Ingredients with Measurements:
- 2 cups of bulgur
- 1 cup of fine semolina
- 1 onion, finely chopped
- 1 tablespoon of red pepper paste
- 1 tablespoon of tomato paste
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of cumin
- 1/2 cup of olive oil
- 3 cups of hot water
Special Equipment Needed:
- Large mixing bowl
- Large pot with lid
- Wooden spoon
Step-by-Step Instructions:
1. In a large mixing bowl, combine the bulgur, semolina, onion, red pepper paste, tomato paste, salt, black pepper, cumin, and olive oil. Mix well.
2. Slowly add the hot water to the mixture, stirring constantly with a wooden spoon until the mixture is well combined and the water is absorbed.
3. Cover the bowl with a clean kitchen towel and let it rest for 30 minutes.
4. After 30 minutes, knead the mixture with your hands for 5-10 minutes until it becomes smooth and elastic.
5. Wet your hands and shape the mixture into small balls, about the size of a walnut.
6. Arrange the balls in a large pot with a lid, making sure they are tightly packed together.
7. Pour enough hot water over the balls to cover them completely.
8. Cover the pot with the lid and cook over medium heat for 30-40 minutes, or until the balls are cooked through and tender.
9. Once cooked, remove the pot from the heat and let it cool for 10-15 minutes.
10. Serve the Şıllık Köyü warm with a drizzle of olive oil on top.
- Time:
Preparation time: 45 minutes
- Cooking time: 30-40 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 350
- Fat: 18g
- Carbohydrates: 44g
- Protein: 6g
Substitutions for ingredients:
- You can use red pepper flakes instead of red pepper paste.
- You can use vegetable oil instead of olive oil.
Variations:
- You can add chopped parsley or mint to the mixture for extra flavor.
- You can add cooked ground beef or lamb to the mixture for a meaty version.
Tips and Tricks:
- Wet your hands with cold water before shaping the mixture into balls to prevent sticking.
- You can make the Şıllık Köyü ahead of time and reheat it in the oven or microwave before serving.
Storage Instructions:
- Store the leftover Şıllık Köyü in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the Şıllık Köyü, place it in a baking dish and cover it with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the Şıllık Köyü on a platter with a drizzle of olive oil and chopped parsley on top.
Garnishes:
- Chopped parsley
- Chopped mint
- Drizzle of olive oil
Pairings:
- Cucumber and tomato salad
- Yogurt sauce
Suggested Side Dishes:
- Grilled vegetables
- Rice pilaf
Troubleshooting Advice:
- If the mixture is too dry, add a little more hot water until it becomes smooth and elastic.
- If the Şıllık Köyü falls apart while cooking, the mixture may be too dry or not packed tightly enough in the pot.
Food Safety Advice:
- Make sure to cook the Şıllık Köyü thoroughly to prevent any foodborne illnesses.
Food History:
- Şıllık Köyü is a traditional Turkish dish that originated in the village of Şıllık in the province of Hatay.
Flavor Profiles:
- Savory
- Spicy
- Nutty
Serving Suggestions:
- Serve the Şıllık Köyü as a main dish or as an appetizer.
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