Kofta
The following recipe is from Chef Dan Janjigian, as a special to the Armenian Mirror-Spectator.
Ingredients
- 1 lb ground lamb or beef or a combination of both
- 1 small yellow onion
- 3 cloves garlic
- ¼ cup fine bulgur wheat or quinoa
- 1½ tsp Kosher salt
- 3 Tbsp. harissa paste
- 1 tsp ground cumin
- ½ bunch flat leaf parsley (chopped fine)
Instructions
- In a small bowl, combine the bulgur wheat with 1⁄4 cup of warm water and set aside. If using quinoa, follow box instructions to cook, then set aside to cool.
- Peel and dice onion and garlic and pulse about 8-10 times in the food processor until the purée is wet. Move the purée to a fine strainer and set over a container to catch liquids as they drain off the mixture. After about 10 minutes, lightly press the mixture with a spatula to push out remaining liquid.
- In a medium mixing bowl, add the onion purée, chopped parsley, cumin and a few grinds of black pepper, about 1⁄2 teaspoon. In the container with the onion water, add salt and harissa paste and stir to incorporate.
- Using your hands, combine everything together and massage until well mixed and smooth. Form into oblong shaped balls and grill over high heat until medium or to your liking.
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