Lunches
Sini Kofte (Baked Kofta Casserole)
Ingredients
- - 400g (2 cups) fine bulgur, soaked in warm water 15 minutes and drained
- - 300g (10.5oz) minced beef, divided
- - 1 onion, finely grated, divided
- - 1 tsp ground cumin
- - 1 tsp ground allspice
- - 1/2 tsp salt
- - 2 tbsp pine nuts
- - 2 tbsp butter
- - 1/2 tsp cinnamon
- - 3 tbsp olive oil, for the tray
- - 120ml (1/2 cup) water
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.
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