Hye Thyme Cafe: Rice Kufte (Meat-Filled Rice Balls)

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)


Thursday, April 13, 2017

Rice Kufte (Meat-Filled Rice Balls)

Rice Kufte / Kofta : Hye Thyme Cafe


These can be frustrating to get started. Because the rice is sticky, you need a little bowl of water to dip your fingers in. Too much water and the rice won't stick together - too little, and it won't let go of your hand. Don't give up! You'll get the hang of it after the first few. No wonder they use bamboo mats to roll sushi! 😉

INGREDIENTS :
1/2 lb ground beef or lamb
1 stick butter
1 small onion, finely diced (or lg shallot)
Salt & Pepper
1 t cumin
1/4 t cayenne pepper
3/4 c fresh chopped parsley
1 1/2 c water
1 c medium-grain rice
2 eggs

  1. Seasoning with 1/2 t each Salt and Pepper, the cumin, and the cayenne, saute the ground meat and diced onion in 1T of the butter until the meat has just a bit of pink left to it, then add the parsley and continue until the meat is cooked through. Remove from heat and set aside.  (Especially given the leaner packages of ground meat nowadays, the butter will give it a little extra help with flavor, texture, and help hold things together as it cools to make it easier for stuffing.)
  2. Bring the water to a boil, season with salt, stir in the rice, then cover and reduce heat to low, stirring once or twice along the way to prevent sticking to the pan, until the liquid has been absorbed. Remove from heat and set aside to cool.
  3. When the rice and the beef mixture are cool enough to handle, pinch off about a walnut-sized ball of rice, and press it into the palm of your hand, forming a well - fill the well with some of the meat mixture, then pinch the rice around it to close the ball.
  4. Once all of your kuftes are formed, beat the two eggs with a little salt and pepper, then roll the kuftes in the egg to coat.
  5. Over medium heat, pan fry in the butter (starting with about half the remaining butter and adding more as needed) until golden.
  
Rice Kufte / Kofta : Hye Thyme Cafe

2 comments:

  1. Replies
    1. Definitely worth the frustration of rolling those first few to figure out the sticky factor. :)

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