TURKISH TEA (CAY) WITH ICLI KOFTE

Going with our theme of Tea/Chai from last week here a Turkish snack to go with it. You can also use this as a starter for your meal, or to have with a drink.

Ingredients

   – 700 grams minced meat
   – salt to taste
   – 300 grams fine bulgur (cracked wheat)
   – pepper
   – 1 egg 50 grams crushed walnuts
   – 1 teaspoon cumin
   – 20 grams pine nuts
   – 1 teaspoon cayenne pepper
   – 20 grams currants
   – 1 bunch parsley
   – 3 onions
   – 20 grams margarine
   – 220 grams vegetable oil

Method

Boil bulgur in plenty of water until soft. Drain and set aside. Melt margarine and lightly brown chopped onions and pine nuts. Add 350 grams of meat and saute until juices evaporate. Remove from heat. Add pepper, salt, cumin, crushed walnuts, currants and chopped parsley. Mix. In a large bowl, combine the remainder of meat with the bulgur. Add cayenne pepper and egg.

Mix and knead well. Take a large walnut sized piece of mixture and roll into a ball. With index finger, make a hole and push the inside, making a large cavity. Stuff the cavity with the meat mixture,press hole with fingers to close. Lightly press meatball in palm of hand to shape like an egg. Repeat procedure, making as many meatballs as possible. Add meatballs to salted boiling water and boil for 5 minutes. Remove and drain on absorbent paper. Heat oil in frying pan and lightly fry meatballs until golden brown. Drain and serve.

recipesMeirav Dulberg