Ingredients with Measurements:
- 1 lb ground beef
- 1 cup fine bulgur
- 1 onion, finely chopped
- 2 tbsp tomato paste
- 1 tbsp red pepper paste
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 1/2 cup pomegranate molasses
- 1/4 cup olive oil
- 1/4 cup water
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
Special Equipment Needed:
- Large mixing bowl
- Skewers
- Grill or grill pan
Step-by-Step Instructions:
1. In a large mixing bowl, combine the ground beef, bulgur, onion, tomato paste, red pepper paste, salt, black pepper, cumin, and paprika. Mix well until all ingredients are evenly distributed.
2. Add the chopped parsley, mint, and dill to the mixture and knead with your hands until well combined.
3. Take a small handful of the mixture and shape it into a small oval-shaped ball. Repeat until all the mixture is used up.
4. Thread the meatballs onto skewers, leaving a little space between each one.
5. Preheat your grill or grill pan to medium-high heat.
6. In a small bowl, whisk together the pomegranate molasses, olive oil, and water to make the sauce.
7. Brush the meatballs with the sauce on all sides.
8. Grill the meatballs for 10-12 minutes, turning occasionally, until cooked through and lightly charred on the outside.
9. Serve the Van Köfte hot with the remaining sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe makes about 10-12 meatballs, serving 4-6 people.
Nutritional information:
Calories per serving: 280
Fat: 14g
Carbohydrates: 22g
Protein: 16g
Sodium: 400mg
Sugar: 10g
Substitutions for ingredients:
- Ground lamb or chicken can be used instead of beef.
- If you can't find pomegranate molasses, you can substitute with equal parts honey and lemon juice.
Variations:
- Add chopped nuts, such as pistachios or walnuts, to the meatball mixture for added texture and flavor.
- Serve the Van Köfte on a bed of lettuce or with pita bread for a different presentation.
- Add a pinch of cinnamon to the meatball mixture for a warm, spicy flavor.
Tips and Tricks:
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Wet your hands with cold water before shaping the meatballs to prevent the mixture from sticking to your hands.
- If you're using a grill pan, make sure to preheat it for at least 5 minutes before adding the meatballs.
Storage Instructions:
Leftover Van Köfte can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the meatballs in a microwave-safe dish and heat for 1-2 minutes, or until heated through. Alternatively, you can reheat them in the oven at 350°F for 10-15 minutes.
Presentation Ideas:
Serve the Van Köfte on a platter with the remaining sauce drizzled over the top. Garnish with fresh herbs and pomegranate seeds for a pop of color.
Garnishes:
Fresh herbs, pomegranate seeds, chopped nuts
Pairings:
Serve with a side of rice pilaf or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Cucumber and tomato salad
- Grilled eggplant
- Roasted sweet potatoes
Troubleshooting Advice:
- If the meatball mixture is too dry, add a little more water until it comes together.
- If the meatballs are falling apart on the grill, try adding a little more bulgur to the mixture to help bind it together.
Food Safety Advice:
- Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
- Always wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food History:
Van Köfte is a traditional Turkish dish that originated in the eastern city of Van. It is typically made with ground beef or lamb and bulgur, and is flavored with a variety of spices and herbs. Pomegranate molasses is a common ingredient in Turkish cuisine and adds a sweet and tangy flavor to the dish.
Flavor Profiles:
Savory, slightly spicy, sweet and tangy
Serving Suggestions:
Serve the Van Köfte with a side of rice pilaf and a fresh salad for a complete meal.
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Region: Turkish