Ingredients with Measurements:
- 500g semolina
- 500g ground beef
- 1 onion, finely chopped
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil
- 3 cups water
Special equipment needed:
- Large mixing bowl
- Large pot with lid
Step-by-step instructions:
1. In a large mixing bowl, combine the semolina, ground beef, onion, tomato paste, red pepper paste, paprika, cumin, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Add the vegetable oil to the mixture and knead with your hands until the oil is fully absorbed.
3. Gradually add the water to the mixture, kneading with your hands until the mixture forms a smooth and elastic dough.
4. Cover the bowl with a damp cloth and let the dough rest for 30 minutes.
5. After 30 minutes, shape the dough into small balls, about the size of a golf ball.
6. In a large pot, bring 3 cups of water to a boil.
7. Add the semuda köfte balls to the boiling water, making sure they are fully submerged.
8. Cover the pot with a lid and let the köfte cook for 15-20 minutes, or until they are fully cooked.
9. Serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- Ground lamb or chicken can be used instead of ground beef.
- Olive oil can be used instead of vegetable oil.
Variations:
- Add chopped parsley or mint to the mixture for added flavor.
- Serve with a side of yogurt or tomato sauce.
Tips and tricks:
- Make sure to knead the dough well to ensure it is smooth and elastic.
- If the dough is too dry, add a little more water. If it is too wet, add a little more semolina.
- To prevent the köfte from sticking together, gently stir them occasionally while they are cooking.
Storage instructions:
Store any leftover köfte in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the köfte in a pot with a little water and heat over medium heat until heated through.
Presentation ideas:
Serve the köfte on a platter with a side of yogurt or tomato sauce.
Garnishes:
Garnish with fresh parsley or mint.
Pairings:
Semuda köfte pairs well with a side of rice or bulgur pilaf.
Suggested side dishes:
- Cucumber and tomato salad
- Grilled vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the köfte are falling apart while cooking, the dough may be too wet. Add a little more semolina to the mixture.
- If the köfte are too dry, the dough may be too dry. Add a little more water to the mixture.
Food safety advice:
- Make sure to cook the köfte thoroughly to prevent any foodborne illnesses.
- Store any leftover köfte in the refrigerator and consume within 3 days.
Food history:
Semuda köfte is a traditional Turkish dish that originated in the southeastern region of Turkey.
Flavor profiles:
Semuda köfte has a savory and slightly spicy flavor.
Serving suggestions:
Serve semuda köfte as a main dish for lunch or dinner.
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Region: Turkish