This was, by far, my most favorite meal to eat and even to make, so far, along our virtual travels through Europe. My family raved about it too, and went back for seconds. There was nothing left in the pot at the end, which is always a sign of a big hit! This meal consists of two recipes: the entre (Kufta) and the side dish (Rice Pilaf). I'll share them one at a time, below, so it will be easy to follow if you decide to only make one or the other (but they were especially delicious together, and I definitely recommend enjoying them as a pair!). Let me know what you think in the comments below!
ARMENIAN KUFTA
Prep: 5 minutes
Cook: 18 minutes
Ingredients:
*1 lb ground lamb or beef
*1/2 medium onion (grated)
*1 tablespoon parsley (chopped)
*3 cloves of garlic (minced)
*3/4 tablespoon salt
*1 teaspoon cumin
*1/4 teaspoon cayenne pepper
*1/2 teaspoon allspice
*1/4 teaspoon black pepper
*1/2 teaspoon fresh mint (minced)
*1 tablespoon ground coriander (or cilantro)
*3/4 teaspoon ground cinnamon
*1/8 teaspoon ground ginger
Directions:
Preheat oven to 425 degrees F (or 218.33 degrees C).
Add parsley, mint, garlic cloves, salt, pepper, coriander, cinnamon, allspice, cayenne pepper, ginger and onion to a mixing bowl, and stir well.
Add beef or lamb and stir until just combined.
Form into 1/4 cup meatballs onto a sheet pan.
Cook 15-18 minutes or until cooked through.
ARMENIAN RICE PILAF
Prep: 5 Minutes
Cook: 45 minutes
Ingredients:
*4 cups chicken broth
*2 cups long-grain white rice
*1 chicken bouillon cube (MSG-free, if possible)
*Uncooked vermicelli or capellini (1/3 of a 16 oz box or bag)
*4 tablespoons of butter
Directions:
Measure out the rice and the broth and set it aside.
In a large sauté pan, melt the butter fully on low heat.
Break the vermicelli into 2 inch pieces and add to the better when the butter is almost melted.
Brown the vermicelli using medium-low heat and stir continuously. This step can take a while. Adjust the heat up slightly if the noodles are not starting to brown after a few minutes.
Once the vermicelli is browned, pour in the broth and one bullion cube and continue to stir. (NOTE: If you do not have access to a large enough sauté pan, I recommend transferring the browned noodles, the broth, and bullion cube to a stock pot at this stage of the recipe, and continuing to proceed in the stock pot)
Add in the rice and stir.
Cover, and bring to a boil.
Lower the heat to low for 15-18 minutes.
Check on the rice when 2 minutes remain.
When all the water is absorbed, remove from heat and let it stand for 10 minutes.
Such a delicious meal! I hope you enjoy it! Let me know what you think or if you have any questions in the comments below.
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