Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup uncooked white rice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1 onion, grated
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp red pepper flakes
- 4 cups chicken or beef broth
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. In a large bowl, mix together ground beef, rice, parsley, mint, dill, onion, garlic, salt, black pepper, paprika, cumin, and red pepper flakes until well combined.
2. Using your hands, shape the mixture into small meatballs, about 1 inch in diameter.
3. In a large pot, bring the broth to a boil over medium-high heat.
4. Carefully add the meatballs to the pot, one at a time, making sure they are evenly spaced.
5. Reduce the heat to medium-low, cover the pot with a lid, and simmer for 20-25 minutes, or until the meatballs are cooked through and the rice is tender.
6. Add the chopped spinach to the pot and stir gently.
7. Simmer for an additional 5-10 minutes, or until the spinach is wilted.
8. Remove the pot from the heat and sprinkle the crumbled feta cheese over the top of the meatballs.
9. Serve hot, garnished with additional parsley or mint, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Medium-high heat for boiling the broth, medium-low heat for simmering the meatballs and spinach.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 20g
Protein: 28g
Sodium: 1200mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- Ground lamb or turkey can be substituted for the ground beef.
- Brown rice can be substituted for the white rice.
- Swiss chard or kale can be substituted for the spinach.
- Goat cheese or queso fresco can be substituted for the feta cheese.
Variations:
- Add diced tomatoes to the pot for a more tomato-based broth.
- Use bulgur instead of rice for a nuttier flavor.
- Add chopped carrots, celery, or bell peppers to the pot for additional vegetables.
- Use ground chicken or turkey instead of beef for a lighter version.
Tips and tricks:
- Wet your hands before shaping the meatballs to prevent the mixture from sticking to your hands.
- Use a spoon to skim off any foam or impurities that rise to the surface of the broth while simmering.
- If the broth is too salty, add a splash of water to dilute it.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in a pot over medium heat until heated through.
Presentation ideas:
Serve the Sulu Köfte in individual bowls, garnished with fresh herbs.
Garnishes:
Fresh parsley, mint, or dill can be used as a garnish.
Pairings:
- Serve with crusty bread for dipping in the broth.
- Pair with a simple green salad dressed with lemon vinaigrette.
Suggested side dishes:
- Roasted vegetables, such as carrots, potatoes, or Brussels sprouts.
- Grilled or roasted chicken or fish.
Troubleshooting advice:
- If the meatballs are falling apart while cooking, try adding an egg to the mixture to help bind it together.
- If the broth is too thick, add more water or broth to thin it out.
- If the rice is not cooked through, add more broth or water and continue simmering until tender.
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.
- Reheat leftovers to an internal temperature of 165°F before serving.
Food history:
Sulu Köfte is a traditional Turkish dish that is typically made with ground beef or lamb, rice, and spices. It is often served with a tomato-based broth and vegetables.
Flavor profiles:
Sulu Köfte has a savory, slightly spicy flavor from the combination of ground beef, spices, and broth. The addition of spinach and feta cheese adds a tangy, salty note to the dish.
Serving suggestions:
Sulu Köfte is a hearty and satisfying dish that can be served as a main course for lunch or dinner. It is best enjoyed with crusty bread for dipping in the broth.
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Region: Turkish