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Finely ground lamb and bulgur shell... filled with onions, parsley, pine nuts, spices and sometimes currants. These floating in a chicken/and or tomato broth. A dollop of yogurt and a dinner you will want to serve again and again.

These keuftas, if you are lucky to have any leftovers, can be sliced when cold and fried in a skillet and scrambled eggs for a divine breakfast. The sauce can be frozen and used for your next batch of keuftas.


INGREDIENTS:  Serves 4-6
• 1 lb. lean ground lamb (ground twice)
• 1 cup fine** milled bulghour
• Salt and pepper to taste
**Use only fine ground bulgur.  Medium and large milled bulgur will not work.  The coarser bulgurs will make forming the outside shell very difficult,  if not impossible.


1.  Knead the outside mixture together until it becomes a soft dough.  Dip hands into cold water and
     take a portion of the outside mixture and form into a 2 inch ball.  Press thumb into the ball and
     move around until the meat ball is a thin walled hollow shape.  Take a large teaspoon full of the
     filling and place into the into the cavity of the ball and bring the ends together to seal the filling
     inside the cavity.


• 1 lb ground lamb [fatty]
• 4 large onions [minced]
• ¼ cup red or green bell pepper [minced]
• ¼ cup pine nuts
• ½ cup Armenian or Italian parsley [minced] • salt and pepper to taste • ½ teaspoon cayenne • 1 teaspoon fresh mint leaves [minced] • 1 teaspoon fresh basil leaves [minced] DIRECTIONS: 1. Braize the lamb in its own fat until it becomes crumbly. 2. Add onions and sautè until cooked. 3. Add parsley and bell peppers and cook for about 10 minutes. 4. Add rest of the ingredients, stir in well and refrigerate to chill. 5. Place the keuftas gently one at a time into 2 cups of boiling Swanson's® Chicken or Beef broth, or 1 of each. Cook about 10 minutes or until the keufta float. 6. Serve with or without broth. DO NOT LEAVE OR STORE REMAINING KEUFTA IN THE BROTH. (Excess broth may be frozen and used later as liquid for most bulghour dishes.) COOKS NOTE** ** Left-over keuftas can be sliced and fried in butter or margarine and then pour beaten eggs over them to make a delicious omelette. ** The outside mixture can be be used, other than filling, by making into 3/4 to 1 inch balls and adding to soup and stews. NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN, THE VIDEO BELOW MIGHT BE OF HELP. Armenian Keufta cooking demonstration.

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