Ingredients with Measurements:
- 1 lb ground beef
- 1 cup fine bulgur
- 1 onion, finely chopped
- 1 tbsp tomato paste
- 2 tbsp red pepper paste
- 1 tsp salt
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 cup hot water
- 1/2 cup vegetable oil
- 1/2 cup parsley, finely chopped
- 1/2 cup green onions, finely chopped
- 1/2 cup mint, finely chopped
- 1/2 cup lettuce leaves, for serving
Special equipment needed:
- Large mixing bowl
- Food processor or blender
- Large flat plate
- Skillet or griddle
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, bulgur, onion, tomato paste, red pepper paste, salt, cumin, paprika, and black pepper. Mix well with your hands until all ingredients are evenly distributed.
2. Add the hot water to the mixture and continue to knead with your hands until the mixture becomes smooth and pliable.
3. In a food processor or blender, combine the parsley, green onions, and mint. Pulse until finely chopped.
4. Add the herb mixture to the meat mixture and knead until well combined.
5. Divide the mixture into small portions, about the size of a golf ball, and shape each portion into a small oval or round shape.
6. Heat the vegetable oil in a skillet or griddle over medium-high heat.
7. Fry the köfte until golden brown on both sides, about 3-4 minutes per side.
8. Serve the köfte hot on a large flat plate, garnished with lettuce leaves.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes approximately 20 köfte
Nutritional information:
- Calories per serving: 150
- Fat: 10g
- Carbohydrates: 8g
- Protein: 8g
Substitutions for ingredients:
- Ground lamb can be substituted for ground beef.
- Fine semolina can be substituted for bulgur.
- Dried mint can be substituted for fresh mint.
Variations:
- Add chopped garlic to the meat mixture for extra flavor.
- Stuff the köfte with a small cube of feta cheese or a roasted red pepper before frying.
- Serve the köfte with a side of yogurt sauce or tahini sauce.
Tips and tricks:
- Wet your hands with cold water before shaping the köfte to prevent the mixture from sticking to your hands.
- Fry the köfte in batches to avoid overcrowding the skillet or griddle.
- To make the köfte spicier, increase the amount of red pepper paste or add a pinch of cayenne pepper.
Storage instructions:
- Leftover köfte can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the köfte, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the köfte on a large platter and garnish with fresh herbs and lemon wedges.
- Serve the köfte on individual plates with a side of salad or roasted vegetables.
Garnishes:
- Lettuce leaves
- Fresh herbs (parsley, mint, cilantro)
- Lemon wedges
Pairings:
- Serve the köfte with a side of rice pilaf or bulgur pilaf.
- Pair the köfte with a glass of red wine or a cold beer.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables (zucchini, eggplant, bell peppers)
- Hummus and pita bread
Troubleshooting advice:
- If the köfte mixture is too dry, add a little more hot water until it becomes smooth and pliable.
- If the köfte are falling apart while frying, add a little more bulgur to the mixture to help bind it together.
Food safety advice:
- Make sure to cook the köfte thoroughly to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Nis köfte is a traditional Turkish dish that originated in the city of Nis in Serbia. It is a popular street food in Turkey and is often served at weddings and other celebrations.
Flavor profiles:
- Spicy, savory, and herbaceous
Serving suggestions:
- Serve the köfte hot with a side of salad or roasted vegetables.
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Region: Turkish