Armenian Che Kufta Raw Lamb Patties Recipes

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ARMENIAN CHE KUFTA (RAW LAMB PATTIES)



Armenian Che Kufta (Raw Lamb Patties) image

Also known as 'kibbe', this is a Middle Eastern raw lamb appetizer. Should be served same day as meat is ground, so it's advantagous to grind meat at home, if possible. Ratio of ingredients are flexible so you can use more or less to taste.

Provided by manushag

Categories     Lamb/Sheep

Time 15m

Yield 6-8 patties, 4 serving(s)

Number Of Ingredients 8

1 cup ground lamb (leg works well)
1 cup fine bulgur (cracked wheat)
1 small onion, chopped fine
1 cup parsley, chopped fine and divided
1 tablespoon green pepper, chopped fine
1 -2 scallion, chopped fine
salt and pepper
cayenne pepper (optional)

Steps:

  • Lamb should be put through grinder three times.
  • Mix in salt and pepper to taste, before adding bulgur and onions.
  • Add salt to finely chopped green pepper, finely chopped green onions and finely chopped handful of parsley.
  • Squeeze vegetables with hands to draw moisture and add to lamb.
  • Also add cayenne pepper, if desired.
  • Knead all together adding a little water until all ingredients stick together.
  • Shape into patties and garnish with chopped parsley.
  • Serve at once.

Nutrition Facts : Calories 134.2, Fat 0.6, SaturatedFat 0.1, Sodium 15.6, Carbohydrate 29.7, Fiber 7.3, Sugar 1.2, Protein 5

ARMENIAN KUFTA



Armenian Kufta image

This would be categorized as a 'stuffed' meatball! It's a recipe that cousin Debbie, sister Diane and I worked on this winter, trying to replicate our grandmother's kufta. It's been many many years since we've had this, and I think we have it down pretty well. It can be made as a side dish or a main dish soup, by adding pasta and vegetables to the broth when you add the meatballs.

Provided by manushag

Categories     < 4 Hours

Time 1h15m

Yield 20 meatballs, 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground lamb or 1 1/2 lbs beef
2 cups cracked wheat, fine ground
1 small onion, minced
1 tablespoon parsley, minced
2 teaspoons salt
1/2 teaspoon black pepper
1 lb ground lamb or 1 lb beef
1 large onion, chopped
1/2 cup parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 quarts broth, beef or 2 quarts chicken

Steps:

  • For the outside shell, mix 1-1/2 lbs. ground lamb, bulghur, onion, salt, pepper and parsley together with 1 cup of water. Knead until it becomes cohesive and dough like.
  • Set aside and brown 1 lb lamb with large chopped onion until meat is cooked. Add parsley, salt and pepper and cool.
  • In the meantime, roll outside shell mixture into balls the size of a small egg. Use a bowl of ice water to keep mixture from sticking to your hands. Shape into cups by inserting your thumb into ball and rotating in your opposite hand until you form a thin shell. Keep wetting your hands in the ice water to keep shell from cracking.
  • Fill shell with cooked meat mixture, about 1 tablespoon, close shell, wetting hands with ice water, and seal opening.
  • Set aside on a sheet pan, continue to roll balls. Place tray in refrigerator to chill.
  • Boil 2 quarts of broth, add pasta and vegetables. Add meatballs and cook them 10 minutes or until they rise to the top.
  • Sometimes served with yogurt on the side.

Nutrition Facts : Calories 471.8, Fat 34, SaturatedFat 14.7, Cholesterol 104, Sodium 1574.7, Carbohydrate 14.5, Fiber 0.9, Sugar 1.8, Protein 26.4

EGYPTIAN BAKED BEEF PATTIES (SANIYIT KUFTA)



Egyptian Baked Beef Patties (Saniyit Kufta) image

Saniyit Kufta also referred to as minced or ground beef patties, baked, is a traditional Egyptian recipe for a classic baked beef patty cooked in a large dish which is sliced into squares and topped with tomatoes. The full recipe is presented here and I hope you enjoy this classic Egyptian dish.

