Harput Kuefta (Stuffed Armenian Meatballs)

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Harput Kuefta (Stuffed Armenian Meatballs) - print recipe

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This meatball originated from the Armenian village of Harput. This fact greatly influences the taste and texture from other kuefta's made in other villages, and for that matter, other countries!

Outside Mixture:
1 lb. lean ground lamb [ground twice]

1 cup fine milled bulghour (bulgur)

Salt and pepper to taste
Knead the outside mixture together until it becomes a soft dough. Dip hands into cold water and take a portion of the outside mixture and form into a 2 inch ball. Press thumb into the ball and move around until the meat ball is a thin walled hollow shape. Take a large teaspoon full of the filling into the cavity of the ball and bring the ends together to seal the filling inside the cavity.

Filling:
1 lb ground lamb [fatty]

4 large onions [minced]

1/4 cup red or green bell pepper (minced)

1/4 cup pine nuts
1/2 cup Armenian or Italian parsley [minced]

salt and pepper to taste
1/2 teaspoon cayenne
1 teaspoon fresh mint leaves [minced]

1 teaspoon fresh basil leaves [minced]

Braise the lamb in its own fat until it becomes crumbly. Add onions and saute until cooked. Add parsley and bell peppers and cook for about 10 minutes. Add rest of the ingredients, stir in well and refrigerate to chill.

Place the keuftas gently one at a time into 2 cups of boiling Swanson's(r)

Chicken or Beef broth, [or 1 of each]. Cook about 10 minutes or until the keufta float.

Serve with or without broth. DO NOT LEAVE OR STORE REMAINING KEUFTA IN THE BROTH. [Excess broth may be frozen and used later as liquid for most bulghour dishes.]

* Left-over keuftas can be sliced and fried in butter or margarine and then pour beaten eggs over them to make a delicious omelet.

* The outside mixture can be used, other than filling, by making into 3/4 to 1 inch balls and adding to soup and stews.

Rating: 5

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