One of the Armenian meat dishes is kufta, which is made by pounding the meat with a wooden knife. The word “kufta” comes from Persian. kūfta or baking means “crushing” or “meatballs”.
Every woman has her recipe for kufta, but kufta by Gavar is the most widely known.
1kg of beef or veal,
2 teaspoons flour,
6 glasses of milk,
2 medium-sized onions,
2 teaspoons salt 50g cognac (can also be vodka), melted butter.
Clean the beef from the tendons, put it in a polyethylene bag and pound until the meat turns into a homogenous mass.The mass should be very smooth. During the pounding, water must be gradually added for the mass to be elastic.
Then add salt and continue pounding until the meat becomes more bleached. Put the obtained mass in a large saucepan and mix with hands for 3-4 minutes.
Add raw egg, thinly chopped onion, milk, flour and brandy (or vodka), mix it all with your hands as you mix the dough. The successful making of kufta depends on good mixing.
Then fill in a large and deep saucepan, heat the water (don’t boil it) and add salt.
Split the meat into 4 pieces, soak your hands in cold water and form a bowl. Put the balls in warm water, boil and periodically foam. Bake on medium heat for 25-30 minutes.
To test, take a bowl and cut it. If the meat is not red in the center, the kufta is ready. And if it is not ready yet, carefully put the cut bowl into the pan. Slice the prepared balls into 2-3 cm thick, put butter on top.