Ingredients with Measurements:
- 1 cup rice
- 1 onion, finely chopped
- 1/2 cup fine bulgur
- 1/2 cup flour
- 1/2 cup vegetable oil
- 1 tbsp tomato paste
- 1 tbsp red pepper paste
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried mint
- 3 cups hot water
For the Cucumber Yogurt:
- 1 cup plain yogurt
- 1/2 cucumber, grated
- 1 clove garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Large pot with lid
- Wooden spoon
- Grater
- Small mixing bowl
Step-by-step instructions:
1. Rinse the rice in cold water and drain.
2. In a large mixing bowl, combine the rice, bulgur, flour, onion, tomato paste, red pepper paste, salt, black pepper, cumin, paprika, and dried mint. Mix well.
3. Add the vegetable oil to the mixture and mix again.
4. Slowly add the hot water to the mixture, stirring constantly until a dough forms.
5. Cover the bowl with a damp towel and let it rest for 30 minutes.
6. Meanwhile, prepare the cucumber yogurt by mixing the yogurt, grated cucumber, minced garlic, olive oil, salt, and pepper in a small mixing bowl. Set aside.
7. Wet your hands and shape the dough into small balls, about the size of a golf ball.
8. Place the rice balls in a large pot and pour enough hot water to cover them.
9. Cover the pot with a lid and cook over medium heat for 30 minutes.
10. Remove from heat and let it rest for 10 minutes before serving.
11. Serve the rice sulu köfte with the cucumber yogurt on the side.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 40g
Protein: 6g
Sodium: 450mg
Sugar: 2g
Substitutions for ingredients:
- Fine bulgur can be substituted with coarse bulgur or cracked wheat.
- Red pepper paste can be substituted with tomato paste or harissa paste.
- Dried mint can be substituted with fresh mint.
Variations:
- Add chopped parsley or dill to the rice mixture for extra flavor.
- Use ground beef or lamb instead of rice for a meaty version.
- Add chopped vegetables like carrots, bell peppers, or zucchini to the rice mixture for a more colorful dish.
Tips and tricks:
- Wet your hands before shaping the rice balls to prevent sticking.
- Use a spoon to scoop the cucumber yogurt onto the rice sulu köfte for easier serving.
- Leftover rice sulu köfte can be stored in an airtight container in the fridge for up to 3 days.
Storage instructions:
Leftover rice sulu köfte can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat, place the rice sulu köfte in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the rice sulu köfte on a large platter with the cucumber yogurt on the side. Garnish with fresh herbs like parsley or dill.
Garnishes:
Fresh herbs like parsley or dill.
Pairings:
- Serve with a side of pickled vegetables or a salad.
- Pair with a glass of Turkish tea or ayran (a yogurt-based drink).
Suggested side dishes:
Pickled vegetables, salad, or Turkish pilaf.
Troubleshooting advice:
- If the rice sulu köfte is too dry, add more hot water to the pot and cook for a few more minutes.
- If the rice sulu köfte is too wet, add more flour to the mixture and mix well before shaping into balls.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw meat or vegetables.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
Rice sulu köfte is a traditional Turkish dish that originated in the southeastern region of the country. It is typically served during special occasions like weddings and holidays.
Flavor profiles:
The rice sulu köfte is savory and slightly spicy, with a soft and chewy texture. The cucumber yogurt adds a cool and refreshing contrast.
Serving suggestions:
Serve the rice sulu köfte as a main dish for lunch or dinner.
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Region: Turkish