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In oranges: Kufta

In addition to the wonderful cuts, so well suited for stewing and long stewing, after cutting the lamb, there is meat that seems only to be minced and will fit. Peritoneum, some parts of the scapula, and trim? Where to cut, what remains after cutting the meat into beautiful portions and barbecue? That trimmings in which there are so many films and not less than that fat?

Yes, the hand itself reaches for a meat grinder or hatchets – chop, chop and fry cutlets. It will not work, my dear friends. Neither good cutlets, nor a decent kebab will come out of such a trim. It is better to add such trimmings to meat intended for meatballs, or, as such products are called in the east, kuft. What is better to make a kufta rather large and I will now explain what it is connected with.

But you imagine, however, how much it will take to cook, while the necessary changes described in the introduction to this chapter take place with connective tissue, abundantly contained in such minced meat? About two hours, or even three, after frying, you have to languish – no less. During this time, a product of any size will be prepared and this time, lovers of large-format meat products can not limit themselves in scope. But still, I advise you to remain calm and prudent. 200-300 grams – the optimal size – many can hardly cope with such a portion, and even with the sauce. And besides, with this size, there is enough space inside the product for accumulating aromatic juices, you can hide some interesting stuffing inside, like sour dried fruits that shade the taste of lamb, and the surface area is also enough to provide the dish with the taste of roasted or baked meat.

In general, I already told you all the basic things about making a kufta, only the details are left.

If you do not want to chop minced meat with hatchets, then at least work as follows with a knife – cut the meat into small pieces before sending them to a meat grinder. This will help prevent film and core winding on the shaft and knife and clogging of the grate. The grill for the first chopping of minced meat is better to take with large cells, and for the second – with small ones.

Do not be lazy, and finely chop the onion with a knife, here the meat grinder is contraindicated. You already know very well why it is important that juice from onions stood out not during the preparation of minced meat, but during cooking.
If you are preparing a large number of kyuftas, it is quite rational to use electric kitchen appliances for kneading and knocking out the forcemeat – let them interfere until the forcemeat whitens and acquires special ductility, when when you try to tear a piece of forcemeat from the main mass, it stretches as if by threads.

Add minced boiled and chopped peas to the minced meat if you are tired of rice in ordinary meatballs. And peas, and rice, and even burgul – cereal from pre-processed wheat – will serve in the kuft one and the same thing – absorption and binding of juices released during the preparation of meat.

And if you want to demonstrate the class to your eaters, leave some of the meat (namely, pieces of clean meat, without films) cut simply into small pieces, you will add them to the meat after it has been thoroughly kneading and beating, when the meat is already quite smooth and uniform.
Properly salt and season the minced meat with spices to your taste. If you are not sure about the exact amount of salt you need, then just fry for half a minute a teaspoon of minced meat in a frying pan, and taste it – it should be tasty, although it is still tough – not to chew right away.

Form a sleeve from well-cooled minced meat so that the finished product does not settle under its own weight. But it is necessary to sculpt the stuffing with moist warm hands so that the stuffing does not pester. If you want to fill the kuft with dried fruits or nuts, then make a hole on one side with your finger, put the filling in there and close the hole, carefully covering the surface of the stuffing so that there is no crack left anywhere.

In the preparation of kyufty, there are also options. You can lower the kuft in the broth and cook without boiling. You can put the kuft in a pre-prepared sauce. But you can pre-fry the kuft in deep fat or bake. I like the last option the most and there is no difficulty in it – put the kuft on the baking sheet at some distance from each other and bake it in the oven, preheated to 190С until a beautiful golden brown crust is obtained. This usually takes 25-30 minutes, but it greatly depends on the capacity of the oven and the number of kufta that you put in the oven at a time. So – control the organs of vision and smell. Kufta should brown and start to smell delicious.

Do not be bothered by the fact that during baking a certain amount of fat will melt from the kuft and meat juices will bake on the contrary. You can, of course, pour water or wine on a baking sheet, let it boil, deglase, then filter, remove excess fat, thicken, evaporate and get a certain amount of sauce. But isn’t it easier to prepare a good sauce separately?

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