Kofte

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

The key to this recipe is to choose the right ingredients so that the tomatoes are not too watery and the salad is not too bitter.

Ingredients

Tomatoes - 1 piece
Lean Beef - 3.5 oz
Armenian Lavash - 1 piece
Eel - 1 head
Suluguni Cheese - 1 piece
Corn Salad - 2 stalks
Mild Chili Spice - 1 piece
Black Cumin (Cumin) - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

For the filling, Meat Point uses only halal beef, and they grind the meat themselves — the fat needs to be trimmed from the fillet, and the sinews must be carefully removed. Then, pass the meat through a meat grinder and mix it with lamb tail fat, salt, cumin, and other spices to taste. From the mixture, form small patties and grill them for about four minutes.

Step 2

Tomatoes — either Baku or Uzbek — should be sliced into thick rounds, while the white leaf lettuce should be cut into half-moons, and the chili pepper chopped. You can skip the onion and pepper if you prefer, or add more according to your taste. The lettuce leaves should be cut into wide strips.

Step 3

The sulguni flatbreads should be slightly grilled to make the cheese softer. Whether to use salty or unsalted is a personal choice. The lavash also needs to be slightly toasted, and then trimmed at the edges to create a neat rectangle.

Step 4

Fold the lavash in half and layer the salad, three meat patties, chili pepper, tomatoes, onion, and cheese on top. Then, roll it up, tuck the bottom in, and wrap it tightly in paper to keep it from falling apart in your hands.