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New.Wife's picture
Kufta are yummy and addictive. These innovative meatballs in a delicious broth is simply irresistible. Try this brilliant Kufta recipe!
  Ground lamb 1⁄2 Pound
  Onions 2 Large, finely chopped
  Green pepper 1⁄4 , finely chopped
  Minced parsley 1⁄4 Cup (4 tbs)
  Salt To Taste
  Broth 1 Cup (16 tbs)
  Lamb bones 1 Cup (16 tbs)
  Canned tomato sauce 8 Ounce
  Lean lamb 1 Pound
  Lean ground beef 1⁄2 Pound
  Bulgur 1 Cup (16 tbs)
  Egg 1
  Ground red pepper 1 Dash
  Ground pepper To Taste

For filling: Saute meat in large skillet until browned.
Add onion and cook slowly 30 minutes.
Add green pepper and parsley and cook 10 minutes longer.
Stir in seasoning and cook 5 minutes.
Chill until ready to use.
For broth: Boil lamb bones in salted water (broth need not be rich), removing scum as it accumulates.
Stir in tomato sauce and blend well.
For outer layer: Combine all ingredients.
Knead like dough for about 15 minutes, dipping hands into ice water periodically until meat is sticky.
Mold into balls about the size of an egg.
Form indentation using thumb and forefinger (rotate ball in palm of hand as you press sides to form even cavity) to make wall as thin as possible, about 1/4 to 1/2 inch.
Place 1 tablespoon filling in each meatball; bring edges around and seal opening to make it as smooth as possible.
Add Kufta a few at a time to broth and boil until they float to surface and are cooked through, about 10 minutes.

Recipe Summary

Main Dish

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Kufta Recipe