Ingredients with Measurements:
- 500g ground beef
- 1 cup fine bulgur
- 1 onion, grated
- 1 egg
- 2 tbsp tomato paste
- 2 tbsp red pepper paste
- 2 tbsp dried mint
- 1 tsp salt
- 1 tsp black pepper
- 4 cups water
- 2 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves, minced
- 2 tomatoes, diced
- 1 tsp paprika
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Large pot with lid
- Wooden spoon
- Skillet
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, bulgur, grated onion, egg, tomato paste, red pepper paste, dried mint, salt, and black pepper. Mix well with your hands until all ingredients are well combined.
2. Wet your hands and shape the mixture into small meatballs, about the size of a walnut.
3. In a large pot, bring 4 cups of water to a boil. Add the meatballs to the boiling water and cook for about 20 minutes, or until the meatballs are cooked through and tender.
4. In a skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for a minute.
5. Add diced tomatoes, paprika, salt, and pepper to the skillet. Cook for about 5 minutes, or until the tomatoes are soft and the sauce has thickened.
6. Using a slotted spoon, remove the meatballs from the pot and add them to the skillet with the tomato sauce. Gently stir to coat the meatballs with the sauce.
7. Serve hot with rice or bread.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Ground lamb can be used instead of ground beef.
- Fresh mint can be used instead of dried mint.
- Canned diced tomatoes can be used instead of fresh tomatoes.
Variations:
- Add chopped parsley or cilantro to the meatball mixture for extra flavor.
- Add chopped green peppers or hot peppers to the tomato sauce for a spicy kick.
- Make the meatballs larger and serve them as a main dish.
Tips and tricks:
- Wet your hands before shaping the meatballs to prevent the mixture from sticking to your hands.
- Make sure the tomato sauce is thick enough to coat the meatballs.
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 meatballs and tomato sauce in a shallow bowl or on a platter.
Garnishes:
Sprinkle with chopped parsley or cilantro before serving.
Pairings:
Serve with rice or bread.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Grilled eggplant
Troubleshooting advice:
- If the meatballs fall apart while cooking, add more bulgur to the mixture.
- If the tomato sauce is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure the meatballs are cooked through and reach an internal temperature of 160°F to prevent foodborne illness.
- 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 Turkey. It is made with ground meat, bulgur, and spices, and is typically served with a tomato-based sauce.
Flavor profiles:
Sulu köfte is savory and slightly spicy, with a tangy tomato sauce.
Serving suggestions:
Serve hot with rice or bread.
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Region: Turkish