Ishli Kufta features torpedo-shaped shells made from fine bulgur and lean beef, stuffed with a savory mixture of ground meat, onions, and pine nuts. They can be served fried until crispy or boiled in broth, and represent the sophisticated culinary traditions of Cilician Armenians.
Ingredients
- 2 cups fine bulgur (#1 grade)
- 300 g lean ground beef (for shell)
- 300 g ground beef or lamb (for filling)
- 2 large onions (finely diced)
- 0.25 cup pine nuts
- 2 tbsp tomato paste
- 0.5 cup parsley (chopped)
- 1 tsp allspice
- 0.5 tsp cinnamon
- 1 tsp salt
- oil for frying
Instructions
-
1
Rinse bulgur and soak in warm water for 30 minutes. Drain well and squeeze out excess water.
-
2
Mix bulgur with lean ground beef, 1/2 tsp salt, and knead for 10-15 minutes until smooth and pliable. Keep hands wet.
-
3
Make filling: Sauté onions until soft, add ground meat, pine nuts, tomato paste, spices, and parsley. Cook until meat is done. Cool.
-
4
Take a walnut-sized piece of shell dough. Make a hole with your finger and shape into a thin-walled torpedo shell.
-
5
Fill the shell with meat filling, then seal the opening by pinching and smoothing.
-
6
Deep fry in hot oil until golden brown, about 3-4 minutes. Or boil in salted water for 15-20 minutes.
-
7
Serve hot with lemon wedges and fresh vegetables.
Tips & Variations
The key is making very thin shells - practice makes perfect! Wet your hands frequently while shaping to prevent sticking. Leftover kufta can be frozen before frying.
Cultural Background
Ishli Kufta is a dish common throughout the Middle East but holds special significance in Armenian cuisine, particularly in Cilicia. The art of making thin bulgur shells is passed down through generations, and a well-made kufta is a source of pride.
Region: Cilicia