Armenian Style Kufta With Potatoes and Tomatoes Recipe

By
Kevin D. Weeks.
Kevin D. Weeks.
Kevin D. Weeks is a personal chef, cooking instructor, and food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/18/22
Lamb meatballs
travellinglight/Getty Images
Prep: 20 mins
Cook: 55 mins
Total: 75 mins
Servings: 4 servings
Nutrition Facts (per serving)
463 Calories
23g Fat
30g Carbs
33g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 463
% Daily Value*
Total Fat 23g 30%
Saturated Fat 9g 47%
Cholesterol 111mg 37%
Sodium 559mg 24%
Total Carbohydrate 30g 11%
Dietary Fiber 5g 18%
Total Sugars 7g
Protein 33g
Vitamin C 51mg 253%
Calcium 113mg 9%
Iron 5mg 28%
Potassium 1378mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Kufta, kofta, and kafta slightly different spellings for the same dish: Middle Eastern meatball or meatloaf-style dishes with many variations. This version, Armenian in origin, is layered with potatoes and tomatoes and is a meatball-style casserole. You can substitute ground beef for the lamb if you prefer. 

Ingredients

  • 1/2 slice bread, crust removed

  • 1/4 cup milk

  • 1 cup parsley, minced

  • 1 pound ground lamb

  • 1/2 medium onion

  • 2 cloves garlic

  • 3/4 teaspoon salt

  • 1 teaspoon ground cumin

  • 1 teaspoon sumac

  • 1/2 teaspoon cayenne pepper

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon freshly ground black pepper

  • 1 pinch mace

  • 1 medium potato, 3 inches in diameter, sliced 1/4-inch thick

  • 1 medium tomato, 3 inches in diameter, sliced 1/4-inch thick

Steps to Make It

  1. Turn on the broiler. Soak the bread in milk until all milk is absorbed, then mash it into a paste

  2. Process the parsley in a food processor and add to a large bowl with ground lamb and set aside.

  3. Process onion and garlic until very finely chopped. Add to bowl with bread and lamb mixture.

  4. Add the salt, cumin, sumac, cayenne pepper, allspice, pepper and mace and mix gently until the ingredients are well-combined.

  5. Put the mixture into a casserole dish and place under the broiler until browned, about 15 minutes.

  6. Remove from oven and reduce heat to 375 F.

  7. Slice the potato and tomato into pieces about 1/4-inch thick and add to the meat mixture, first a layer of potatoes and then of tomatoes. 

  8. Cover the casserole with aluminum foil or a lid and cook on the middle rack of the oven for 40 minutes.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.

Serving Suggestions

Some original choices for this unusual dinner include both red and white. Choose a cabernet franc, claret or Malbec if you like the richness of red; a sparkling rose for some party vibe; or Cotes de Gascogne or chardonnay for a fresher pairing. For beer lovers, choose your favorite lager for this hearty meal. The casserole includes potatoes so you don't want to go heavy on another carb. Serve with upscale artisan French bread and a fresh green salad or steamed asparagus tossed with olive oil and seasoned with garlic, lemon zest, paprika, and pepper. Coconut cake with creamy white frosting, New York-style cheesecake or apple tart with vanilla ice cream makes a great finale.