Sini Kofte (Baked Kofta Casserole)
The Quirky Foodster Team
Ingredients
- Fine bulgur, soaked in warm water 15 minutes and drained — 400 g (2 cups)
- Minced beef, divided — 300 g (10.5oz)
- Onion, finely grated, divided — 1
- Ground cumin — 1 tsp
- Ground allspice — 1 tsp
- Salt — 1/2 tsp
- Pine nuts — 2 tbsp
- Butter — 2 tbsp
- Cinnamon — 1/2 tsp
- Olive oil, for the tray — 3 tbsp
- Water — 120 ml (1/2 cup)
Method
- Combine soaked bulgur with half the minced beef, half the grated onion, cumin, allspice and salt; knead into a smooth paste to form the shell mixture.
- For the filling, sauté the remaining onion in butter until soft, add the remaining minced beef, pine nuts and cinnamon; cook until browned.
- Oil the baking tray and press half of the bulgur-meat shell mixture evenly into the base.
- Spread the filling evenly over the base layer.
- Top with the remaining shell mixture, pressing gently to seal the edges.
- Score the top into diamond or wedge shapes with a knife and drizzle with olive oil.
- Pour the water carefully around the edges of the tray to keep it moist.
- Bake at 190C (375F) for 35-40 minutes until the top is golden brown.
- Rest 10 minutes before cutting along the scored lines and serving.
Introduction: Sini Kofte is a baked casserole of two layers of spiced bulgur-and-meat kofta filled with a spiced minced meat and pine nut stuffing, baked in a round tray (sini) and cut into wedges like a pie.
Cultural Background: Sini Kofte is a baked casserole of two layers of spiced bulgur-and-meat kofta filled with a spiced minced meat and pine nut stuffing, baked in a round tray (sini) and cut into wedges like a pie. Popular for Sunday family lunches, it reflects the layered kofta traditions shared across Armenian and broader Levantine and Anatolian cooking, adapted with Armenian spicing of allspice and cumin.
Tips: Wetting your hands while pressing the bulgur mixture prevents sticking. Serve with a simple side of Khyar Lolik (cucumber-tomato salad) and yogurt to balance the richness.
Variations: Vegetarian version: replace both meat portions with a mix of finely chopped mushrooms and walnuts, using the same spicing. Some households add raisins to the filling for a subtle sweetness.
Storage: Keeps refrigerated in an airtight container for up to 3 days.
Reheating: Reheat covered in an oven at 160C (320F) for 15 minutes, or in a microwave in 1-minute bursts until warmed through.
Nutrition: Per serving (of 6): approx. 390 kcal, 20g protein, 18g fat, 38g carbohydrates, 6g fibre.
FAQs:
Q: What does ‘sini’ mean?
A: Sini refers to the round metal tray the casserole is baked and served in.
Q: Can I assemble this ahead of time?
A: Yes, assemble fully and refrigerate up to a day ahead, then bake fresh before serving.
- Fine bulgur, soaked in warm water 15 minutes and drained — 400 g (2 cups)
- Minced beef, divided — 300 g (10.5oz)
- Onion, finely grated, divided — 1
- Ground cumin — 1 tsp
- Ground allspice — 1 tsp
- Salt — 1/2 tsp
- Pine nuts — 2 tbsp
- Butter — 2 tbsp
- Cinnamon — 1/2 tsp
- Olive oil, for the tray — 3 tbsp
- Water — 120 ml (1/2 cup)
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