Armenian kyufta

Armenian kyufta

Beef (cutting) — 800 g
Onion —1 piece.
Cognac — 50 ml
Milk — 50 ml
Salt — to taste
Svezhemoloty black pepper — to taste
Water for cooking – 1,5 l
Dry red wine – 100 ml
For giving:
Desi — to taste
Greens — to taste
Pomegranate — to taste

Preparation:

1. We take fresh (nonfrozen) meat, we wash out, we dry paper towel.
2. We cut on slices and (at least!) we will pass three times via the meat grinder. Forcemeat has to be kasheobrazny, viscous.
3. We add salt, pepper, we knead. Then we add cognac, it is again well kneaded. Now we pour out milk in forcemeat, we mix carefully. Onions are small crushed, we add to forcemeat.
4. We do 4 large spheres of forcemeat.
5. We throw each sphere from hand in hand, slightly beating off.
6. In kastryulka with wide bottom we boil water, we add to it wine, slightly we salt.
7. It is accurately lowered meat spheres in water.
8. We cook at small boiling of 25 min.
9. We spread ready kyufta on plate, minutes 10 we allow to cool down.
10. We cut circles. We give with butter, greens and pomegranate. I advise to inwrap this vkusnotishcha in the Armenian unleavened wheat cake.

Bon appetit!

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