Can I prepare the kofte ahead of time?
Yes, you can form the kofte and store them covered in the refrigerator for up to 24 hours before cooking.
LUNCH
Armenian Spiced Lamb and Bulgur Kofte with Tomato Sauce
These flavorful lamb and bulgur kofte are simmered in a rich, aromatic tomato sauce, offering a comforting and hearty meal. This recipe brings traditional Armenian spices to a family-friendly lunch.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the ground lamb, bulgur, grated onion, 1 minced garlic clove, cumin, coriander, cinnamon, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly with your hands until well combined and slightly sticky, about 3-5 minutes.
02
Form the mixture into approximately 16-18 small, oval-shaped kofte, about 1.5 inches long.
03
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Carefully brown the kofte on all sides, working in batches if necessary, for about 5-7 minutes per batch. Remove the browned kofte and set aside.
04
Reduce the heat to medium. Add the remaining 1 minced garlic clove to the skillet and sauté for 1 minute until fragrant. Pour in the crushed tomatoes and beef broth, stirring to combine. Bring the sauce to a gentle simmer.
05
Return the browned kofte to the simmering tomato sauce. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the skillet and reduce heat to low. Simmer for 25-30 minutes, or until the kofte are cooked through and the sauce has thickened slightly.
06
Garnish with fresh chopped parsley before serving.
About This Recipe
These flavorful lamb and bulgur kofte are simmered in a rich, aromatic tomato sauce, offering a comforting and hearty meal. This recipe brings traditional Armenian spices to a family-friendly lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, toast the bulgur lightly in a dry pan before adding it to the lamb mixture. Ensure the kofte are uniformly shaped for even cooking. Do not overcrowd the pan when browning the kofte, as this can steam them instead of browning.
Easy Substitutions
Ground beef or a mix of ground beef and lamb can be used instead of ground lamb. Vegetable broth can replace beef broth for a lighter flavor. For a spicier kick, increase the amount of cayenne pepper or add a pinch of red pepper flakes to the sauce.
Storage & Reheating
Store leftover kofte and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through.
Serving Suggestions
Serve these Armenian Spiced Lamb and Bulgur Kofte with Tomato Sauce over fluffy rice, alongside warm pita bread, or with a simple green salad. A dollop of plain yogurt or a sprinkle of crumbled feta cheese can also complement the rich flavors.
Common Mistakes
Overmixing the kofte mixture can result in a tough texture. Not browning the kofte sufficiently before simmering can lead to a less flavorful dish. Overcrowding the pan when browning will steam the kofte instead of creating a nice crust. Not simmering long enough will result in less tender kofte and a thinner sauce. Forgetting to season the sauce after adding the kofte can lead to a bland final dish.
Frequently Asked Questions
What kind of bulgur should I use?
Fine bulgur (also known as #1 bulgur) is best for this recipe as it rehydrates quickly and blends well with the meat.
Can I freeze this dish?
Yes, the cooked kofte and sauce freeze well for up to 3 months in an airtight container. Thaw overnight in the refrigerator and reheat.
MORE TO KNOW
The key to tender kofte is not to overmix the meat, but to ensure the bulgur is fully incorporated. The bulgur absorbs moisture and helps bind the kofte, preventing them from falling apart during cooking. If the mixture feels too wet, you can add a tablespoon of breadcrumbs, though typically the bulgur is sufficient. The long, slow simmer in the tomato sauce allows the flavors to meld beautifully and keeps the kofte moist.
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