Kamani Kloor

The Kloor is also called Kufteh by other Armenians and Middle Eastern people. The more popular version of the Kloor is made with a meat shell, stuffed with ground beef and herbs. However, the Musa Daghian Kamani Kloor is unique, for it is completely vegetarian, made with potatoes (Kaman), and Bulgur.

The Kamani Kloor preparation is divided into four parts: The potato shell, the potato stuffing, potato balls, and cooking. This requires a lot of patience and time to prepare.

1. Potato Shell

Ingredients

Preparation

  1. Boil the potatoes and mash them. Put it aside.
  2. Soak the bulgur in water 3-5 minutes, then drain the water
  3. Add the black pepper, cumin, and all spice to the bulgur
  4. Add salt to taste to the bulgur mixture
  5. Add the mashed potatoes to the bulgur mixture
  6. Add the flour
  7. Knead, using water as needed, until a firm mixed ball is obtained.

2. Potato Stuffing

Ingredients

Preparation

  1. Finely chop the onions
  2. In a pan and medium heat gently brown the onions using the olive oil
  3. Boil the potatoes whole then dice them finely
  4. Add all the spices and the onions to the diced potato
  5. Add salt to taste
  6. Gently mix the potato mixture to incorporate ingredients

3. Potato Balls

Preparation

  1. Take a 1 Tbs of the shell dough in your hand
  2. Form a cup-like shape using your fingers
  3. Add 1 Tbs of the potato stuffing inside the shell
  4. Close the shell
  5. Form an American-Football shape or a round ball
  6. Use water during this procedure to wet your hands and the shell to form smooth shapes
  7. Stuff all the balls before proceeding to the next step

4. Cooking

  1. Heat up vegetable frying oil to 350-400°F
  2. Fry the stuffed balls to brown

It may take a few tries to shape the balls perfectly. During frying, balls may crack and leak. This recipe makes at least 20-30 kamani kloors.

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