Lean beef or veal pounded to a smooth, springy paste, shaped into large smooth ovals and gently poached until silky and tender. The famous Echmiadzin-style kufta is served sliced with butter and herbs. Its glossy, bouncy texture comes entirely from long pounding, not breadcrumbs.
The Armenian member of the wide kofta family; the boiled, pounded style associated with Echmiadzin is a prized celebratory dish made by laboriously beating the meat to a paste.
Remarkably smooth and bouncy, almost like a savory meat dumpling, with a clean, delicate beef flavor lifted by onion and pepper. The melted butter makes it glossy and rich, and a squeeze of lemon keeps each bite bright.
Prolonged pounding breaks down muscle fibers and extracts sticky proteins that bind the meat into a springy, emulsified paste without any filler. Gentle poaching sets this delicate structure without toughening it.
Variations
Echmiadzin boiled kufta, harissa-spiced versions, filled kufta with nuts or fried onion in the center, fried or grilled shapes
On the Palate
Where Kufta Armenian sits in the Armenian flavor cloud
Ingredients
Serves 6How it's made
8 steps · 45 min active · 20 min waiting
- 115 min
Trim lean beef or veal of all fat and sinew and chill thoroughly.
- 225 min
Pound the cold meat with a heavy mallet (or process with ice) into a smooth, sticky paste.
- 310 min
Beat in grated onion, salt and pepper, working until the paste turns pale and springy.
- 415 min
Wet hands and shape the paste into large smooth ovals or balls, optionally filling the centre.
- 58 min
Bring a wide pot of lightly salted water to a gentle simmer.
- 618 min
Slip the kufta in and poach gently until they float and are cooked through, 15-20 minutes.
- 75 min
Lift out carefully and let rest briefly so they firm up.
- 84 min
Slice or serve whole, dressed with melted butter, herbs and a squeeze of lemon.
