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Filling:
4 pounds yellow onions (brown skin type), chopped
1 pound lean ground lamb
Salt to taste
Pepper to taste
1/2 cup butter
1 to 2 cups chopped fresh flat leaf parsley
1 tsp paprika
Fry lamb in small amount of butter until crumbly
and brown, but not dry. Remove from pan.
Brown onions in remaining butter. Stir and fry until
moisture is gone from the onions. Add 1 tsp paprika.
Place in metal mixing bowl. Add meat mix well and cool
refrigerator until very cold.
Broth:
4 quarts water
Salt and paper
cut up Lamb leg bones from leg of lamb
Simmer until flavor is extracted from bones
(several hours). Strain broth. Cool in
refrigerator. Remove fat from broth.
Outside shell:
2 pounds lean ground lamb
2 cups bulgar wheat (medium-fine grind)
Salt and pepper to taste
Add enough cold water (approx. 1 1/2 to 2 cups)
to moisten wheat and soften mixture. Moisten
hands. Mix the ground lamb and bulger wheat together
until they are well mixed (like a meat loaf).
Roll raw lamb meat mixture into balls. Hollow each
ball with the thumb and form 1/4-inch or less walls and
about 2 inches across. Stuff with cold cooked meat
filling (1/4 cup solidly packed filling in each
meatball). Press the raw meat ball closed. Smooth and
seal by rolling between palms. Each meatball should have
an outer layer of raw lamb mixed with bulgar wheat
filled with a center of cooked lamb/onions. Cool in
refrigerator several hours before cooking.
Drop the assembled meatballs carefully into simmering
broth and cook gently 5 - 8 minutes until done. Test.
Pink should be gone from outer layer. serve immediately
or freeze and heat in oven. Makes 20 or more meatballs.
Hints:
1. Filling must be ice cold.
2. Form Kufta (meatball) and set in the refrigerator
about 1 to 6 hours before cooking to prevent cracking
of shell. Cook just before serving.
Source: Eugene Register Guard newspaper, Apr 29, 1970
4 pounds yellow onions (brown skin type), chopped
1 pound lean ground lamb
Salt to taste
Pepper to taste
1/2 cup butter
1 to 2 cups chopped fresh flat leaf parsley
1 tsp paprika
Fry lamb in small amount of butter until crumbly
and brown, but not dry. Remove from pan.
Brown onions in remaining butter. Stir and fry until
moisture is gone from the onions. Add 1 tsp paprika.
Place in metal mixing bowl. Add meat mix well and cool
refrigerator until very cold.
Broth:
4 quarts water
Salt and paper
cut up Lamb leg bones from leg of lamb
Simmer until flavor is extracted from bones
(several hours). Strain broth. Cool in
refrigerator. Remove fat from broth.
Outside shell:
2 pounds lean ground lamb
2 cups bulgar wheat (medium-fine grind)
Salt and pepper to taste
Add enough cold water (approx. 1 1/2 to 2 cups)
to moisten wheat and soften mixture. Moisten
hands. Mix the ground lamb and bulger wheat together
until they are well mixed (like a meat loaf).
Roll raw lamb meat mixture into balls. Hollow each
ball with the thumb and form 1/4-inch or less walls and
about 2 inches across. Stuff with cold cooked meat
filling (1/4 cup solidly packed filling in each
meatball). Press the raw meat ball closed. Smooth and
seal by rolling between palms. Each meatball should have
an outer layer of raw lamb mixed with bulgar wheat
filled with a center of cooked lamb/onions. Cool in
refrigerator several hours before cooking.
Drop the assembled meatballs carefully into simmering
broth and cook gently 5 - 8 minutes until done. Test.
Pink should be gone from outer layer. serve immediately
or freeze and heat in oven. Makes 20 or more meatballs.
Hints:
1. Filling must be ice cold.
2. Form Kufta (meatball) and set in the refrigerator
about 1 to 6 hours before cooking to prevent cracking
of shell. Cook just before serving.
Source: Eugene Register Guard newspaper, Apr 29, 1970
