Tender Armenian Kufta
Silky poached beef dumplings mixed until elastic, gently cooked, and finished with browned butter.
About This Dish
Armenian kufta is prized for a texture closer to a delicate meat soufflé than a rustic meatball.
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Stages
- Preparation40 min
- Cooking35 min
Step-by-Step Instructions
-
1
Chill the meat, bowl, and mixing paddle. Combine the beef, onion, egg, milk, brandy or water, flour, salt, and pepper.
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2
Mix at medium speed for 8–10 minutes, scraping the bowl, until the mixture is smooth, sticky, and lighter in color. Chill for 30 minutes.
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3
Bring a wide pot of salted water to a bare simmer. With wet hands, shape six smooth oval dumplings.
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4
Lower the kufta into the water and poach without boiling for 25–30 minutes, until the centers reach 71 °C.
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5
Brown the butter in a small pan. Drain the kufta, slice if desired, and spoon over the butter and parsley.
