Entree: Armenia – Armenian Diaspora Classics – Կուֆտա ➤ Kufta (Armenian-style seasoned ground meat and bulgur meatballs often stuffed and cooked in broth or sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) ground lamb (or beef), preferably 80/20
- 1/2 cup (85 g) fine bulgur (cracked wheat)
- 1/3 cup (80 ml) warm water
- 1 small onion, grated or very finely chopped, approx. 4 oz (115 g)
- 1 large egg (optional, for binding)
- 1/4 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (8 g) fresh mint, finely chopped (or 1 tsp/1 g dried mint)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) black pepper
- 1/2 tsp (1.5 g) ground cumin
- 1/2 tsp (1.5 g) paprika
- 2 tbsp (30 ml) olive oil for frying
- For the stuffing:
  - 1 small onion, finely chopped, approx. 3 oz (85 g)
  - 2 tbsp (30 ml) olive oil
  - 1/4 cup (35 g) pine nuts, toasted
  - 1/4 tsp (1 g) salt
- For the sauce/broth:
  - 1 cup (240 ml) beef or chicken stock
  - 1/2 cup (120 ml) crushed tomatoes or tomato passata
  - 1 tbsp (15 ml) lemon juice
  - 1/2 tsp (2.5 g) sugar (optional, to balance acidity)
  - Salt and pepper to taste
- Lemon wedges, for serving

Instructions

1. Place the fine bulgur in a small bowl and pour warm water over it. Let soak 10–15 minutes until tender; drain any excess liquid.
2. While bulgur soaks, prepare the stuffing: heat 2 tbsp (30 ml) olive oil in a small skillet over medium heat. Add the finely chopped onion and a pinch of salt and sauté until soft and golden, about 8–10 minutes. Stir in toasted pine nuts, cook 1 minute more, then remove from heat and let cool.
3. In a large bowl combine the ground lamb, soaked bulgur, grated onion, parsley, mint, egg (if using), salt, pepper, cumin, and paprika. Mix gently but thoroughly until evenly combined; chill 15 minutes if mixture feels too soft to shape.
4. With wet hands, divide the meat mixture into 8 equal portions. Flatten each portion into a palm-sized disc, place about 1–2 tbsp (15–30 g) of the cooled stuffing in the center, then fold and seal to form an oval or round meatball, ensuring no gaps.
5. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Brown the kufta on all sides in batches, about 3 minutes per side, then transfer to a plate.
6. In the same skillet, add the stock and crushed tomatoes, scraping up any browned bits. Stir in lemon juice and sugar if using, and bring to a gentle simmer.
7. Return the browned kufta to the skillet, partially cover, and simmer gently for 15–20 minutes until cooked through and the sauce has slightly reduced. Adjust seasoning with salt and pepper.
8. Serve kufta warm with spoonfuls of the tomato-broth, garnished with extra parsley and lemon wedges.