Armenian Herb-Infused Kyufta with Sumac and Garlic
Discover the rich flavors of Armenian cuisine with these tender and herb-infused meatballs, perfectly complemented by a tangy sumac and garlic sauce.
Preparation
Get these tasks done before you start cooking.
Marinating the Kyufta
- 1
Combine Ingredients
In a large bowl, combine ground lamb, onion, parsley, cumin, cinnamon, salt, and black pepper.
- 2
Mix Thoroughly
Mix thoroughly using your hands until well integrated.
- 3
Refrigerate
Cover and refrigerate for at least 30 minutes to allow flavors to blend.
Tip: Ensure the lamb mixture is marinated properly for tender meatballs.
Preparing the Sauce
- 1
Whisk Ingredients
In a small bowl, whisk together garlic, sumac, olive oil, salt, and lemon juice.
Tip: Use a garlic press for a smoother sauce texture.
- 2
Adjust Seasoning
Adjust seasoning as needed and set aside to allow flavors to meld.
- 3
Chill
Keep chilled until ready to serve.
How to Make Armenian Herb-Infused Kyufta with Sumac and Garlic
Total time: 2 h · Yields 4 servings
- 1
Shape the Kyufta
Roll the lamb mixture into walnut-sized balls.
- 2
Cook the Kyufta
In a large skillet over medium heat, cook meatballs until browned on all sides and cooked through.
- 3
Drizzle Sauce
Serve the meatballs hot, drizzled with sumac and garlic sauce.
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