Gone kufta

Ingredients for cooking ishley kufta

For shell

  1. Minced meat (beef) 500 grams
  2. Bulgur 1 cup
  3. Chicken egg 1 piece
  4. Paprika 1 teaspoon
  5. Salt 1 teaspoon
  6. Ground black pepper to taste

For filling

  1. Minced meat (beef) 500 grams
  2. Walnuts peeled 1 cup
  3. Onions 3 pieces
  4. Sunflower oil 4 tablespoons
  5. Ground black pepper to taste
  • Main Ingredients: Beef, Veal, Onions, Nuts, Millet and Wheat
  • Serving 8 servings
  • World Cuisine


A deep bowl - 2 pieces, a saucepan, a slotted spoon, a sieve, a wooden crush or rolling pin, a flat dish, a frying pan, a wooden spatula, a meat grinder, and a kitchen knife.

Cooking Ishley Kufta:

Step 1: Prepare the shell.

First we make bulgur. To do this, pour the cereal into a deep bowl and pour boiling water there. Leave everything on 10 minutesso that the ingredient is nourished and swollen. Then drain the excess liquid by folding the bulgur onto a fine sieve. And in order to make the shell tender and tasty, fold the brewed groats into a meat grinder and scroll. And only after add ground beef to it, break the chicken egg and sprinkle spices, including salt. Mix directly with your hands so that you get a uniform sticky mass. After the mixture for the shell is ready, leave it to rest, it does not matter, at room temperature or in the refrigerator, proceed as you prefer. But be sure to cover the mass with a lid or wrap with cling film so that it does not accidentally get dirt.

Step 2: Prepare the nuts.

Fry the peeled walnuts in a pan without adding oil, because they themselves have enough fat. Cook the ingredients until they have a golden hue. After cooling and crushing, but not particularly finely, it is best to use a wooden crush or a regular rolling pin.

Step 3: Prepare the onion.

Peel the onion and chop into small cubes. And those who absolutely do not like the crunch on the teeth that this ingredient gives can grind it with a meat grinder or grater.

Step 4: Prepare the filling.

Preheat the pan, and the oil in it. Put the minced meat and onion there, fry everything together, stirring all the time and not letting the meat stick together. Continue to fry until minced meat changes color and is completely ready. At the very end, add salt, black pepper and chopped walnuts to it. Mix thoroughly and transfer to a deep bowl. Wait for the minced meat to cool.

Step 5: We formed and went kufta.

So, it's time to start forming the dish. First, take the base, about one tablespoon, into the palm of your hand, first rolling it into a ball, mash it into a cake, making a small depression in it with the fingers of the other hand. Be careful, the resulting workpiece should be dense, small in thickness and without small holes.

Now in the resulting funnel place the meat filling, about 1/2 tablespoon or a little more. Wrap the shell, tightly blinding the edges between them. You should get a kind of elongated pie with narrow edges and a thick center. Blind edges should also not form any seam. When all the blanks have the necessary shape, send them to rest in the refrigerator. Important: all the resulting cutlets should be small and exactly the same, without marriage.

Step 6: Cooking and went Kufta.

While the kyufta went to rest in the refrigerator, boil about a liter of clean water in a large pan. Take out the chilled workpieces and dip them into boiling water, after reducing the heat to a minimum. Cook cutlets in batches, according to 3-4 pieces, depending on the size of your pan. You do not need to cook them for long, literally 3-4 minutes, this is enough to clutch the shell, and the filling, as you recall, is ready for us.
But this is not all, after cooking, the kyuft came and you need to fry a little. To do this, put them in a frying pan with heated vegetable oil and keep them there until the patties are covered with a delicious blush on all sides. Now the kyufta is ready, you can start serving them.

Step 7: We serve and went kufta.

Put the finished kufta in the serving plates, decorate with leaves of fresh herbs or cabbage, and also lay thin circles of lime or lemon to them. A slightly sour sauces are suitable as a dressing for this dish, for example, you can simply pour them just before serving with freshly squeezed lemon juice. That's all ready for a wonderful meal, so call everyone at the table and proceed. Notice how appetizing these cutlets look in the context, and they taste just amazing, delicate and juicy.
Enjoy your meal!

Recipe Tips:

- Sometimes a couple of canned tomatoes are added to the filling, but before they are peeled and knead with a fork.

- To taste, you can also add herbs, garlic and mint.

- It’s very tasty to serve kufta with homemade sour sauce, for example, made from feijoa.