Ingredients with Measurements:
- 500g ground beef
- 1 cup of rice
- 1 onion, finely chopped
- 1 egg
- 1/2 cup of breadcrumbs
- 1/2 cup of chopped walnuts
- 1/2 cup of chopped mushrooms
- 2 tablespoons of tomato paste
- 1 tablespoon of red pepper flakes
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 4 cups of water
- 1/4 cup of olive oil
Special equipment needed:
- Large pot
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. In a mixing bowl, combine ground beef, rice, onion, egg, breadcrumbs, walnuts, mushrooms, tomato paste, red pepper flakes, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Using your hands, shape the mixture into small meatballs, about the size of a golf ball.
3. In a large pot, heat olive oil over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
4. Add 4 cups of water to the pot and bring to a boil. Reduce heat to low and let simmer for 30 minutes.
5. Serve hot with a ladle of the broth and garnish with chopped parsley or cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning the meatballs, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of beef.
- Quinoa or bulgur can be used instead of rice.
- Any type of nuts can be used instead of walnuts.
- Any type of mushrooms can be used.
Variations:
- Add diced carrots and celery to the pot for extra flavor and nutrition.
- Use chicken broth instead of water for a richer flavor.
- Add a dollop of yogurt or sour cream on top of each serving.
Tips and tricks:
- To prevent the meatballs from sticking to the pot, make sure the oil is hot before adding them.
- If the broth is too thin, add a tablespoon of flour mixed with water to thicken it.
- Make sure the meatballs are evenly sized for even cooking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of parsley or cilantro on top.
Garnishes:
Chopped parsley or cilantro.
Pairings:
Serve with crusty bread or rice pilaf.
Suggested side dishes:
Roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the meatballs fall apart while cooking, add more breadcrumbs to the mixture.
- If the broth is too thick, add more water.
Food safety advice:
Make sure the meatballs are cooked to an internal temperature of 165°F to ensure they are safe to eat.
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, rice, and spices, and is served in a flavorful broth.
Flavor profiles:
Sulu Köfte is savory and slightly spicy, with a nutty flavor from the walnuts and a rich umami taste from the mushrooms.
Serving suggestions:
Serve hot with a ladle of the broth and garnish with chopped parsley or cilantro.
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Region: Turkish