Riza-kyufta

[Cooking is not difficult. The main thing is to do it with love for your loved ones!]

Riza-kyufta

Category: Meat dishes

Kitchen: azerbaijani

Ingredients
lamb (beef)	700 BC
turnip onion	2 + 2 pcs.
dried mint	1 + 1 st. l.
salt	taste
tomato juice (tomatoes in their own juice)	200 ml.
bouillon	200 ml.
butter	for frying
vegetable oil	for frying
apple cider vinegar 6% (I did not add)	1-2 tsp
ground black pepper	taste

Cooking method

• Twist the meat. Chop two onions finely and add to the minced meat. I just twisted it along with the meat. Season with salt and pepper. Add one spoonful of dried mint.

  Mix everything thoroughly and beat off slightly.

  Form small balls of meatballs with wet hands. By weight about 20-25 grams.

  Fry in a mixture of butter and vegetable oils.

  Cut the onion into half rings. Fry the onions in another pan.

  Add tomato juice or tomatoes in your own juice. I just have twisted tomatoes, which instead of juice I harvest for the winter for borscht, etc. We can say that these are tomatoes in their own juice. Pour in broth. Let it boil. Season with salt, pour in vinegar. I didn’t add.

  Put the kyufta in the gravy. Let it boil. Reduce heat and cover. Simmer until tender. If necessary, add broth or juice with broth. I didn’t add. I didn't want gravy.

  Finally, add the remaining mint and stir. Sprinkle with cilantro or other herbs.

  Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

Everything is very, very tasty. Recommend!

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Kufta is understandable. And what is "riza"? Can you tell us something about this dish, instead of fulfilling the plan for the weekly number of recipes ...?

Konstantin, I do not understand your irony. Angela shares some very good recipes. For which many of us are grateful to her. And if you are interested in something EXCEPT the recipe, Google will help you.
Angela, thanks!

[Constantin]

Kufta is understandable. And what is "riza"? Can you tell us something about this dish, instead of fulfilling the plan for the weekly number of recipes ...?

Constantin, I do not Angela, but I will take the audacity and courage to answer you. The authors of the recipes, as well as the members of the forum who use the authors' receptors with gratitude, have a different attitude towards the so-called "Notes" and stories about the names and stories of the recipe.

I, without exaggeration, am a regular user of Anji's recipes and I know that she has everything on business and "about" recipe stories at least, and those are most often under the spoiler. And I am absolutely grateful to her for that.

plan for the weekly number of recipes

What is THIS for? The person is "turned" on cooking. Do you have any idea what kind of work it is to shovel the world Internet and choose a worthy one for publication? And how many recipes that turned out to be a failure, not because her hands are "crooked", but because the recipes are like that? I can't imagine how you can collect yourself and move on, and bring us all this beautiful and the best!

Anji, do not pay attention! Your recipes are a source of inspiration and a more thoughtful approach to cooking. With me, anyway. Create, create and create again!



And now to the point. How in time did your recipe appear, Anji! My men have now entered the stage when they do not want to eat GOST cutlets, that is, minced meat with the addition of soaked bread. I have empirically come to the conclusion that it is necessary to beat it a hundred pounds. Do you beat off the whole mass or "in portions"? You don’t add liquid to the minced meat?

[Tashenka]

Tashenka, Sveta, thanks for stopping by the recipe.Hope you cook it and you will be satisfied.

that one hundred pounds must be beaten off. Do you beat off the whole mass or "in portions"?

Light, I beat off without fanaticism. My portion is always small, so I beat it all at once. But I literally collect it and hit it 5-6 times. Just to make it a little softer and hold. You know that the "threads" need to be developed a little. If you overdo it, it will be tough. I don't add water to these. You stew them in gravy. From there, juiciness will be typed. Yes, and you need to put a lot of onions in such a dish. And he will give juiciness too. I think you wrote it clearly?

Yes, and you need to put a lot of onions in such a dish.

Anji, are the bulbs "medium" or "large"? I am trying to figure out the amount of onion.

If you overdo it, it will be tough.

Pancake. Suddenly. I have never met such an opinion before, but I believe you. How to stop in time I will carefully look at your minced meat photos

"medium" or "large"

Here are the averages.

I have never met such an opinion before

You don't have to beat back for a long time. That's for sure. I just took a part, if a lot, and smacked it slightly. Don't take too long. Too well developed "threads" will make you not a cutlet (meatball), but a sausage, so to speak. And this is completely different.
Yes, you still divide it into a portion and you can throw it from palm to palm a couple of times. So they are smoother.

[Constantin]

Constantin, somehow not gentlemanly.)

Angela, what a class! It never occurred to me to add mint to the meat)). I will definitely do it, first from beef, because I just bought it).

[Svetlana]

Svetlana, I also have beef)

That is, we can say that well-developed threads (as for sausage / ham) are needed for a very gentle cooking temperature below 80 degrees Celsius? In other cases, should you be less diligent?

