped onion to the minced meat and knead very thoroughly while lightly whisking. The onion can be added not raw but slightly sautéed. Roll into balls. For this portion, you can add about 10 grams of good Armenian brandy to enhance the dish; its flavor will be felt in the kufta, adding sophistication and spicy notes. However, pepper and salt should be added moderately; unlike most Armenian dishes, kufta is a delicate and subtly flavored dish.
- Chicken egg: 1 piece
- Salt: to taste
- Milk: 50 ml
- Wheat flour: 10 g
- Onion: 20 g
- Ground black pepper: to taste
- Beef: 300 g
- Green: 10 g
- Melted butter: 10 g
3
Drop the meatballs into cold salted water, bring to a boil, and cook for 35 minutes, then carefully remove with a slotted spoon.
- Salt: to taste
4
Before serving, the meatballs are drizzled with oil and sprinkled with herbs. The plate with meatballs should be rich and pleasing to the eye: lettuce leaves, tomatoes, plenty of herbs. As a side dish, pilaf, spelt, homemade noodles, potatoes, or baked vegetables can be served.
- Melted butter: 10 g
- Green: 10 g