ARMENIAN QYUFTA

Qyufta is a soft and low calorie dish. One of the oldest dishes of Armenian cuisine.Initially, the meat was well beaten with a wooden hammer, until it was not turned into a homogeneous mass, from which they made a balls and cooked.Modern housewives do not have so much time and buy for qyufta special ready meat.
Preparation Method:
Put in a large saucepan and steam for 3-4 minutes, then add raw eggs, chopped onion, milk, flour and cognac (or vodka), mix the entire mass with your hands like dough.Good preapared qyftta depends on good mixing. Put the balls in hot water, boil and periodically take foam. Eat the middle fire for 25-30 minutes. To remove it, grab a box and cut it. If meat is not red in color,then qyftta is ready. And if it is not ready, carefully put the cut off in the pot.Then place cold water in a large and deep pan and divide the meat mass into 4 parts,wet hands with cold water and give each form a bowl.Put the balls in hot water, boil and periodically take foam. Eat the middle fire for 25-30 minutes. To remove it, grab a box and cut it. If meat is not red in color, then qyftta is ready. And if it is not ready, carefully put the cut off in the pot.Cut the ready-sized pieces 2-3 cm thick,put on it a butter. They usually give peppers or cereals to Qyufta.