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).
Ingredients
Method
- Mince beef, onions and garlic.
- In minced add egg, cinnamon, spices and remaining bread crumbs.
- Make balls of 50 gr.
- Baking smazh vegetable oil, put on his balls and place in oven for 20 minutes at 180 degrees.
- Sauce:
- Mix tomato paste and red wine.
- Put on a small fire, add butter and cooked in the oven balls.
- Vary 7-8 minutes
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.