By the way, in Armenian cuisine there are several recipes for kyufta - "kari kyufta", "kyavari kyufta", "etchmiadzni kyufta".
Previously, “Ishly Kufta” was often prepared by Turkish Armenians - those Armenians who moved to Armenia from Turkey. Ishli-kufta is very popular in Armenia and almost no festive table is complete without this national dish.
The outer part went, this is fresh tender minced beef with blgur, which is cooked in salted water during cooking.
The stuffing "went kufta" is fried minced meat, as in Armenian pancakes, with spices and Greek nuts.
Ishli looks very nice when cut in half. Served went to the table with lemon necessarily.
If you are going to cook this recipe for the first time, take the ingredients in small quantities, as the black mass cannot be left for later. Blgur becomes unusable and swells a lot.
It is important that during cooking the kuft does not fall apart, that the walls of the outer cutlet are thin and it is filled to the brim with the filling.
Pass fresh beef and peeled onions (1-2 pcs.) Twice or thrice through a fine grid of a meat grinder and mix thoroughly.
We proceed to the preparation of the upper layer of the “came-kuvts”.
We take less than half the ground beef (we will use the rest for the filling) and add boiled warm water. The amount of water should be so that the forcemeat turns into a sticky dough similar to plasticine.
There we add an egg, a little flour, red and black pepper and if you need some more warm water so that the mince does not lose its sticky texture.
Soak the blgur in warm water. Often, housewives boil a bit of blgur. However, in the classic culinary recipe Ishli Kufty, the blgur is simply soaked in warm water. Soaking time from 30 minutes to one hour.
Stir the swollen blgur with a little vegetable oil.
Mix the blgur with sticky minced meat and leave for 10-15 minutes.
While the forcemeat of the upper layer is “resting”, we proceed to prepare the filling for “went kufta”.
Take the remaining ground beef and fry with chopped onions, as in the preparation of the filling of Armenian pancakes. Add chopped walnuts and greens to the skillet with minced meat. No salt needed.
Put the cooked stuffing in the refrigerator. Stuffing with cold meat and going to the kuft are more convenient.
For the filling went prepare a bowl of warm lemon water. Place pots of minced meat next to lemon water.
Soak your hands in lemon water, take a serving of minced meat with blgur for the top layer, and form a ball.
From a meat ball, in a palm with your fingers sculpt a cup. In this bowl of minced meat, generously put the filling.
Close the edges of the “cup” in such a way that you get lemons as in the photo.
Pour water into a saucepan, salt and bring to a boil.
Go kuftu one by one put in boiled water. Cooking time went in boiled water for about 10 minutes. It is necessary to cook on low heat so that the go-kufta does not fall apart.
In some families, the ready-made kufta was fried in butter on both sides until a crust appears.
To the table Ishli kyufta is served in a large dish with slices of lemon and herbs. If desired, individual kufta can be cut in half.
Before use, “Ishli Cuvta” should be poured with lemon juice.
Ingredients
Directions
Pass fresh beef and peeled onions (1-2 pcs.) Twice or thrice through a fine grid of a meat grinder and mix thoroughly.
We proceed to the preparation of the upper layer of the “came-kuvts”.
We take less than half the ground beef (we will use the rest for the filling) and add boiled warm water. The amount of water should be so that the forcemeat turns into a sticky dough similar to plasticine.
There we add an egg, a little flour, red and black pepper and if you need some more warm water so that the mince does not lose its sticky texture.
Soak the blgur in warm water. Often, housewives boil a bit of blgur. However, in the classic culinary recipe Ishli Kufty, the blgur is simply soaked in warm water. Soaking time from 30 minutes to one hour.
Stir the swollen blgur with a little vegetable oil.
Mix the blgur with sticky minced meat and leave for 10-15 minutes.
While the forcemeat of the upper layer is “resting”, we proceed to prepare the filling for “went kufta”.
Take the remaining ground beef and fry with chopped onions, as in the preparation of the filling of Armenian pancakes. Add chopped walnuts and greens to the skillet with minced meat. No salt needed.
Put the cooked stuffing in the refrigerator. Stuffing with cold meat and going to the kuft are more convenient.
For the filling went prepare a bowl of warm lemon water. Place pots of minced meat next to lemon water.
Soak your hands in lemon water, take a serving of minced meat with blgur for the top layer, and form a ball.
From a meat ball, in a palm with your fingers sculpt a cup. In this bowl of minced meat, generously put the filling.
Close the edges of the “cup” in such a way that you get lemons as in the photo.
Pour water into a saucepan, salt and bring to a boil.
Go kuftu one by one put in boiled water. Cooking time went in boiled water for about 10 minutes. It is necessary to cook on low heat so that the go-kufta does not fall apart.
In some families, the ready-made kufta was fried in butter on both sides until a crust appears.
To the table Ishli kyufta is served in a large dish with slices of lemon and herbs. If desired, individual kufta can be cut in half.
Before use, “Ishli Cuvta” should be poured with lemon juice.
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