Armenian Sini Kufte
Sini Kufte is a savory baked dish made with a spiced bulgur and meat mixture, layered with a flavorful ground meat filling, and baked until golden brown. It's often described as a 'kufte casserole'.
🧂 Ingredients
- 2 cups Fine bulgur wheat (#1 grade)
- 1 cup Lukewarm water(or just enough to cover bulgur)
- 3 lb Finely ground beef(preferably 20% fat)
- 2 tsp Salt(to taste)
- 1 tsp Aleppo pepper(or red pepper paste)
- 1 tsp Black pepper(to taste)
- 1 tbsp Ground coriander
- 0.5 tsp Allspice
- 3 tbsp Flour
- 3 large Large onions(finely chopped)
- 1 bunch Parsley(coarsely chopped)
- 3 tbsp Butter
- 3 tbsp Olive oil
- 0.25 cup Pine nuts
- 2 tbsp Olive oil(for greasing and topping)
👨🍳 Instructions
- 1
Prepare the bulgur-meat mixture (shell): Place bulgur in a large bowl and cover with lukewarm water. Let it soak for about 15-20 minutes until softened. Drain any excess water. Add 1.5 lbs of the ground beef, salt, Aleppo pepper, black pepper, ground coriander, allspice, and flour to the bowl with the bulgur. Knead with your hands until well combined and a soft dough forms. If it seems dry, add a little more water. Divide this mixture into two equal portions.
- 2
Prepare the filling (gheema michoog): In a large skillet, heat butter and olive oil over medium heat. Add the chopped onions and sauté until softened, about 10-15 minutes. Add the remaining 1.5 lbs of ground beef and cook, breaking it up, until browned. Drain excess fat. Stir in the chopped parsley, pine nuts, and any additional seasonings to taste. Cook for another 2 minutes. Remove from heat and let cool completely.
- 3
Assemble the Sini Kufte: Preheat oven to 350°F (175°C). Lightly grease a 13x9 inch baking dish or a large round pan with olive oil. Spread one portion of the bulgur-meat mixture evenly over the bottom of the pan, about 1/2 inch thick. Press firmly to create a solid base. Spread the cooled filling evenly over the bottom layer.
- 4
Top the Kufte: Take the second portion of the bulgur-meat mixture. Flatten handfuls between your palms (wetting your hands with water as needed to prevent sticking) to about 1/2 inch thickness. Arrange these flattened pieces over the filling like a puzzle, covering the entire surface and filling in any gaps. Gently press down to smooth the top layer. Wet your hands again to smooth the surface.
- 5
Score and Bake: Using a sharp knife dipped in water, score the top layer into squares or diamond shapes. Drizzle the remaining 2 tbsp olive oil over the top. Bake for 35-40 minutes, or until the top is golden brown and cooked through.
- 6
Serve: Let the Sini Kufte cool slightly before cutting into the scored pieces. Serve warm, often with plain yogurt on the side.
💡 Pro Tips
- ✓Using extra lean ground beef for the filling can result in a drier texture; a blend with some fat is recommended.
- ✓Keep a bowl of water nearby to wet your hands when handling the bulgur-meat mixture, which can be sticky.
- ✓Don't skip scoring the top; it helps the Kufte cook evenly and makes for easier serving.
🔄 Variations
- Some recipes add a mashed potato to the bulgur-meat mixture for added moisture and binding.
- For a spicier version, increase the amount of Aleppo pepper or red pepper paste.