Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, finely chopped
- 1/2 cup fine bulgur
- 1 egg
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1/2 tsp red pepper flakes
- 1/4 cup vegetable oil
- 2 cups hot water
Special equipment needed:
- Large mixing bowl
- Wooden spoon
- Obruk (mortar) or large bowl for shaping the köfte
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, chopped onion, bulgur, egg, salt, black pepper, cumin, and red pepper flakes. Mix well with a wooden spoon until all ingredients are evenly distributed.
2. Add the vegetable oil to the mixture and continue to mix until the oil is fully incorporated.
3. Slowly pour in the hot water, mixing continuously until the mixture becomes sticky and holds together.
4. Cover the bowl with a damp cloth and let the mixture rest for 30 minutes.
5. Wet your hands with cold water and take a small amount of the mixture, about the size of a golf ball. Roll it in your palms to form a smooth ball.
6. Place the ball in the obruk (mortar) or large bowl and press down with your thumb to create a small indentation in the center.
7. Continue shaping the remaining mixture into balls and placing them in the obruk.
8. Pour hot water over the köfte until they are fully covered.
9. Cover the obruk with a lid or plate and let the köfte cook for 15-20 minutes over medium heat.
10. Once the köfte are cooked, remove them from the obruk and place them on a serving dish.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 280
Fat: 16g
Carbohydrates: 12g
Protein: 20g
Substitutions for ingredients:
- Ground lamb can be used instead of ground beef.
- Fine semolina can be used instead of fine bulgur.
Variations:
- Add chopped parsley or mint to the mixture for added flavor.
- Stuff the köfte with a small piece of cheese or a walnut before shaping them.
Tips and tricks:
- Wet your hands with cold water to prevent the mixture from sticking to your hands.
- Use a large bowl if you don't have an obruk.
- Make sure the water is hot when pouring it over the köfte to ensure even cooking.
Storage instructions:
Store leftover köfte in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the köfte in a microwave or oven until heated through.
Presentation ideas:
Serve the köfte on a bed of lettuce or with a side salad.
Garnishes:
Garnish with chopped parsley or mint.
Pairings:
Serve with a side of rice or bulgur pilaf.
Suggested side dishes:
- Cacık (yogurt and cucumber dip)
- Şakşuka (eggplant and tomato stew)
- Ezme (spicy tomato and pepper dip)
Troubleshooting advice:
- If the mixture is too dry, add a little more hot water until it becomes sticky.
- If the köfte fall apart while cooking, add a little more bulgur to the mixture to help bind it together.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Obruk köfte is a traditional Turkish dish that originated in the central Anatolian region. It is named after the obruk, a large stone mortar used to shape the köfte.
Flavor profiles:
Obruk köfte has a savory and slightly spicy flavor with a soft and moist texture.
Serving suggestions:
Serve the köfte with a side of yogurt or a spicy tomato sauce.
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Region: Turkish