Provided by Wylder

Categories     Meat

Time 45m

Yield 12-14 Patties, 12-14 serving(s)

Number Of Ingredients 6

2 1/4 lbs ground beef
2 onions
2 tablespoons tomato paste
1/2 teaspoon nutmeg or 1/2 teaspoon cinnamon
3 -4 ripe tomatoes
salt & pepper

Steps:

  • Finely chop the onions and add to the ground beef.
  • Add tomato paste, spices and seasonings.
  • Mix well, then spread on an oven pan or baking dish, to form a layer 1.5 to 2 inches thick.
  • Cut into 4" square sections and release sides.
  • Peel tomatoes, slice and place on meet.
  • Bake in center of preheated 350F oven for 30 minutes or until done.

Nutrition Facts : Calories 198.4, Fat 12.9, SaturatedFat 5, Cholesterol 57.8, Sodium 79.6, Carbohydrate 3.5, Fiber 0.8, Sugar 1.9, Protein 16.4

ARMENIAN STEAK TARTARE (CHEE KUFTA)



Armenian Steak Tartare (Chee Kufta) image

This is a mouth watering awesome Armenian style steak tartare called Chee kufta by my Aunt Sophie. She made this for me special when I was visiting her, which was very often! It's important to use very, very lean beef and make sure you have the butcher ground it very fine, twice. Knead it as recipe says to: 5 minutes! No, you won't get sick if you prepare it correctly!

Provided by Mark Marcarian

Categories     Spreads

Time 15m

Yield 1 large plate, 12-16 serving(s)

Number Of Ingredients 9

2 1/2 lbs lean ground meat (London Broil or top round)
2 1/4 cups fine ground cracked wheat (bulgur)
2 cups cold water
2 tablespoons tomato sauce
1 1/2 teaspoons salt
1 tablespoon basil
3 cups onions, chopped fine
1 bunch parsley, chopped
1 large green pepper, chopped

Steps:

  • Combine vegetables and basil together and mix well.
  • In a large bowl combine 2 cups of chopped vegetables and mix the bulgur, water, tomato sauce and salt.
  • Mix well and let stand 10 minutes.
  • Add meat and blend well.
  • Knead about 5 minutes, moistening your hands with cold water at intervals.
  • Taste for salt.
  • Add more if necessary.
  • Shape as desired and place on platter.
  • We liked it squished flat with a fork and spread liberally with fresh chopped parsley and green onions as garnish.
  • Eat with pita bread or crusty french bread, YUM!

Nutrition Facts : Calories 56.8, Fat 0.3, SaturatedFat 0.1, Sodium 310.5, Carbohydrate 12.5, Fiber 1.2, Sugar 2.1, Protein 2

MOROCCAN KEFTA



Moroccan Kefta image

Kefta is ground beef or lamb mixed with ingredients like fresh herbs, onions, ground cumin and sweet paprika, which are often used in Moroccan cuisine. Moroccans often grill it over charcoal, but it's very versatile: You can thread kefta onto skewers, as done here, or shape it as a patty to fill a sandwich or even use it as a stuffing for dumplings.

Provided by Nargisse Benkabbou

Categories     meat

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 pound ground beef or lamb (15- to 20-percent fat)
1 small yellow onion, grated with its juices reserved (about 120 grams)
1/2 packed cup flat-leaf parsley, finely chopped
1/2 packed cup cilantro, finely chopped
1/2 packed cup mint leaves, finely chopped
2 heaped teaspoons sweet paprika
1 teaspoon ground cumin
1/2 heaped teaspoon kosher salt, plus more as needed
1/2 teaspoon black pepper
Pinch of ground cayenne

Steps:

  • In a large bowl using your hands or a large spoon, combine the beef, onion and the juices, parsley, cilantro, mint, sweet paprika, cumin, salt, black pepper and cayenne.
  • Take about 1/2 teaspoon of the kefta mixture, cook it (in a pan or in the microwave) and taste it to check the seasoning. Add more salt to the kefta mixture if necessary.
  • Take about 2 1/2 tablespoons of the kefta mixture (slightly larger than a golf ball) and mold it onto a skewer to form a log. (If using a long skewer, form two logs on each.) Repeat until you've used all the kefta mixture. Place the skewers on a plate, cover with plastic wrap and refrigerate until ready to cook.
  • Heat your grill or grill pan to medium-high and cook for 3 to 4 minutes on each side, until cooked through, using a thin spatula to help turn if the kefta sticks. Serve immediately with bread and a side of vegetables or a salad.

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