Ingredients with Measurements:
- 1 lb ground beef
- 1 cup fine bulgur
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- 1 tbsp tomato paste
- 1 tbsp red pepper paste
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 1 eggplant, peeled and cubed
- 1 red pepper, chopped
- 2 tbsp olive oil
- 4 cups water
- 1 tbsp lemon juice
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot with lid
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the ground beef, bulgur, onion, garlic, egg, tomato paste, red pepper paste, salt, black pepper, cumin, and paprika. Mix well until all ingredients are evenly distributed.
2. Using your hands, form the mixture into small meatballs, about the size of a golf ball.
3. In a large pot, heat the olive oil over medium-high heat. Add the eggplant and red pepper and cook for 5 minutes, stirring occasionally.
4. Add the meatballs to the pot and cook for another 5 minutes, stirring occasionally.
5. Add the water and lemon juice to the pot and stir gently.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer for 30-35 minutes, or until the meatballs are cooked through and the eggplant is tender.
8. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing vegetables, low heat for simmering meatballs and vegetables.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 26g
Protein: 22g
Fiber: 7g
Sugar: 6g
Sodium: 650mg
Substitutions for ingredients:
- Ground lamb or turkey can be substituted for ground beef.
- Quinoa or rice can be substituted for bulgur.
- Green or yellow peppers can be substituted for red pepper.
- Vegetable broth can be substituted for water.
Variations:
- Add chopped tomatoes or canned tomatoes for a more tomato-based broth.
- Add chopped potatoes or carrots for a heartier dish.
- Add a pinch of red pepper flakes for extra heat.
Tips and tricks:
- Make sure to use fine bulgur for the meatballs, as it will absorb the moisture better.
- Wet your hands with cold water before forming the meatballs to prevent sticking.
- If the broth is too thick, add more water as needed.
- For a thicker broth, add a spoonful of flour or cornstarch to the mixture before simmering.
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 fresh parsley on top.
Garnishes:
Fresh parsley, chopped
Pairings:
Serve with a side of crusty bread or pita.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the meatballs are falling apart, add more bulgur to the mixture.
- If the broth is too thin, simmer uncovered for a few minutes to evaporate some of the liquid.
Food safety advice:
- Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
- 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 the country. It is typically made with ground beef or lamb and bulgur, and is often served with vegetables and a tomato-based broth.
Flavor profiles:
Sulu Köfte is a savory and hearty dish with a slightly spicy kick from the red pepper paste. The eggplant and red pepper add a subtle sweetness to the broth.
Serving suggestions:
Serve hot with crusty bread or pita for dipping in the broth.
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Region: Turkish