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Harpoot Kufta 
 

Stuffed lamb meatballs in broth 

Stovetop
Serves 6 - 8

Harpoot Kufta
There are countless variations of stuffed Kufta throughout the Middle East. Harpoot Kufta (named for an Armenian city) is boiled and served in a bowl with the cooking broth. These same Kufta may also be baked or deep fried and served as an appetizer.
 
Filling
1 lb lamb, ground with additional fat
2 large onions, sliced
1/4green pepper, chopped
2 Tablespoons chopped parsley
1 Tablespoon chopped pine nuts
1/4 teaspoon mint leaves, chopped fine
1/2 teaspoon basil
1 teaspoonsalt
1 teaspoonpepper
1 teaspooncinnamon
 
Keyma (outside layer)
1 lb lean lamb, ground twice
1 cup very fine(#1) bulghur wheat
 salt and pepper
1 small onion chopped fine.
1/2 Tablespoon chopped parsley
Broth
2 quartswater
1 soup bone
3 Tablespoons tomato paste
 salt

Filling
  1. Fry meat over medium heat until browned, stirring occasionally. Do not drain fat.
  2. Add the onions and cook over low heat for 30 minutes, stirring frequently.
  3. Add green pepper, parsley and cook 10 minutes more.
  4. Add remaining ingredients and cook 5 minutes longer.
  5. Chill several hours in refrigerator. Filling may be made the day before.
  6. Shape the chilled filling into balls the size of large marbles, about a teaspoonful.
Keyma
  1. Mix lamb, salt and pepper with bulghur and knead like a dough, adding a little water from time to time. Knead for 20 minutes until the mixture is like a medium soft dough.
  2. Dip hands in cold water and form into balls the size of a walnut.
  3. Making Kufta Make a dent in the middle of each ball with your thumb and press all around the inside wall to make a round opening for the filling. The thinner the wall, the better.
  4. Place the filling into hollow keyma and bring open edges of the kufta together, sealing and smoothing the surface with wet fingers. Flatten kuftas slightly by pressing between palms.
  5. Make a broth by boiling the soup bones in salted water. Remove scum from surface and strain. Add tomato paste and simmer.
  6. Cook kuftas, a few at a time in boiling broth. Balls should rise to the surface when cooked.
  7. Remove carefully with a slotted spoon to prevent puncturing balls.
  8. Serve immediately, with tomato broth.

Notes
If any meat and bulghur mixture is left over, shape into small patties and boil the same way as the kuftas. This patty when cold may be cut in half, dipped in egg and fried.