There’s been a lot of buzz about kufteh lately on several
Armenian cooking Face Book sites. People are asking: What ingredients are used?
Which shape is the best – meatball-shape, football-shape or flying
saucer-shape? Is it better to bake, fry it, or boil kufteh? Is it best served
with or without madzoon (yogurt)?
The answers will vary based on the region one’s Armenian
ancestors came from.
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