Ingredients with Measurements:
- 1 lb ground beef
- 1 cup fine bulgur
- 1 onion, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 2 tbsp tomato paste
- 4 cups water
- 1 can chickpeas, drained and rinsed
- 1/2 cup green olives, pitted and sliced
- 2 tbsp olive oil
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. In a mixing bowl, combine the ground beef, bulgur, onion, parsley, mint, salt, black pepper, cumin, paprika, red pepper flakes, and tomato paste. Mix well with your hands until everything is evenly combined.
2. Wet your hands and shape the mixture into small meatballs, about the size of a walnut.
3. Heat the olive oil in a large pot over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
4. Add the water to the pot and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
5. Add the chickpeas and olives to the pot and simmer for another 10 minutes.
6. Serve hot, garnished with additional parsley and olives if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning the meatballs
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 460
- Fat: 23g
- Carbohydrates: 37g
- Protein: 27g
- Fiber: 10g
- Sugar: 4g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef
- Quinoa or rice can be used instead of bulgur
- Cilantro can be used instead of parsley
Variations:
- Add diced carrots and celery to the pot for extra vegetables
- Use black olives instead of green olives
- Add a can of diced tomatoes for a more tomato-based broth
Tips and tricks:
- Wetting your hands before shaping the meatballs will prevent the mixture from sticking to your hands
- Make sure the water is boiling before adding the meatballs to the pot
- Taste the broth and adjust the seasoning as needed
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve in individual bowls with a sprinkle of parsley on top
Garnishes:
- Fresh parsley
- Sliced olives
Pairings:
- Crusty bread
- Rice pilaf
- Roasted vegetables
Suggested side dishes:
- Greek salad
- Hummus and pita bread
- Tzatziki sauce
Troubleshooting advice:
- If the meatballs are falling apart, add more bulgur to the mixture to help bind it together
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are fully cooked
Food history:
- Sulu köfte is a traditional Turkish dish made with meatballs and a tomato-based broth
Flavor profiles:
- Savory, slightly spicy, and tangy from the olives
Serving suggestions:
- Serve hot with a side of crusty bread for dipping in the broth
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish