Ingredients with Measurements:
- 500g ground beef
- 1 cup fine bulgur
- 1 onion, finely chopped
- 2 tbsp tomato paste
- 2 tbsp red pepper paste
- 2 tbsp pepper flakes
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 1/2 bunch parsley, finely chopped
- 1/2 bunch green onions, finely chopped
- 1/2 cup vegetable oil
- 1/2 cup water
Special equipment needed:
- Large mixing bowl
- Food processor or blender
- Large flat plate or tray
- Skewers
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, bulgur, onion, tomato paste, red pepper paste, pepper flakes, cumin, salt, and black pepper.
2. Mix well with your hands until all ingredients are evenly distributed.
3. Add the parsley and green onions to the mixture and mix again.
4. In a food processor or blender, blend the mixture until it becomes a smooth paste.
5. Transfer the mixture to a large flat plate or tray and knead it for a few minutes until it becomes elastic.
6. Add the vegetable oil and water to the mixture and knead again until the mixture becomes smooth and shiny.
7. Cover the mixture with a damp cloth and let it rest for 30 minutes.
8. Wet your hands with cold water and take a small amount of the mixture (about the size of a walnut) and roll it into a ball.
9. Flatten the ball slightly and shape it into a small oval.
10. Thread the oval-shaped köfte onto a skewer.
11. Repeat the process until all the mixture is used up.
12. Grill the köfte over medium-high heat for 10-15 minutes, turning occasionally, until they are cooked through and slightly charred on the outside.
13. Serve hot with a side of salad and bread.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
5. Temperature:
Grill over medium-high heat.
Serving size:
This recipe makes about 20 köfte.
Nutritional information:
Calories per serving: 180
Fat: 10g
Carbohydrates: 12g
Protein: 12g
Substitutions for ingredients:
- Ground lamb or a mixture of lamb and beef can be used instead of ground beef.
- Fine semolina can be used instead of bulgur.
- Fresh chili peppers can be used instead of pepper flakes.
- Olive oil can be used instead of vegetable oil.
Variations:
- Add grated carrots or zucchini to the mixture for extra flavor and nutrition.
- Stuff the köfte with a small piece of feta cheese or a roasted pepper before grilling.
- Serve the köfte with a side of yogurt sauce or tomato sauce.
Tips and tricks:
- Wet your hands with cold water before shaping the köfte to prevent the mixture from sticking to your hands.
- Don't overcook the köfte as they can become dry and tough.
- If you don't have skewers, you can shape the köfte into small balls and grill them directly on the grill.
Storage instructions:
Leftover köfte can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the köfte in the oven or microwave until heated through.
Presentation ideas:
Arrange the köfte on a large platter and garnish with fresh herbs and lemon wedges.
Garnishes:
Fresh parsley, mint, or cilantro can be used as garnish.
Pairings:
Serve the köfte with a side of salad, bread, and a refreshing drink such as ayran (a yogurt-based drink).
Suggested side dishes:
- Shepherd's salad (a Turkish salad made with tomatoes, cucumbers, onions, and parsley)
- Grilled vegetables (such as eggplant, zucchini, and bell peppers)
- Rice pilaf
Troubleshooting advice:
- If the mixture is too dry, add a little more water or oil.
- If the mixture is too wet, add a little more bulgur or semolina.
Food safety advice:
- Make sure to cook the köfte to an internal temperature of 160°F to ensure that they are fully cooked.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Van köfte is a traditional Turkish dish that originated in the eastern city of Van. It is made with a mixture of ground beef, bulgur, and spices, and is typically served with a side of salad and bread.
Flavor profiles:
Van köfte has a spicy and savory flavor, with hints of cumin and black pepper.
Serving suggestions:
Serve the köfte on a large platter with a side of salad and bread, and let your guests help themselves.
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Region: Turkish