Last week I heard from Ron Takakjian, one of my Dikranagerdtsi
cousins. He wanted to share a kufteh preparation method he’d never tried, and
wanted my opinion about it before he gave it a go.
one would make ravioli. What Ron’s friend said was this, “Instead of cupping
the outer shell in your hand and forming it around the stuffing , try rolling the outer shell till it is paper thin, and with a cookie cutter, cut into
circles, add filling, then top with a larger circle.
also asked him to send me photos and the recipe he was going to use. (You can
never have too many kufteh recipes!)
me know how it turned out.
made the entire batch this way. Rolled out the meat and with my hands spread it
out (like my Mom used to do making lavash). The outer shell was just thin
enough to hold the filling and gave a great balance between meechoog and the
kufteh. I don’t make this too often and have never mastered the art of making
really thin outer shell. This was a breeze.”
recipe that his mom jotted down over 50 years ago.
a day in advance
it simmers and becomes tender. (Water should evaporate; only fat should
(cooked) lamb and sauté onions until they are limp. (DO NOT OVERCOOK) Add lamb,
parsley, coriander, allspice, paprika, salt and Aleppo pepper. (Cayenne can be
used if you don’t have Aleppo pepper.)
to 45 minutes.
is a smooth mixture.
start to make a hole in the middle of the ball for the filling. (Thinning the
walls the way a potter makes a vase.)
close. Seal top completely and pat with both hands. The kufteh should be flat
on the bottom and round on the top. Keep water handy – you have to work with
the pot. When they float to the top, they’re done.
|Ron’s kufteh meechoog (filling)
shell’s meat-bulgur mixture on a wooden cutting board and with his hands
flattened the mixture until it was very thin. With a large, round cookie cutter,
Ron cut the outer shell mixture into circles.
|Rolled outer shell in background
With one thin patty in his hand, he added one heaping
tablespoon of filling in the center of the circle, and placed a second circle
of the outer shell mixture on top. Ron wet his hands and pinched the edges
together to seal shut. He repeated this procedure with the remaining ingredients.
Ron found that the outer shell was not as dense using the “ravioli’ method.
have approved of this method, but these were the best (kuftehs) I’ve ever made!”
experience – and to his Italian friend for offering the wonderful suggestion!