Kharpert Kufta (Rosemary Hoplamazian)

Description

Filling:
1 Lb Ground Beef, Chuck (or half lamb and half beef)
1 Lb Onions, Finely Chopped
¼ C Fresh Parsley, Finely Chopped
½ Tsp. Salt
¼ Tsp. Pepper
⅛ Tsp. Cayenne Pepper
⅛ Tsp. Allspice
1/4 Lb Clarified Melted Butter
1 ½ Tsp basil per pound of meat
¼ green pepper
1 Tsp paprika

Shell:
2 Lb 100% Lean Meat (All beef or half Lamb and Half Beef)
1 Cup #1 Bulgher for every Lb of meat
1 Onion, minced
1 tsp Salt
¼ tsp Cayenne Pepper

Filling:
Braise ground meat until loose and cooked through. Drain all animal fat from cooked meat. Sauté onions in olive oil until clear and not browned. Mix into cooked and drained ground meat. Add in clarified butter and spices.

Chill filling mixture, making sure butter stays mixed in. When chilled, shape into balls, trying to make sure that they are uniform in size. Place on wax or parchment lined cookie sheet and freeze. The balls can be stored in freezer proof containers at this point for future use. They will stay very well for at least 3 months.

Shell: Mix only ½ of the shell mixture at a time. Scoop out equal size portions that were used for filling. Place shell portion in palm of hand and press frozen filling into shell. Close shell around filling, as you would mold a wet clay. Place on wax or parchment lined cookie sheet and freeze. When frozen, you can store.

Cooking: Can be prepared with chicken broth or water and bullion, beef broth or water with bullion or with water and tomato sauce or butter added in.

In saucepan, bring liquid to boil. Drop in frozen kufta. Let broth return to boil and lower to gentle simmer. When kufta pops to top, retrieve and eat.