Ingredients with Measurements:
- 1 lb ground beef
- 1 cup bulgur
- 1 onion, finely chopped
- 2 tbsp tomato paste
- 2 tbsp red pepper paste
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 4 cups water
- 3 carrots, peeled and sliced
- 1/2 cup fresh parsley, chopped
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. In a mixing bowl, combine ground beef, bulgur, onion, tomato paste, red pepper paste, olive oil, salt, and black pepper. Mix well with your hands until all ingredients are fully incorporated.
2. Wet your hands with cold water and shape the mixture into small balls, about the size of a golf ball.
3. In a large pot, bring 4 cups of water to a boil. Add the meatballs to the pot and reduce the heat to medium-low. Cover the pot with a lid and let it simmer for 20 minutes.
4. Add the sliced carrots to the pot and continue to simmer for an additional 10 minutes.
5. Stir in the chopped parsley and let it cook for another 2-3 minutes.
6. Serve hot with some of the broth.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 25g
Protein: 22g
Sodium: 600mg
Substitutions for ingredients:
- Ground lamb can be used instead of ground beef.
- Quinoa can be used instead of bulgur.
- Carrots can be substituted with other vegetables such as zucchini or green beans.
Variations:
- Add some chopped garlic to the meatball mixture for extra flavor.
- Use chicken broth instead of water for a richer broth.
- Add some lemon juice to the broth for a tangy flavor.
Tips and tricks:
- Wetting your hands with cold water before shaping the meatballs will prevent the mixture from sticking to your hands.
- If the broth is too thin, you can thicken it with a tablespoon of flour mixed with some water.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with some of the broth and garnish with a sprig of parsley.
Garnishes:
Fresh parsley, lemon wedges
Pairings:
This dish pairs well with a side of rice or crusty bread.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the meatballs are falling apart, add some more bulgur to the mixture to help bind it together.
- If the broth is too thick, add more water to thin it out.
Food safety advice:
- Make sure the meatballs are cooked all the way through to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sulu köfte is a traditional Turkish dish that originated in the southeastern region of Turkey. It is a popular comfort food that is often served during the winter months.
Flavor profiles:
Sulu köfte has a savory and slightly spicy flavor from the tomato and red pepper paste. The broth is rich and flavorful from the meatballs and vegetables.
Serving suggestions:
Serve hot with some crusty bread or rice for a hearty and satisfying meal.
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Region: Turkish