Ingredients with Measurements:
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, finely chopped
- 1 egg
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 1/2 cup pomegranate seeds
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped dill
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped walnuts
- 1/4 cup breadcrumbs
- 1/4 cup flour
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Skillet
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, cooked rice, onion, egg, salt, black pepper, cumin, and paprika. Mix well.
2. Add pomegranate seeds, parsley, mint, dill, scallions, cilantro, and walnuts. Mix well.
3. Add breadcrumbs and flour. Mix well.
4. Form the mixture into small balls, about the size of a golf ball.
5. Heat vegetable oil in a skillet over medium heat.
6. Coat the meatballs in flour and shake off any excess.
7. Fry the meatballs in the skillet until browned on all sides, about 5-7 minutes.
8. Preheat the oven to 350°F.
9. Line a baking sheet with parchment paper.
10. Transfer the meatballs to the baking sheet and bake for 10-15 minutes, until cooked through.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Skillet: Medium heat
Oven: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
Ground beef can be substituted with ground lamb or ground turkey.
Cooked rice can be substituted with cooked quinoa or cooked bulgur.
Pomegranate seeds can be substituted with dried cranberries or raisins.
Walnuts can be substituted with almonds or pistachios.
Variations:
Add 1/4 cup of crumbled feta cheese to the mixture for a tangy flavor.
Replace the pomegranate seeds with chopped dried apricots for a sweeter taste.
Add 1/4 cup of chopped sun-dried tomatoes for a richer flavor.
Tips and tricks:
Make sure to mix the ingredients well to ensure that the meatballs hold together.
Coating the meatballs in flour before frying helps to create a crispy exterior.
Baking the meatballs in the oven after frying ensures that they are cooked through.
Storage instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the meatballs in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the meatballs on a platter garnished with fresh herbs and pomegranate seeds.
Garnishes:
Fresh herbs, pomegranate seeds, and chopped walnuts.
Pairings:
Tabriz Köftesi with Pomegranate pairs well with a side of roasted vegetables or a simple salad.
Suggested side dishes:
Roasted vegetables, salad, or rice pilaf.
Troubleshooting advice:
If the meatballs are falling apart, add more breadcrumbs to the mixture to help bind the ingredients together.
Food safety advice:
Make sure to cook the meatballs to an internal temperature of 160°F to ensure that they are safe to eat.
Food history:
Tabriz Köftesi is a traditional Turkish dish that originated in the city of Tabriz in Iran. It is typically made with ground beef, rice, and a variety of herbs and spices.
Flavor profiles:
Tabriz Köftesi with Pomegranate has a savory and slightly sweet flavor, with hints of cumin and paprika.
Serving suggestions:
Serve Tabriz Köftesi with Pomegranate as an appetizer or main course with a side of roasted vegetables or a simple salad.
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Region: Turkish