Recipe Corner: Kufta Patties with Parsley and Onions

By Christine Vartanian Datian


1 pound ground lamb

1/2 pound ground beef

1 medium onion, finely chopped or minced

1 cup bread crumbs

2 cloves garlic, minced

1/2 cup parsley, minced

1/2 cup milk

1/4 cup walnuts or pine nuts, chopped

2 large egg yolks

1 teaspoon sea or Kosher salt

1/2 teaspoon coarse black pepper

1/4 teaspoon each allspice, cayenne or Aleppo pepper, paprika and cumin

Olive oil or unsalted butter

1/2 cup bread crumbs (for dipping kufta)


Chopped parsley and white or green onions

Armenian or Greek yogurt

Fresh lemon wedges

Armenian black olives, roasted vegetables and peppers, and cheese

Lavosh, peda or pita bread

Fresh hummus



  1.    Combine kufta ingredients and spices together in a medium bowl and mix well.
  2.    Shape into patties, dip both sides in bread crumbs, and cook in olive oil or butter until browned on both sides.
  3.    Garnish patties with parsley and onions and top with a dollop of fresh hummus.  Serve with yogurt, lemon wedges, Armenian olives, roasted vegetables and peppers, cheese, and bread, if desired.

Serves 6.

*Christine’s recipes have been published in the Fresno Bee Newspaper, Sunset
and Cooking Light Magazines and at

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