Kyufta

Every Middle Eastern country has their take on the classic kofta, but nothing comes close to the Armenian version. Minced beef is gently seasoned and combined with crushed wheat and onions, just like its near east counterparts. They're also rolled into the shape of a tapered spinning top. Armenians, on the other hand, prepare theirs in a broth rather than grilling them. A simple chicken broth is commonly used, with a splash of pomegranate molasses and brown sugar adding an Armenian zest. Kyufta is a rich, well-flavored meat that is served sliced with a squeeze of lemon juice.

Ingredients

• 1/2 slice bread,crust removed, 1/4 cup milk, 1 cup parsley, 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

Instructions

• Turn on the broiler. Soak the bread in milk until all milk is absorbed, then mash it into a paste
• Process the parsley in a food processor and add to a large bowl with ground lamb and set aside.
• Process onion and garlic until very finely chopped. Add to bowl with bread and lamb mixture.
• Add the salt, cumin, sumac, cayenne pepper, allspice, pepper and mace and mix gently until the ingredients are well-combined.
• Put the mixture into a casserole dish and place under the broiler until browned, about 15 minutes.
• Remove from oven and reduce heat to 375 F.
• 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.
• Cover the casserole with aluminum foil or a lid and cook on the middle rack of the oven for 40 minutes.