Gastronomixs

Köfte

Köfte are meatballs that are eaten in various countries in the Middle East. They are made from finely minced meat or vegetables and seasoned with various spices. Bulgur wheat, breadcrumbs, or rice are used as a binding agent. Some köfte are filled and others are eaten wrapped in lettuce or vine leaves. Eaten raw, deep-fried, or pan-fried.

Köfte

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Ingredients

100

g

fine bulgur wheat

300

g

lamb, ice cold and cubed

1

 

onion

1

tsp

ground allspice

½

tsp

cinnamon

½

tsp

chilli powder

1

tbsp

pekmez

 

 

pepper and sea salt

Preparation method

  • Soak the bulgur wheat in cold water for fifteen minutes to soften.
  • Squeeze as much moisture out as possible.
  • Grind the lamb with a meat grinder until you have a smooth homogeneous paste.
  • Purée the onion in a food processor and then add to the meat paste together with the bulgur wheat, spices, and pekmez, and season to taste with salt and pepper.
  • Mix everything until the mixture is smooth and homogeneous.
  • Put the mixture in the refrigerator for 30 minutes to firm up.
  • Moisten your hands and then shape the mixture into small balls, burgers, or bullets.
  • Poach the meatballs in a large pan of water for ten minutes.
  • Leave to drain on kitchen paper.
  • Eat the köfte as they are or briefly pan fry or deep fry them first.

Serving suggestions

  • In a composition with components of yoghurt, cucumber, and bulgur wheat. 

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