Armenian
Kololak
Kololak is an Armenian meatball soup made with finely kneaded lamb or beef and bulgur, simmered gently in a tomato-scented broth. It is warm, fragrant with dried mint and parsley, and traditionally served with lemon or matsun on the side.
Ingredients
- Ground lamb or beef, preferably not too lean300g
- Fine bulgur1/4 cup
- Warm water3 tbsp
- Yellow onion, very finely grated1 small, divided
- Fresh parsley, finely chopped3 tbsp, divided
- Salt1 tsp, divided
- Black pepper1/2 tsp
- Ground allspice1/4 tsp
- Clarified butter or unsalted butter1 1/2 tbsp
- Tomato paste1 tbsp
- Aleppo pepper or mild red pepper flakes1/2 tsp
- Beef or lamb broth3 cups
- Potato, peeled and cut into small chunks1 medium
- Cooked chickpeas1/2 cup
- Dried mint1 tsp
- Lemon wedges or plain matsunto serve
Method
- Place the fine bulgur in a small bowl, sprinkle with the warm water, and let it soften for 10 minutes.
- Combine the ground meat, softened bulgur, half of the grated onion, 2 tablespoons parsley, 1/2 teaspoon salt, black pepper, and allspice in a bowl.
- Knead the meat mixture firmly by hand for 5 to 7 minutes, dipping your fingers in cold water as needed, until it becomes sticky and cohesive.
- Shape the mixture into walnut-sized meatballs, smoothing each one with damp hands so they hold together in the broth.
- Melt the clarified butter in a medium pot over medium heat and cook the remaining grated onion until soft and lightly golden.
- Stir in the tomato paste and Aleppo pepper and cook for 1 minute until the paste darkens slightly and smells sweet.
- Pour in the broth, add the potato, chickpeas, dried mint, and remaining 1/2 teaspoon salt, and bring to a gentle simmer.
- Lower the meatballs into the simmering broth one at a time without stirring for the first 3 minutes so they can set.
- Simmer gently for 20 to 25 minutes, occasionally shaking the pot or stirring carefully, until the meatballs are cooked through and the potatoes are tender.
- Taste the broth for salt, sprinkle with the remaining parsley, and serve hot with lemon wedges or a spoonful of matsun on the side.
Common questions
Can I substitute beef for lamb in Kololak, and does it change the flavor much?
Yes. Beef works well, especially if it’s not too lean. Lamb gives a richer, more traditional flavor, while beef tastes milder. If using beef, add a little extra butter or keep some fat in the meat for tenderness.
How long does it take to prepare and cook Kololak?
Plan on about 20 minutes to prep and 30 to 40 minutes to cook. The bulgur needs 10 minutes to soften, and the meatballs should simmer gently until cooked through, usually about 15 to 20 minutes.
What are the most common mistakes when making Kololak?
The biggest mistake is not kneading the meat mixture enough, which makes the meatballs fall apart. Also avoid using too much bulgur or handling the meatballs roughly. Keep the broth at a gentle simmer, not a hard boil.
How should I store leftover Kololak, and can I freeze it?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently so the meatballs don’t break apart. You can freeze it for up to 2 months, though the potatoes may soften a bit after thawing.
What should I serve with Kololak?
Serve Kololak hot as a one-pot meal, ideally with extra bread for the broth. A simple salad, yogurt, or pickles also work well. Garnish with fresh parsley or a little extra Aleppo pepper if you want more brightness.