Entree: Armenia – Yerevan & Central Armenia – կուֆթա ➤ kufta (Spiced ground meat patties simmered in a fragrant broth or tomato-herb sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 10 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground lamb
- 1/3 cup (60 g) fine bulgur
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 2 cloves garlic, minced (about 6 g)
- 1/4 cup (15 g) fresh parsley, chopped
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground cinnamon
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) tomato paste
- 3 cups (720 ml) beef or lamb broth
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- Plain yogurt or chopped fresh mint for serving (no measurement)

Instructions

1. Place the bulgur in a small bowl and cover with 1/4 cup (60 ml) warm water; let sit 10 minutes until softened, then drain any excess liquid.
2. In a large bowl combine ground lamb, soaked bulgur, chopped onion, minced garlic, parsley, cumin, cinnamon, salt, and pepper. Mix until well combined and sticky.
3. Shape the mixture into 12–14 oval or round meatballs, about 1.5–2 oz (45–55 g) each.
4. Heat olive oil in a wide skillet or Dutch oven over medium-high heat. Brown the kufta on all sides in batches, about 2–3 minutes per side; transfer to a plate.
5. Reduce heat to medium. Add tomato paste to the pan and cook 1 minute, stirring to loosen browned bits. Pour in the broth and bring to a gentle simmer.
6. Return the kufta to the pan, cover partially, and simmer gently 20–25 minutes until meatballs are cooked through and flavors have melded.
7. Stir in lemon juice, adjust seasoning with salt and pepper, and garnish with chopped mint or a dollop of yogurt when serving.