Ingredients with Measurements:
- 1 pound ground beef
- 1/2 onion, finely chopped
- 1/4 cup breadcrumbs
- 1 egg
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Mixing bowl
- Skewers (if making köfte kebab)
Step-by-step instructions:
1. In a mixing bowl, combine the ground beef, chopped onion, breadcrumbs, egg, paprika, cumin, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Divide the mixture into 8-10 portions and shape each portion into a cylinder or oval shape.
3. If making köfte kebab, thread the shaped köfte onto skewers.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the köfte to the skillet and cook for 5-6 minutes on each side, or until browned and cooked through.
6. If making köfte kebab, grill the skewered köfte over medium-high heat for 8-10 minutes, turning occasionally, or until browned and cooked through.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Skillet: medium-high heat
Grill: medium-high heat
Serving size:
4-5 servings
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 6g
Cholesterol: 100mg
Sodium: 350mg
Total carbohydrate: 5g
Dietary fiber: 1g
Total sugars: 1g
Protein: 18g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Smoked paprika can be used instead of regular paprika.
Variations:
- Add chopped parsley or cilantro to the köfte mixture for added flavor.
- Stuff the köfte with feta cheese or chopped vegetables before cooking.
- Serve the köfte with tzatziki sauce or hummus.
Tips and tricks:
- Make sure the köfte mixture is well-mixed to ensure even cooking.
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- If the köfte is sticking to the skillet or grill, lightly oil the surface before cooking.
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 microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the köfte on a platter with lemon wedges and fresh herbs for garnish.
Garnishes:
Lemon wedges, fresh parsley or cilantro, sliced red onion, sliced tomatoes
Pairings:
Serve the köfte with pita bread, rice, or a Greek salad.
Suggested side dishes:
Roasted vegetables, tabbouleh salad, hummus and pita bread, Greek-style potatoes
Troubleshooting advice:
- If the köfte is falling apart while cooking, add more breadcrumbs to the mixture to help bind it together.
- If the köfte is dry, add a splash of milk or water to the mixture before shaping.
Food safety advice:
- Make sure the köfte is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Köfte is a popular dish in Turkish cuisine and is also found in other Middle Eastern and Mediterranean cuisines.
Flavor profiles:
Savory, slightly spicy, with hints of cumin and paprika.
Serving suggestions:
Serve the köfte as a main dish with side dishes and garnishes, or as a filling for pita sandwiches.
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Region: Turkish