I’ve love meat since I was a little boy. I love meat of any kind and any size. Perhaps it is not humane and out of fashion, but I was growing up as very happy and well-fed child. And I’m not complaining at all.

Perhaps the coolest meat dish for me were the cutlets. It’s not right definition. Better say – cute cutlets. Mom skated straight fragrant balls of fresh meat. She generously seasoned it with pepper and onion. And then she fried in fountains of oil in the pan. Mmmm …

When a brand-chef of network Tufenkian, started to sculpt miniature meat balls with his strong and heroic hands, my heart ached with nostalgia. I just foretaste how it would be delicious. But a sauce it is a tribute to adulthood. Wine and tomatoes, a whirlwind of spices, which cover the delicacy. I just can’t quietly sit and wait, till it’s going to be done!

Beef Kofta Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Armenian
  • 0.25 kg Fresh Beef
  • 0.033 kg Onion
  • 0.005 kg Garlic
  • 0.02 kg Bread crumbs-
  • 0.001 kg All spice
  • 0.001 kg Cinnamon
  • 0.001 kg Caraway and cumin
  • 0.001 kg Paprika
  • 0.002 kg Salt
  • 0.01 kg Eggs
  • 0.03 kg Vegetable oil
For the sauce:
  • 0.07 kg Tomato Paste
  • 0.01 kg Red wine
  • 0.025 kg Butter
  1. Mince beef, onions and garlic.
  2. In minced add egg, cinnamon, spices and remaining bread crumbs.
  3. Make balls of 50 gr.
  4. Baking smazh vegetable oil, put on his balls and place in oven for 20 minutes at 180 degrees.
  1. Mix tomato paste and red wine.
  2. Put on a small fire, add butter and cooked in the oven balls.
  3. Vary 7-8 minutes

The word “kofta” comes from the Persian kufta, which means “grind” or “meat balls”.

Kofta is one more traditional dish of Armenia, her pride and, perhaps, is one of her business cards. Kofta is a certain kind of meatballs. Kofta is known since the days of the Ottoman Empire, and with the course of history, kofta acquired its own characteristics.

In ancient times kofta was cooked in that way. They selected the best veal or beef and fought off with the big and flat stone called Salakar and special hammers called Tohma, turning it into a homogeneous mass. Add salt and water. Whipped meat to shape of the ball, and then it is boiled. So there was a real “curry-kofta” (from the word “car” or “Khar” – stone).

The word "kofta" comes from the Persian kufta, which means "grind" or "meat balls".

So it was the way of birth of this insanely delicious, flavorful beef dish, which just avoid to stop the moment of enjoyment.

Just do not feel anything? Then you just have to try it!.