When one has a craving for a certain recipe, they’re not
satisfied until they experience the lingering
flavor of that special food.
Such was the case recently with my aunt Arpie. We discuss
recipes all the time. She often shares her childhood Armenian favorites with me,
and this time she was craving ‘Celery Stew with Kufteh Balls’.
sheer poetry. Her description of the celery stew was so heavenly, she made my
mouth water! Since she’s not cooking much these days, I promised to prepare her
celery stew recipe, making enough to share with her.
|Celery Stew with Kufteh Balls|
Aunt Arpie’s Celery Stew (Geragoor) with Kufteh Balls and Egg-Lemon Sauce
(Makes about 24 kufteh balls)
- 1 lb. lean ground lamb, beef or turkey
1/3 to ½ cup fine (#1) bulgur
- 1/4 cup finely chopped onion, optional
Salt, pepper, ground coriander, cayenne
pepper, allspice, paprika – according to your
more, if needed
|Stew Step #1|
|Stew Step #2|
1. In a large pot, heat olive oil. Sautė celery, onions
and garlic in the oil for about 5 minutes.
reduce heat to low. Partially cover pot. Cook for about 45 minutes to 1 hour,
or until vegetables are tender and kufteh balls are cooked through.
mixture, stirring briskly to prevent the egg from coagulating. (This process is
large pot of celery stew. Cook gently for another 5 minutes.
with meat instead of the kufteh balls. NOTE: This procedure should be
done a day in advance.
using the lamb bones, cook them in a pot with enough water to cover the bones. Bring
to a boil, skimming-off any scum that rises to the surface. Reduce heat to
medium-low and cook, partially covered, for about 1 hour, or until the meat is
tender. Remove neck bones from the broth. Allow to cool enough to so that the
meat can be removed from the bones. Discard the bones. Store meat, covered, in
the refrigerator until ready to add to the celery stew (in step #2 of celery