|
| |
Stuffed Meatballs
(Kufta)
|
|
|
| What You Need: |
|
|
THE FILLING (CAN BE MADE IN ADVANCE)
1 pound ground lamb or beef
2 large yellow onions, peeled and finely chopped
½ cup finely chopped green bell pepper
3 tablespoons chopped parsley
¼ cup pine nuts, toasted and chopped
1 teaspoon paprika
½ teaspoon finely chopped mint leaves
½ teaspoon each of salt, freshly ground black pepper, ground cinnamon, and dried basil
THE KEYMA (THE OUTER MEATBALL)
1½ pounds extra Jean lamb, finely ground
¾ cup fine bulgur, soaked 20 minutes in water and drained
2 quarts Chicken Stock or use canned
1 medium yellow onion, peeled and finely chopped
1 tablespoo chopped parsley
Salt and freshly ground black pepper to taste
|
|
| |
|
|
|
| How To Cook: |
|
|
|
THE FILLING:
|
1. Fry the meat until lightly browned.
|
2. Add the onions and simmer 30 minutes. Add the green pepper and parsley.
|
3. Cook 10 minutes. Add the remaining ingredients and stir.
|
4. Chill completely. Shape into balls the size of a small walnut.
|
|
THE KEYMA:
|
1. Mix all the Keyma ingredients together. Beat mixture in an electric mixer until light and fluffy, 10 to 15 minutes.
|
2. Dip hands in cold water, and then shape meatballs twice the size of walnuts.
|
3. Make a dent in the middle of each ball, pressing all around the inside wall to make an opening for the filling-the thinner the wall the better.
|
4. Place some filling in each hole. Seal and smooth surface with wet fingers.
|
|
TO COOK:
|
1. Place the Kufta, a few at a time, in boiling Chicken Stock.
|
2. Cover and simmer 8 to 10 minutes.
|
3. When the Kufta rise to the top, they are done.
|
4. Accompany with Homemade Yogurt.
|
|
|
|
|
|
|
|
