Armenian Kofta With Mashed Potato Pine Nuts And Raisins Recipes

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

Ingredients

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

MALAI KOFTA (STUFFED POTATO BALLS IN CREAM)

Malai Kofta (Stuffed potato balls in cream) image

This sinfully good recipe is from the Foodcourt column by Anjali Vellody from the Weekend magazine for this week. She is a Food Writer with 15 years of experience and has written 3 cookbooks for 'Khaleej Times'. Coming to this recipe, did you know that the word 'kofta' originates from the Persian word "koofteh" meaning "pounded"? Although today we have several vegetarian versions of koftas, they were originally made of the meat of goat, lamb, buffalo or chicken. Basically, koftas are meatballs(grinning mischievously- hint for someone ultra-special to me!) served with special gravies. I truly hope you enjoy this lovely dish which is very common at parties/potlucks. The koftas can be served without the gravy as you would serve appetisers. Enjoy! ;-)

Provided by Charishma_Ramchanda

Categories Curries

Time 1h50m

Yield 2 serving(s)

Number Of Ingredients 21

Ingredients

200 g potatoes, boiled and grated
100 g panir, crumbled (cottage cheese)
1 tablespoon cornflour
1 teaspoon cumin powder
salt
oil, to deep fry
1 tablespoon raisins, chopped
1 tablespoon cashews, chopped
1 tablespoon oil
2 medium onions, peeled,washed and chopped
1 inch fresh ginger, peeled,washed and ground to a paste
2 cloves garlic, ground to a paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
1 cup water
1 tablespoon cream
1 tablespoon sliced almonds
1 tablespoon fresh coriander leaves, washed and finely chopped
1 tablespoon mango powder (amchoor powder)
2 tablespoons oil

Steps:

Mix all the ingredients for the Koftas together.
Divide the mixture into equal portions.
Shape into balls.
Flatten each ball.
Place 1/2 tsp.
of chopped nuts and raisins in the center of each ball.
Close the ball (you may use a little water to seal the ball with your fingertips).
Prepare all koftas in this way.
Heat oil in a wok and deep fry the koftas till golden brown on either side.
Remove onto clean paper napkins, allow the excess oil to drain and keep aside till you prepare the wonderful gravy.
Now for the gravy.
For that, heat 1 tbsp.
of oil in a pot.
Add the ginger-garlic paste.
Saute for 4 minutes, stirring it continuously till it is golden in colour and the raw smell is gone.
Add onions and fry till golden in colour.
Add 2 tbsps.
of water.
Mix well.
Add chilli, turmeric and corriander powders.
Add 1/2 cup of water.
Cook for 5 minutes, stirring occasionally.
Add salt to taste.
Add 1-2 tbsps.
of cream and cook for a minute.
Remove from heat.
Place koftas in a serving dish.
Pour the gravy over them.
Garnish with mango powder, cream, almond flakes and corriander leaves.
Serve hot.

Nutrition Facts : Calories 409.1, Fat 27, SaturatedFat 4.8, Cholesterol 8.3, Sodium 71.4, Carbohydrate 39.7, Fiber 5.9, Sugar 9, Protein 5.9

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