Dishes from this landlocked, war-torn country of Armenia is well known to have Mediterranian Near Easter, and Middle Eatern hints in their dishes. Neighboring country is Turkey, Caucasus Mountains oof Georgia and Iran/Persia. MANY Armenians live in our community & have added a strong, historical culture to our community.

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INGREDIENTS

2 pound Ground beef ; or lamb
8 large onion ; chopped finely
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Coriander sprigs ; or ground corriander
1 bunch Parsley ; chopped
1/2 teaspoon Allspice
-- Stuffing --
2 pound Sirloin ; or lean round steak
2 pound Bulgar wheat
2 quart Chicken broth ; or beef broth
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Corriander

Servings

INSTRUCTIONS

1. Saute onions and meat until onions are golden brown.

2. Add speices adn parsley. Cool and refrigerate

-- MIx Meat--

3. Mix meat and bulghar and spices; kneead 15 minutes, adding a little water at a time until this is like a soft dough.

4. Form into balls 1-1/2 inch in diameter.

(Mixture makes about 25 balls)

5. Shape balls into a "shell" and fill with filling.

6. Pinch top together and pat with water to re-shape into a closed ball.

(the balls should be about 2 inches in diameter.

7. Carefully place a few balls at a time into boiling broth to cook for 15 minutes.

Drain in a collander; serve hot.

NOTES

(coriander is same as cilantro) -- can replace with Lamb as well.
This stuffed meat ball recipe [I believe] comes from our community.
I found this recipe in my mother's recipe box after she passed away; she liked it so much, it was neatly typed on a recipe card. I miss her and I love armenaian food.

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Armenaian Kufta (Stuffed Meat Balls)

2 pound Ground beef or lamb
8 large onion chopped finely
1 teaspoon Salt 
1/2 teaspoon Pepper 
1/2 teaspoon Coriander sprigs or ground corriander
1 bunch Parsley chopped
1/2 teaspoon Allspice 
  -- Stuffing -- 
2 pound Sirloin or lean round steak
2 pound Bulgar wheat 
2 quart Chicken broth or beef broth
1 teaspoon Salt 
1 teaspoon Pepper 
1 teaspoon Corriander

1.  Saute onions and meat until onions are golden brown.
2.  Add speices adn parsley.  Cool and refrigerate
  -- MIx Meat--
3.  Mix meat and bulghar and spices; kneead 15 minutes, adding a little water at a time until this is like a soft dough.
4.  Form into balls 1-1/2 inch in diameter.  
(Mixture makes about 25 balls)
5.  Shape balls into a "shell" and fill with filling.
6.  Pinch top together and pat with water to re-shape into a closed ball.
(the balls should be about 2 inches in diameter.

7.  Carefully place a few balls at a time into boiling broth to cook for 15 minutes.
Drain in a collander; serve hot.

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Armenian Kufta
BrittanyEllis

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (587g)
Recipe Makes: 10

Calories: 1054
Calories from Fat: 525 (50%)

Amt Per Serving		% DV

	Total Fat 58.4g	78 %
	Saturated Fat 22.1g	111 %
	Monounsaturated Fat 20.8g
	Polyunsanturated Fat 1.9g
Cholesterol 178.7mg		55 %
Sodium 469.8mg		16 %
Potassium 1323.7mg		35 %
Total Carbohydrate 73.8g		22 %
	Dietary Fiber 18.3g	73 %
	Sugars, other 55.5g
Protein 60.5g		86 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1054

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REVIEWS

dianagele

[I made edits to this recipe.]

15y

dianagele

(coriander is same as cilantro) -- can replace with Lamb as well. This stuffed meat ball recipe [I believe] comes from our community. I found this recipe in my mother's recipe box after she passed away; she liked it so much, it was neatly typed on a recipe card. I miss her and I love armenaian food. [I posted this recipe.]

15y

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