[Sveta]

Sveta, probably not quite so. You just get a tight connection. I don’t know how to explain it better. You also need "looseness", not a tight cut. Loosens bread in ordinary cutlets. There you can beat off a little more. In the dumplings, it is generally not necessary to beat off, but only to mix in the liquid. In short, as I saw that the minced meat is more homogeneous - enough. Stirred and smashed 5-6 times.

In short, as I saw that the minced meat is more homogeneous - enough

Yeah, I seem to have driven in, we need to achieve the absence of "tuberosity" when molding portioned products. And that's all. Don't need it anymore, otherwise we'll end up with gum. Several times "slap" the whole mass, if not enough, then "slap" portions so that there are no bumps So?

Yes. You accurately formulated)

I just want to convey that working with minced meat without a roll with liquid is a completely different story. Note.

Anji, thanks. I, as always, use your experience and endless patience in explaining the intricacies of technology

[Sveta]

Sveta, I will be glad if everything works out and I like the result. I'm waiting)

OK. But what does the author say "riza"?

Hello from Google.
By the way, this dish is named after the Persian statesman Riza Khan, a Frenchman by origin who converted to Islam. If kyuftu-bozbash is served with broth, like soup, then riza-kyufta is served in tomato sauce.

[Tashenka]

Tashenka, then there is a history of this dish. There are many recipes for various dishes on the network, but where they come from, and who eats them, it's interesting ...

It is stupid to reproduce the recipes of culinary bloggers - you don't need a lot of cleverness ...

[Tashenka]

Hello from Google.

Tashenka, interesting! Thank you! You know, I wouldn't go looking, but here is such a perdimonocle with comments from a forum member. I was already interested.

if everything works out and you like the result. I'm waiting)

Wait. We love meat with mint. So I think you won't wait long.

Here's another question about mint. Are you super aromatic? Did you put minced meat on ripening?

Are you super aromatic? Did you put minced meat on ripening?

No. I didn’t. I have my own mint, but last year. Not this summer.Dried whole leaves.
I myself really like mint in meat and in meat soups. I discovered this combination for myself not very long ago. Probably last year.

I myself really like mint in meat and in meat soups. I discovered this combination for myself not very long ago.

You know, but for myself, how to say, I expanded the scope of using mint for meat. Earlier, if you hear mint, then lamb immediately pops up in your head. But other meat also plays with it with specific Middle Eastern notes. Even the same "battered" chicken. All in all, I am now also a fan of mint. And, most importantly, they appreciated mine. So your recipe is just around the corner.

Angela, thanks for the kyufta. Yum!
Never added mint. I never even added it to tea at all.
The taste will be interesting, and indeed meat balls in tomato sauce are always sooo tasty!
Thank you, Angela!

Peace be with you bakers!

I didn't quite understand why KYUFTA, well, they are meatballs.

[Rituslya]

Rituslya, thanks for stopping by) Try with mint. It turns out a very interesting note.

[Angela]

Angela, thanks for the recipe! It will have to be done. Mint with meat is really tasty, I also discovered it not so long ago.
Rituslya, Ritochka, what about a lazy cutlet, you've done it so many times, and there, too, minced mint.

[Yaroslavna]

Yaroslavna, no, no, I do not add. Just because I don't know how to behave. I don't even drink mint tea.
In fact, I seem to know such a herb, but somehow I don't know how to use it.

[Rita]

Rita, and we respect gulls very much with mint))) try, maybe you will like it)))

Thanks for the clarification about beating minced meat, I beat too much (I do not add bread) and I could not understand why the cutlets are compacted
Angela thanks for your recipes, I thank you
began to cook decently))

[Karina]

Karina, not at all. I would be glad if this advice helps)

I didn't quite understand why KYUFTA, well, they are meatballs.

This is where they are meatballs, and in Azerbaijan (and generally in those Muslim lands) it is "kyufta".

Meat and mint are a rather specific combination, and not everyone may like it. You need to try to determine if this combination is yours or not. But not mine, that's for sure ... Unless in middle-aged lamb it allows you to muffle an overly specific smell ... If your meat is good, fresh, then mint here can "hammer" the natural aroma of a meat dish ...

It is stupid to reproduce the recipes of culinary bloggers - you don't need a lot of cleverness ...

How it should be !!!!! you know, the thing is, if you are constantly on the internet on the websites of culinary bloggers, it can be annoying. I don't visit such sites at all. And I have stuck to this site for years ..... oh my God, probably from the very beginning. I mean, Angela is perhaps the one for me who shows something interesting. And to reproduce the recipes of culinary bloggers for me personally needs a big mind and angelic patience, which God did not give me. So THANKS to her. WELL DONE. Plus her beautiful photos, this is also incomprehensible to me. Most importantly, she does it with love and shares with us. IMHO