Ingredients

Filling Ingredients

1 medium Onion
300 grams (10.5 ounces) Champignon mushrooms
1 Bell Pepper
2 tablespoons Olive Oil
Salt to taste
Red and Black Pepper to taste
We recommend:
For champignon mushrooms:
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For bell pepper:
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For olive oil:
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Kufta Ingredients

500 grams (1.1 pounds) Ground Meat
2 tablespoons Vodka
1 Egg
1 medium Onion (optional)
We recommend:
For vodka:
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Instructions

Step 1

Prepare the Filling

Start by finely chopping the *onion* and *bell pepper*. In a pan, heat *olive oil* over medium heat. Add the onions and cook until they are translucent.

Next, add the *chopped mushrooms* and bell pepper to the pan. Season with *salt, red, and black pepper*. Sauté the mixture until it's well cooked and then let it cool down.

Step 2

Make the Kufta Shell

In a large bowl, combine the *ground meat*, *vodka*, *egg*, and *optional onion*. Mix all the ingredients thoroughly, making sure they are well blended.

Using a wet spoon, scoop out a portion of the meat mixture and form it into a shell, ensuring that the sides are thick enough to hold the filling.

Step 3

Fill the Kufta Shells

Once you have formed the shells, fill them with the cooled filling. Be careful not to overfill them to avoid any spillage during cooking.

After filling, gently close the top of the shell and carefully shape it back into a ball.

Step 4

Cook the Kufta

Wrap each filled kufta in a plastic bag, tying it securely. Next, bring a pot of salted water to a boil.

Submerge the wrapped kufta into the boiling water and cook for approximately *40 to 50 minutes*, ensuring they are fully cooked before serving.

Servings

Once your stuffed kyufta is cooked to perfection, consider serving it with a side of fresh salad or a zesty yogurt sauce. Pairing it with a crisp, green salad can offer a refreshing contrast to the rich flavors of the kyufta. You can also prepare a light cucumber and dill yogurt sauce that complements the spices beautifully. 🥗🥙

If you're feeling adventurous, why not serve the kyufta on a platter with some flatbreads and an assortment of pickles? This will not only add vibrant colors to your table but will also enhance the overall experience. Everyone can make their own delicious wraps, creating a fun and interactive dining experience! 🌯✨

Equipment

Mixing Bowl

Choose a large mixing bowl to easily combine your ingredients. A glass or stainless steel bowl is ideal for easy cleaning.

We recommend:
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Wooden Spoon

A sturdy wooden spoon is perfect for mixing the filling and the kyufta meat, giving you the strength needed without damaging your bowl.

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Cooking Pot

A deep pot will ensure you have enough space for boiling the kyufta. Make sure it has a lid for even cooking.

Measuring Cups and Spoons

Accurate measurements are key! Use these to ensure the flavors are just right.

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Variations

If you're looking to switch things up, try creating a gluten-free version of this kyufta. Substitute breadcrumbs with crushed gluten-free crackers or a mix of almond flour and oats. This will give you the same delightful texture without the gluten! 🌾🚫

For a vegan twist, replace the meat with a mixture of lentils and shredded mushrooms, flavorful veggies, and spices. This not only skews healthy but also ensures every bite is packed with nutrients! Plus, it keeps the heartiness that makes kyufta so loved. 🥕🌽

Faq

  • What if my kyufta falls apart while cooking?

    This can happen if your mixture is too wet. Try adding a bit more binding agent, like breadcrumbs or egg, to hold it together.

  • Can I prepare kyufta in advance?

    Yes! You can prepare the kyufta and store it in the refrigerator for a day or two before cooking. Just make sure it’s sealed well!

  • How can I make my kyufta more flavorful?

    Experiment with spices! Adding herbs such as parsley or cilantro can enhance the flavor significantly. Also, don’t shy away from seasoning your filling generously.

  • Is it okay to use other types of meat for kyufta?

    Absolutely! Feel free to use chicken, turkey, or even beef for a different taste profile. Just adjust the seasoning according to the meat you choose.

  • Can I bake the kyufta instead of boiling it?

    Yes! If you prefer a crispy exterior, you can bake them at 375°F (190°C) for about 25-30 minutes, turning them halfway through.

  • What's the best way to store leftovers?

    Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to enjoy your kyufta again!

Nutrition facts

Savory Armenian Kufta with Delicious Filling
Recipe Yield:4 servings
Calories:Approximately 350 to 450 calories per serving.
Calories (Min - Max):350 - 450
Total Fat:20g
Saturated Fat:5g
Protein:25g
Total Carbohydrate:30g
Total Sugars:5g