Ingredients with Measurements:
- 500g lean ground beef
- 1 cup fine bulgur
- 1/2 cup tomato paste
- 1/2 cup red pepper paste
- 1/2 cup olive oil
- 1/4 cup pomegranate molasses
- 1/4 cup lemon juice
- 1/4 cup water
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1 bunch parsley, finely chopped
- 1 bunch green onions, finely chopped
- 1 tbsp salt
- 1 tbsp red pepper flakes
- 1 tsp cumin
- 1 tsp black pepper
Special equipment needed:
- Large mixing bowl
- Food processor or mortar and pestle
- Plastic gloves (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, bulgur, tomato paste, red pepper paste, olive oil, pomegranate molasses, lemon juice, and water. Mix well with your hands until all the ingredients are evenly distributed.
2. In a food processor or mortar and pestle, grind the onions and garlic into a fine paste. Add the paste to the meat mixture and mix well.
3. Add the parsley, green onions, salt, red pepper flakes, cumin, and black pepper to the meat mixture. Mix well with your hands until all the ingredients are evenly distributed.
4. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 2 hours, or overnight.
5. When ready to serve, put on plastic gloves (optional) and take a small amount of the meat mixture in your hand. Squeeze and knead the mixture until it becomes smooth and pliable.
6. Roll the mixture into small balls, about the size of a walnut, and place them on a serving platter.
7. Serve the çiğ köfte with lettuce leaves, fresh mint, and lemon wedges.
Time:
Preparation time: 30 minutes
Resting time: 2 hours or overnight
Cooking time: None
Temperature:
No cooking required
Serving size:
Makes about 30-40 meatballs
Nutritional information:
Calories per serving: 80
Fat: 4g
Protein: 6g
Carbohydrates: 6g
Fiber: 1g
Sugar: 1g
Sodium: 220mg
Substitutions for ingredients:
- Ground lamb or a combination of beef and lamb can be used instead of ground beef.
- If you can't find fine bulgur, you can use medium or coarse bulgur and soak it in hot water for 10-15 minutes before mixing it with the other ingredients.
- If you can't find red pepper paste, you can use a combination of tomato paste and red pepper flakes.
- If you can't find pomegranate molasses, you can use lemon juice or vinegar.
Variations:
- Add chopped mint or dill to the meat mixture for extra flavor.
- Serve the çiğ köfte with flatbread or pita bread instead of lettuce leaves.
- Make a spicy version by adding more red pepper flakes or using hot pepper paste.
Tips and tricks:
- Use plastic gloves when kneading the meat mixture to prevent staining your hands.
- Wet your hands with cold water before rolling the meatballs to prevent the mixture from sticking to your hands.
- Let the meat mixture rest in the refrigerator for at least 2 hours or overnight to allow the flavors to develop.
Storage instructions:
- Store leftover çiğ köfte in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Çiğ köfte is traditionally served cold and does not need to be reheated.
Presentation ideas:
- Arrange the meatballs on a platter and garnish with lettuce leaves, fresh mint, and lemon wedges.
Garnishes:
- Lettuce leaves
- Fresh mint
- Lemon wedges
Pairings:
- Ayran (a yogurt drink)
- Turkish tea
- Pickled vegetables
Suggested side dishes:
- Tabouli salad
- Hummus
- Baba ghanoush
Troubleshooting advice:
- If the meat mixture is too dry, add a little more water or olive oil.
- If the meat mixture is too wet, add a little more bulgur.
Food safety advice:
- Use fresh, high-quality ingredients.
- Keep the meat mixture refrigerated until ready to serve.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
- Çiğ köfte is a traditional Turkish dish that dates back to the Ottoman Empire.
- The dish is made with raw ground beef or lamb that is mixed with bulgur, spices, and herbs.
- The name "çiğ köfte" literally means "raw meatballs" in Turkish.
Flavor profiles:
- Spicy
- Tangy
- Savory
Serving suggestions:
- Serve the çiğ köfte as an appetizer or as a main course with a side salad.
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Region: Turkish