Bahki Kufta (Chickpea and Wheat Balls Stuffed with Peanut Butter)
Bahki Kufta (Chickpea and Wheat Balls Stuffed with Peanut Butter) is a traditional Armenian recipe for a classic dish of chickpea, cream of wheat and bulgur wheat balls stuffed with an onion, sesame seed paste and peanut butter filling. The full recipe is presented here and I hope you enjoy this classic Armenian version of: Chickpea and Wheat Balls Stuffed with Peanut Butter (Bahki Kufta).
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This is a classic Armenian dish that's typically served during Lent.
Ingredients:
For the Pastry:
400g cooked chickpeas (tinned is fine)
70g cream of wheat (farina or semolina)
280g fine bulgur wheat
250ml water
salt and freshly-ground black pepper, to taste
Place the chickpeas in a blender or food processor and render to a smooth paste. Scoop into a bowl and combine with the cream of wheat and the bulgur wheat. Season the mixture well then add the water and set aside to swell for 30 minutes.
Meanwhile, prepare the filling. Add the onions and water to a large (about 2l) saucepan. Bring to a simmer then cook over medium heat until the ingredients are soft (about 10 minutes). Drain the onions in a colander then set aside to cool. When cold, add to a bowl and mix in the parsley, basil, peanut butter and tahini. Whisk vigourously until smooth.
When the 30 minutes soaking time is up bring the pastry ingredients together with your hands then knead the mixture well for about 15 minutes, or until the ingredients come together as a firm dough.
Tear off a piece of the mix (about the size of a golf ball) and form into a round ball. Press your thumb into the ball then continue pressing until you have hollowed out the ball and the walls are about 6mm thick.
Place a spoonful of the filling into the centre (so the ball is almost completely filled) then close the ball by gently pushing the open ends together until the ball is completely sealed. Smooth the surface of the kofta and roll back into a round ball. Set aside as you complete the remaining koftas.
Once ready, add 1.5l water and 2 tsp salt to a pan. Bring to a boil and once boiling add about 6 to 8 koftas to the water. Return the mixture to a boil then reduce to a simmer and cook for about 10 minutes, or until the balls rise to the surface of the water. Remove with a slotted spoon and set aside to drain. In the meantime cook the remaining kofta balls.
Once all the balls have been cooked allow to cool then chill in the refrigerator for at least 2 hours before serving.
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