Ingredients with Measurements:
For the Vegetable Sulu Köfte:
- 1 cup fine bulgur
- 1 cup hot water
- 1/2 cup all-purpose flour
- 1/2 cup grated zucchini
- 1/2 cup grated carrot
- 1/2 cup grated onion
- 1/4 cup chopped parsley
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup olive oil
- 4 cups vegetable broth
For the Tahini Sauce:
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/4 cup water
- 1 garlic clove, minced
- 1/2 teaspoon salt
Special equipment needed: None
Step-by-step instructions:
For the Vegetable Sulu Köfte:
1. In a large mixing bowl, combine the bulgur and hot water. Cover and let sit for 15 minutes.
2. Add the flour, grated zucchini, grated carrot, grated onion, chopped parsley, tomato paste, red pepper paste, salt, black pepper, cumin, paprika, and cayenne pepper to the bulgur mixture. Mix well.
3. Form the mixture into small balls, about the size of a walnut.
4. Heat the olive oil in a large pot over medium-high heat. Add the vegetable balls and cook for 2-3 minutes, stirring occasionally.
5. Add the vegetable broth to the pot and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetable balls are cooked through.
For the Tahini Sauce:
1. In a small mixing bowl, whisk together the tahini, lemon juice, water, minced garlic, and salt until smooth.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for cooking the vegetable balls, low heat for simmering in the broth.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 32g
Fiber: 8g
Protein: 10g
Substitutions for ingredients:
You can substitute the vegetable broth with chicken or beef broth if desired. You can also use different types of grated vegetables, such as sweet potato or beetroot.
Variations:
You can add different spices to the vegetable balls, such as coriander or turmeric. You can also add chopped nuts or raisins to the mixture for added texture and flavor.
Tips and tricks:
Make sure to mix the bulgur and hot water well and let it sit for at least 15 minutes to ensure it is fully hydrated. When forming the vegetable balls, wet your hands with water to prevent sticking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the vegetable sulu köfte in a pot over low heat until warmed through. The tahini sauce can be reheated in the microwave or on the stovetop.
Presentation ideas:
Serve the vegetable sulu köfte in individual bowls with a dollop of tahini sauce on top. Garnish with chopped parsley or a sprinkle of paprika.
Garnishes:
Chopped parsley, paprika, or a drizzle of olive oil.
Pairings:
Serve with a side of crusty bread or pita for dipping in the broth. A simple salad of mixed greens with a lemon vinaigrette would also pair well.
Suggested side dishes:
Crusty bread or pita, mixed green salad.
Troubleshooting advice:
If the vegetable balls are falling apart in the broth, try adding a bit more flour to the mixture to help bind it together.
Food safety advice:
Make sure to cook the vegetable balls to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Sulu köfte is a traditional Turkish dish made with meatballs in a broth. This vegetarian version replaces the meat with grated vegetables.
Flavor profiles:
The vegetable sulu köfte has a savory, slightly spicy flavor from the combination of spices and red pepper paste. The tahini sauce adds a nutty, tangy flavor.
Serving suggestions:
Serve the vegetable sulu köfte as a main dish for a vegetarian meal.
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Region: Turkish