Kyufta - Armenian or Azerbaijani dish?

Kufta in Armenian is prepared as follows. Products: 2 kg of beef, 500 g of bulgur (whole wheat grits), 150 g of peeled walnuts, 3 onions, 2 eggs, 1 lemon, pepper (black and red), paprika, salt, 200 g of butter. Rinse the cereal and leave to swell for 2 hours. Pass the meat through a meat grinder. Peel the onion, chop it finely and fry in vegetable oil in a frying pan until golden brown. Put the stuffing, stir and fry a little with the onion. Put ground nuts, paprika, pepper and other spices (to taste). Turn off the heat and put the butter in the pan. Cover the pan with the lid to melt the butter. Mix the stuffing with the swollen grits, mix thoroughly and mince. If necessary, add some water. Form small balls. Fry them until golden brown on all sides. Sprinkle with lemon juice before serving.Serve kufta with greens, vegetable salads, spicy sauce.
In order to prepare kyufta in Azeri, you will need: 250 g of minced beef and mutton, 5 onions, 125 g of peas chickpeas, 125 g of rice, 5 eggs, 2 tubers of potatoes, 1 can of canned tomatoes, greens (fresh or dried), yellow ginger, pepper, salt, green capsicum, saffron, vegetable oil. Soak the peas chickpeas in cold water for several hours. Then boil and mash it. Cook the rice until half cooked, in the process of cooking you need to add to the water yellow ginger. Drain, put the rice in a bowl. Cook peeled potatoes, mash. Peel the onions, chop 2 onions and add them to the rice, add the minced meat, mashed potatoes and pea puree. Put 3 raw eggs, pepper, salt, greens, mix everything. Separately, boil 2 hard boiled eggs, cool, peel and cut each into 4 pieces. Cut the remaining 3 onions into half rings. Put it in a thick-walled pot, pour in the oil and fry until golden brown. Transfer 2/3 of the pieces to the side, and add the canned chopped tomatoes to the rest of the onions and continue cooking.Before serving, remove the green pepper from the broth.
While the tomatoes are on the plate, make small balls of minced meat. In each, make a well and place a fried onion, a piece of egg, washed dried sour vinegar, and close the well. Put kufta on a plate. You can also put nuts, dried fruit or berries (pear, cherry) inside the mince balls. When the tomatoes are ready, pour in the water, add the green capsicum, bring to the boil. Then put the minced meat balls and cover. When they float to the surface, reduce the heat and cook until ready (30-40 minutes). Take out kyufta skimmer. Fill the saffron with boiling water and leave for 10 minutes. Then strain and add the infusion to the broth. The dish will turn out beautiful yellow. Sprinkle cilantro or dried mint before serving.


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