Kufta (Armenian boiled meatball)

Kufta (Gyumri kufta) is the famous dish of the city of Gyumri: beef pounded for a long time into a light, airy meatball, poached in water and served with butter. A centerpiece of the Armenian festive table.

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Method

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1. Mix the twice-ground meat with the grated onion, salt and pepper in a deep bowl.
2. Work the mixture for 15-20 minutes, traditionally with a wooden mallet, or at home with a stand mixer's dough hook, gradually adding the egg and cold milk, until you get a very smooth, elastic, almost foamy paste. ⏱ Timer: 15 min
3. With wet hands, shape into 6 large balls (about 150 g each) and smooth the surface.
4. Bring salted water to a boil in a large pot, lower in the balls, and simmer gently (not boiling) over low heat for 40-45 minutes. ⏱ Timer: 40 min
5. Remove with a slotted spoon, cut into thick slices, and drizzle with the melted butter.
6. Serve with red onion, parsley and lavash.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The longer you work the meat, the lighter and softer it becomes.
• Also served cold, thinly sliced, as a starter.

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