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Jul 27, 2006 10:46 PM

ISO Armenian Koftah(?) recipe

My daughter and I love the koftah (sp?) we buy at an Armenian market. I think it's made with chickpeas, but I've seen recipes with lentils. Do any hounds have a good recipe for either type?

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  1. I might be able to help. Sounds like it might be Kufta. Does it come in a meatball shape with a filling, or flat from a baking pan with a filling in the middle?

    1 Reply
    1. re: Infomaniac

      Somewhat meatball shaped - more like a dumpling. What we've enjoyed does not have a filling. MANY THANKS.

    2. Here is a style of Kufta that I make without a filling. If your looking for a meatless Kufta, let me know, and I'll look that up. The other one I have I make with split peas. I looked a little bit last night and couldn't find a recipe with lentils. I could call my mother if I have to.


      2 lbs. lean ground lamb or beef
      1 1/2 cups of fine bulgar wheat
      1 small onion (chopped fine)
      1 tablespoon parsley
      salt & pepper to taste
      1 egg
      2, 4 oz. cans tomato sauce
      1 can chicken or beef broth

      Mix the meat. salt and pepper, bulgar, onions, parsley, and one can tomato sauce. Knead together like a dough adding little water from time to time. Keep mixing for 10 minuets until the mixture is like a medium soft dough. Dip hands in water to make balls the size of a small egg.

      In a sauce pan add one can of chicken or beef broth, with 3 cups of water, and a 4 oz. can of tomato sauce. Bring to a boil. Drop Kuftas a few at a time into the boiling broth. Cover and cook for 8 to 10 minutes. By then the Kuftas should come to the surface. Use a strainer to spoon and remove Kuftas sa as not to puncture them.

      I serve them with and without the broth.

      Sometimes the next day, I'll cut them in half and lightly fry them.

      1 Reply
      1. re: Infomaniac

        That looks great for me, but my daughtert is a vegetarian(!) and if you have a recipe for a veggie version, that would be excellent. TIA.

      2. The Turkish version of what you are talking about is called "mercimek koftesi" (lentil kofte). The basic idea is the same, however.

        1 cup bulgur wheat
        2 cups red lentils
        4 cups water
        1/3 cup of chopped green onions
        1 small sweet onion, finely chopped
        1/3 cup of chopped parsley
        3 tbsp tomato paste
        2 tsp salt
        2 tsp ground sweet paprika
        5 tsp ground cumin
        1 tsp olive oil, butter, or other cooking oil

        Sautee onions in cooking oil until translucent. Add red lentils along with 4 cups water. Allow lentils to cook until done.

        Transfer lentils (including any remaining cooking liquid) to a large mixing bowl. Stir in bulgur to absorb remaining cooking liquid. Add remaining ingredients and incorporate with hands until evenly distributed in mixture. Use hands to form ovular balls.

        3 Replies
        1. re: Juniper

          This version sounds good, and I look forward to trying it.

          I like the meatless versions better, especially in the summer when I can pack them in a cooler for the beach, or picnic.

          I'll try and post some meatless versions sunday night.

          1. re: Infomaniac

            Thank you, Thank you, Thank you, I'll try both recipes soon - the veggie one first, being a good mom.

            1. re: EllenMM

              I should clarify that only the sweet onion is to be sauteed. The green onion can be added to the mixture along with the parsley, cumin, et al.