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+ servings

Kofta

The following recipe is from Chef Dan Janjigian, as a special to the Armenian Mirror-Spectator.  
Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Course Main Course
Servings 10 patties

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
  • 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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