Kyfta is an amazing dish of Armenian cuisine, without which it is impossible to imagine the Armenian feast, especially the festive feast. Probably, not a single dish can boast of so many variations, which differ to a considerable extent both in taste and in decoration and, of course, in the way of preparation. Oddly enough, seemingly completely different dishes are united by one name of the kyuft, supplemented each time with another prefix, for example, kyfta or kufta bozbash in Armenian. One invariable, always inherent in all these dishes basis, is meat, more often beef or lamb, but sometimes there are recipes with chicken or turkey.
Today we will look at how to go kuftu in Armenian and tell how to cook a dish from a chicken.
How to cook kyufta in Armenian?
Ingredients:
For the shell:
- minced meat - 700 g;
- bulgur - 180 g;
- egg - 1 piece;
- vegetable oil - 35 ml;
- ground paprika - 10 g;
- ground black pepper - 10 g;
- salt - 5 g.
For filling:
- minced meat - 550 g;
- walnuts - 180 g;
- onion - 320 g;
- vegetable oil - 50 ml;
- black ground pepper - to taste;
- fresh greens ;
- lemon.
Preparation
Bulgur steamed for seven minutes with boiling water, and then drain the water, and grind the croup in a blender together with vegetable oil. Then combine the resulting mass with minced meat, add the egg, ground paprika, pepper and salt and mix until a viscous mass is obtained, and then we remove it for thirty minutes in the refrigerator.
During this time, fry in a dry frying pan and grind the nuts. Next, we pass on a pan with vegetable oil, chopped onion, pounded onion, we cook everything until ready, season with salt, pepper, add fresh greens, mix and leave until completely cooled.
From the cooled mixture, we form a sort of cup, soaked in water with lemon juice, fill them with roasted minced meat, seal the products, giving them a round shape similar to a lemon. We place the kyufta for about thirty minutes in the refrigerator, and then firstly alternately boil for three to five minutes at the lowest heat in salted water, and then fry in refined oil until a rosy crust is obtained.
Serving the Armenian national dish went kyuftu with slices of lemon or lime, fresh vegetables and herbs.
Kyfta in Armenian - recipe for chicken
Ingredients:
- fillet of chicken thighs and legs - 1 kg;
- starch - 10 g;
- eggs - 1 piece;
- onion - 150 g;
- cold water - 245 ml;
- cognac - 25 ml;
- ground black pepper - pinch;
- salt - 40 g or to taste;
- Butter for serving.
Preparation
To prepare a chicken from a chicken, it is better to take a fillet of shins and thighs. In this case the dish will turn out juicier and tastier. We pass the prepared chicken flesh twice through a meat grinder, and then shift it into the blender's container, pour in water, throw salt and break the forcemeat with the help of the "knife" nozzle for five to seven minutes. After that, add the egg, starch and pepper and whisk for a few more minutes. In conclusion, we pledge
In a large saucepan with a minimum volume of six liters, we pour water and put it on the fire. Warm it up to a temperature of 39 degrees, we collect dipped in a cold water with a small bowl or a bowl of a little meat mixture and lower it into warm water. We prepare the Armenian kufta for about an hour. During this time, it should increase in volume by half and float to the surface of the water. We take it out after that with a noise on the dish, cut into slices and serve with butter.