Went kyufta is an incredibly tasty traditional dish of Armenian cuisine, without which there is not one celebration in his homeland. There is no such mistress in Armenia who could not cook this dish. And if you have not already tried the kufta, we will tell you how to make it, and we will reveal the secrets of preparing an authentic Armenian dish.
How to cook a kyfta in Armenian?
Ingredients:
For the shell:
- minced meat (pork and beef) - 650 g;
- bulgur - 1 glass;
- an egg is large - 1 piece;
- vegetable refined oil - 30 ml;
- ground sweet paprika - 1 teaspoon;
- ground black pepper - 1 teaspoon;
- salt - 1 teaspoon.
For filling:
- ground beef - 500 g;
- walnuts - 1 glass;
- onion - 350 g;
- refined vegetable oil - 70 ml;
- ground black pepper - to taste;
- fresh greens;
- lemon.
Preparation
Bulgur washed, poured with steep boiling water and leave for seven to ten minutes. After that, the water is drained, and the semi-prepared cereal is ground in a blender or let through a meat grinder. To the ground we add vegetable oil, minced meat, eggs, ground paprika, black pepper and salt and knead well until a sticky consistency is obtained. If necessary, you can add a little flour for viscosity. We remove the mixture for the shell for a while in the refrigerator, and while it cools, prepare the filling.
To do this, first fry in a dry frying pan, and then grind with a rolling pin or in a blender walnuts. Onions are cleaned, shredded in very small cubes and we pass in a frying pan with refined vegetable oil until translucency. Then add the ground beef (it should be fat enough), and fry it together with the prepared onion, thoroughly stretching the lumps. In the finished minced we put nuts, add finely chopped fresh herbs, season with ground black pepper (do not salt), mix, remove from heat and let cool completely.
Now we are forming a kufta. After moistening the hands with water with lemon juice, take about a tablespoon of the mixture for the shell with bulgur, form a cake, about five millimeters thick, put a half-full tablespoon of filling with nuts into the center, and, by closing the edges, we make a lemon-shaped product. So do the rest of the "cutlets" and put them for about thirty minutes in the fridge.
During this time we pour into the pan approximately one liter of purified water, warm it to a boil and lay it in one cooled went kyuftu. Boil the dish on low heat for ten minutes, and then remove the sieve and let it drain.
There is also a variant of cooking, the kuffs are gone and the frying is followed. In this case, we boil the products in boiling salted water for only three minutes, and then fry in a heated frying pan with
We serve a dish with lemon wedges, fresh vegetables and herbs, preliminarily sprinkling with lemon juice.
Very often in Armenian cuisine, a feijoa sauce is served. To make it, you need to place the washed fruits in the blender bowl, add the purified garlic cloves, a little fresh greens, salt and vegetable oil and punch for a few seconds to get a spicy sour substance, which is the sauce.