Ishli kufta

Armenian national dish - delicious two-layer meat patty! Ishli kufta is a cutlet with a surprise. Stuffing from minced meat is wrapped in a shell from another type of minced meat, so the finished cutlet, which is traditionally made in the form of a lemon, turns out to be two-layered. This national Armenian dish is prepared for a festive New Year's table or for other feasts. A proper ishli kufta should have thin walls and a fat, juicy filling inside. In the section, these layers are clearly visible. I admit right away that, although the recipe did not seem complicated to me and there were no special difficulties in the cooking process, the layers in the finished cutlet seemed to merge with each other, although the taste of the shell and the filling were noticeably different. Apparently, I got too big bulgur, it had to be pre-ground or passed through a meat grinder, but the understanding of this came at the end, when the dish was ready. Well, okay, I give my own version, because ishli kufta turned out juicy, fragrant and delicious, although not quite classic in appearance!

Olga

The author of the recipe

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Composition / ingredients

Servings:

Shell:

Ground beef

500

Bulgur

Eggs

Paprika

Salt

Ground black pepper

to taste

Filling:

Salt

to taste

Ground black pepper

to taste

Minced meat (fat, beef)

500

Walnuts (cleaned kernels)

Onion

Sunflower oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 11 g

Fats 54 % 22 g

Carbohydrates 20 % 8 g

282 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Ingredients.
Step 2:
First we prepare the shell. Pour boiling water over the bulgur and leave for 8-10 minutes.
Step 3:
Drain the water, throwing the grits on a sieve. Bulgur should be semi-finished. (As experience has shown, steamed bulgur is better to pass through a meat grinder or grind in another way.)
Step 4:
In a bowl, mix lean ground beef, steamed bulgur, egg, salt, black pepper and paprika.
Step 5:
Knead the minced meat until smooth, the mixture should be slightly sticky and elastic. At that time, while the filling is being prepared, the meat "dough" can be put in the refrigerator.
Step 6:
Now we are preparing the filling. Fry the nuts in a dry frying pan until golden brown, chop with a knife and crush with a rolling pin, but not too finely so that individual pieces remain.
Step 7:
Peel and chop the onion very finely.
Step 8:
Heat sunflower oil in a frying pan. Fry the onion and fat ground beef, breaking up the lumps.
Step 9:
When the meat is completely fried, add nuts, salt and pepper, mix. Allow the filling to cool completely.
Step 10:
We proceed to the formation of the ishli kufta (kufts?). Take 1 tbsp.l. minced meat with bulgur, form a ball, put it in the palm of your left hand, knead it with your right fingers into a cake about 5 mm thick. It should be the same thickness, without holes and thickenings.
Step 11:
Put 2 tsp of meat filling with nuts in the middle of the tortilla.
Step 12:
Pinch the edges, giving the cutlet the shape of a lemon. Place the formed cutlets in the refrigerator for half an hour. At this time, boil about 1 liter of water in a large saucepan.
Step 13:
Boil the cooled cutlets over low heat, placing no more than 3 pieces in a saucepan at the same time. Cook for about 3 minutes, since the minced meat inside is already ready, you just need to steam the outer meat shell well. In a frying pan, heat the vegetable oil, fry the boiled cutlets on both sides until golden brown.
Step 14:
Serve ishli kufta hot with lettuce leaves and lemon slices. It is customary to pour lemon juice on these meat cutlets already on a plate.