Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup white rice
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 4 cups water
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil
- 4 eggs
- 1/4 cup chopped parsley
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine ground beef, rice, onion, garlic, egg, salt, black pepper, cumin, and paprika. Mix well until all ingredients are evenly distributed.
2. Wet your hands and shape the mixture into small meatballs, about the size of a walnut.
3. In a large pot, heat vegetable oil over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
4. In a small bowl, whisk together tomato paste and 1 cup of water. Pour the mixture over the meatballs and add the remaining 3 cups of water.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 30 minutes, stirring occasionally.
6. Crack the eggs into the pot, spacing them evenly. Cover the pot and cook for an additional 5 minutes or until the eggs are set.
7. Sprinkle chopped parsley over the top of the dish and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for cooking the meatballs, low heat for simmering the dish.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 413
Fat: 26g
Carbohydrates: 17g
Protein: 28g
Sodium: 703mg
Sugar: 2g
Fiber: 1g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef.
- Brown rice can be used instead of white rice.
- Chopped scallions can be used instead of onion.
- Fresh minced ginger can be used instead of garlic.
Variations:
- Add chopped carrots and celery to the dish for extra vegetables.
- Use chicken broth instead of water for a richer flavor.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Wetting your hands before shaping the meatballs will prevent the mixture from sticking to your hands.
- Stirring the dish occasionally while simmering will prevent the rice from sticking to the bottom of the pot.
- Use a spoon to create a small well in the dish before cracking the eggs into it, to prevent them from spreading too much.
Storage instructions:
Leftovers can be stored 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 the dish in individual bowls, garnished with extra parsley.
Garnishes:
Chopped scallions, sliced jalapenos, or a dollop of sour cream can be used as garnishes.
Pairings:
This dish pairs well with crusty bread or a side salad.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the dish is too watery, simmer it uncovered for a few minutes to thicken the sauce.
- If the rice is still hard after simmering, add a bit more water and continue cooking until the rice is tender.
Food safety advice:
- Make sure the meatballs are cooked through before adding the eggs.
- Store leftovers promptly in the refrigerator.
Food history:
Sulu Köfte is a traditional Turkish dish made with meatballs and a tomato-based sauce. It is often served with rice or bread.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the tomato paste.
Serving suggestions:
Serve hot with crusty bread or a side salad.
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Region: Turkish