Armenian Herb-Infused Kyufta with Sumac and Garlic
Savory Armenian Meatballs with a Burst of Herbal Flavors
Discover the rich flavors of Armenian cuisine with these tender and herb-infused meatballs, perfectly complemented by a tangy sumac and garlic sauce.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Kyufta
For the Sumac and Garlic Sauce
For the Garnish
Preparation
Marinating the Kyufta
Combine Ingredients
In a large bowl, combine ground lamb, onion, parsley, cumin, cinnamon, salt, and black pepper.
Mix Thoroughly
Mix thoroughly using your hands until well integrated.
Refrigerate
Cover and refrigerate for at least 30 minutes to allow flavors to blend.
Ensure the lamb mixture is marinated properly for tender meatballs.
Preparing the Sauce
Whisk Ingredients
In a small bowl, whisk together garlic, sumac, olive oil, salt, and lemon juice.
Use a garlic press for a smoother sauce texture.
Adjust Seasoning
Adjust seasoning as needed and set aside to allow flavors to meld.
Chill
Keep chilled until ready to serve.
Cooking Process
Shape the Kyufta
Roll the lamb mixture into walnut-sized balls.
Cook the Kyufta
In a large skillet over medium heat, cook meatballs until browned on all sides and cooked through.
Drizzle Sauce
Serve the meatballs hot, drizzled with sumac and garlic sauce.
Plating & Serving
Armenian Herb-Infused Kyufta with Sumac and Garlic
Armenian Herb-Infused Kyufta with Sumac and Garlic
Plating Suggestion
Serve the kyufta on a platter with a drizzle of sumac and garlic sauce, garnished with a sprinkle of fresh parsley and lemon wedges.