Entree: Armenia – Central Culinary Region – կուֆտա ➤ Kufta (Seasoned ground meat and bulgur dumplings often stuffed and simmered in a spiced tomato broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Additional 15 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground lamb or beef
- 1 cup (170 g) fine bulgur (cracked wheat)
- 1 large onion, grated and excess liquid squeezed out (approx. 6 oz (170 g))
- 1 large egg (approx. 1 3/4 oz (50 g)) to bind
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 tsp (2 g) ground cumin
- 1/4 cup (15 g) chopped fresh parsley
- 2 tbsp (30 ml) vegetable oil for frying the stuffing
- 1/3 cup (40 g) pine nuts
- 1 small onion, finely chopped for stuffing (approx. 3 oz (85 g))
- 4 cups (950 ml) beef or chicken broth
- 1 can (14 oz (400 g)) crushed tomatoes
- 1 tbsp (15 g) tomato paste
- 1 tbsp (15 ml) lemon juice (optional)
- 2 tbsp (30 ml) olive oil for sauce
- Salt and black pepper to taste
- Plain yogurt and chopped parsley for serving (no measurements required)

Show original ingredient measurements

- 1 lb (454 g) ground lamb or beef
- 1 cup (170 g) fine bulgur (cracked wheat)
- 1 large onion, grated and excess liquid squeezed out (approx. 6 oz /170 g)
- 1 large egg (approx. 50 g) to bind
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 tsp (2 g) ground cumin
- 1/4 cup (15 g) chopped fresh parsley
- 2 tbsp (30 ml) vegetable oil for frying the stuffing
- 1/3 cup (40 g) pine nuts
- 1 small onion, finely chopped for stuffing (approx. 3 oz /85 g)
- 4 cups (950 ml) beef or chicken broth
- 1 can (14 oz /400 g) crushed tomatoes
- 1 tbsp (15 g) tomato paste
- 1 tbsp (15 ml) lemon juice (optional)
- 2 tbsp (30 ml) olive oil for sauce
- Salt and black pepper to taste
- Plain yogurt and chopped parsley for serving (no measurements required)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the kufta mix and stuffing: Put the fine bulgur in a bowl and cover with 1/2 cup (120 ml) warm water; let sit 10–15 minutes until softened, then drain any excess. In a skillet heat 2 tbsp (30 ml) vegetable oil, sauté the chopped small onion until translucent, add pine nuts and toast lightly until golden; remove and cool. Combine the ground meat, soaked bulgur, grated onion (squeezed), egg, 1 tsp (5 g) salt, 1/2 tsp (1 g) black pepper, cumin, and chopped parsley in a bowl; knead until mixture is smooth and cohesive. Set aside the cooled onion-pine nut stuffing.
2. Form kufta: Wet your hands and take a small handful (about 2–3 oz (60–85 g)) of the meat mixture; flatten into a disc, place about 1 tsp (5 g) of the stuffing in the center, and carefully enclose the filling to form a smooth oval or round dumpling. Repeat to make 12–16 kufta.
3. Prepare the sauce and simmer: In a wide pot heat 2 tbsp (30 ml) olive oil, add crushed tomatoes and tomato paste, then stir in the broth. Bring to a gentle simmer and season with salt and pepper. Carefully lower the kufta into the simmering tomato-broth in a single layer, cover, and simmer gently for 20–25 minutes until cooked through (do not boil vigorously or dumplings may fall apart).
4. Finish and serve: Stir in lemon juice if using for brightness. Transfer kufta to a serving dish, spoon the broth and tomato sauce over them, and garnish with chopped parsley and a dollop of plain yogurt. Serve hot with rice or lavash.

1. Make the kufta mix and stuffing: Put the fine bulgur in a bowl and cover with 1/2 cup (120 ml) warm water; let sit 10–15 minutes until softened, then drain any excess. In a skillet heat 2 tbsp (30 ml) vegetable oil, sauté the chopped small onion until translucent, add pine nuts and toast lightly until golden; remove and cool. Combine the ground meat, soaked bulgur, grated onion (squeezed), egg, 1 tsp (5 g) salt, 1/2 tsp (1 g) black pepper, cumin, and chopped parsley in a bowl; knead until mixture is smooth and cohesive. Set aside the cooled onion-pine nut stuffing.
2. Form kufta: Wet your hands and take a small handful (about 2–3 oz /60–85 g) of the meat mixture; flatten into a disc, place about 1 tsp (5 g) of the stuffing in the center, and carefully enclose the filling to form a smooth oval or round dumpling. Repeat to make 12–16 kufta.
3. Prepare the sauce and simmer: In a wide pot heat 2 tbsp (30 ml) olive oil, add crushed tomatoes and tomato paste, then stir in the broth. Bring to a gentle simmer and season with salt and pepper. Carefully lower the kufta into the simmering tomato-broth in a single layer, cover, and simmer gently for 20–25 minutes until cooked through (do not boil vigorously or dumplings may fall apart).
4. Finish and serve: Stir in lemon juice if using for brightness. Transfer kufta to a serving dish, spoon the broth and tomato sauce over them, and garnish with chopped parsley and a dollop of plain yogurt. Serve hot with rice or lavash.