Armenian Herb-Infused Kyufta with Sumac and Garlic

Name: Armenian Herb-Infused Kyufta with Sumac and Garlic
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 lb ground lamb; 1 small onion, finely chopped; 1 bunch parsley, finely chopped; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1 tsp salt; 1/2 tsp black pepper; 3 cloves garlic, minced; 2 tbsp sumac; 1/4 cup olive oil; 1/2 tsp salt; Juice of 1 lemon; Fresh parsley, chopped; Lemon wedges

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

1 lb ground lamb

1 small onion, finely chopped

1 bunch parsley, finely chopped

1 tsp ground cumin

1/2 tsp ground cinnamon

1 tsp salt

1/2 tsp black pepper

For the Sumac and Garlic Sauce

3 cloves garlic, minced

2 tbsp sumac

1/4 cup olive oil

1/2 tsp salt

Juice of 1 lemon

For the Garnish

Fresh parsley, chopped

Lemon wedges

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.

Maintain medium heat for even browning.

Drizzle Sauce

Serve the meatballs hot, drizzled with sumac and garlic sauce.

Warm the sauce over low heat before drizzling.

Plating & Serving