We went kyufta - a dish popular in Armenia and Turkey, which is a two-layer cutlet, shaped in the manner of cutlets in Kiev. The outer layer of the cutlet is a lean ground meat with bulgur, and the inner layer is a fat and juicy stuffing from another type of minced meat with spices.
Went kyufta - recipe
Among some differences between the Turkish kuffy and the Armenian, the main thing is the way of preparing ready-made cutlets: Armenians usually boil them, and the Turks fry in an abundance of boiling oil until they turn brown. Below we will consider the second variation of the cooking technology.
Ingredients:
- walnut - 25 g;
- paprika - 1/2 tsp;
- flakes of hot pepper - pinch;
- Beef forcemeat (bold) - 115 g;
- onion - 40 g;
- bulgur - 30 g;
- egg - 1 piece;
- potatoes - 1 pc .;
- Beef minced (not fatty) - 60 g.
Preparation
Maximize the onion and quickly save it. To passekrovke add fat beef, season it with paprika, hot pepper and salt. Grind the nuts and add them to the finished filling. The second type of mince is also fried. Boil bulgur and potatoes. Whisk the tubers with the croup blender until smooth, and then mix with the meat and half the beaten egg. The resulting mixture is turned into a flat cake and put in the center of it a portion of fatty meat stuffing with nuts. Collect the edges of the potato shell together to completely cover the meat. Fry the kyufta deep-fried until it is golden brown.
How to cook Armenian kifta?
In the Armenian kitchen kyufta is cooked with a different set of spices and its composition includes only bulgur. Ready balls kyufty cook for a couple or in boiling water about 7-9 minutes.
Ingredients:
For the shell:
- Bulgur ground - 3 items;
- ground beef - 500 g;
- onion - 45 g;
- egg - 1 piece;
- flour - 15 g;
- Ground cumin - 1 1/2 tsp.
For filling:
- butter - 55 g;
- onion - 75 g;
- fat ground beef - 980 g;
- a handful of green parsley;
- Ground cumin - 1 teaspoon.
Preparation
The melted butter is used for cutting pieces of onions. To the roast, add minced meat and wait until it seizes. Season the forcemeat with ground cumin and add everything with parsley. Refrigerate the filling.
For the shell should also be forcemeat with finely chopped onions. Bulgur boil, chill and whip into the paste with a blender, add flour, minced meat, egg and cumin. Carefully knead all hands and cool. Taking a portion of the mixture for the shell, flatten it with palms into a cake of equal thickness. In the center, put a bead of meat filling and pinch the edges. Cook went kyuftu in Armenian in the abundance of boiling salted water until ascent, and serve with lemon juice and melted butter.
How to go out the kaftu from the lamb?
Ingredients:
For filling:
- fatty minced meat from lamb - 240 g;
- onion - 65 g;
- garlic - 2 teeth;
- handful of pistachios.
For the shell:
- bulgur - 480 g;
- water - 700 ml;
- minced meat - 140 g.
Preparation
Pieces of onions come in plenty of oil until the transparency. Add to the onion grilled garlic, and after a few seconds, put the fat and minced meat. Season all generous
Boil the bulgur until soft in salted water, drain excess water and whip the rump with a blender. Rinse the minced meat and combine it with the pasta from the cereal. If the mixture for the shell turned out too sticky - pour the flour. Take the portion of the mixture, roll it into a disc and lay the minced meat in the center. Pinch the edges of the shell from bulgur together and leave the balls in the refrigerator for a couple of hours. After a while, boil them until they come to the surface or deep-fry.