Çiğ Köfte Tarifleri

Raw Meatballs

Ingredients for Raw Meatballs Recipe

  • 4 tablespoons of tomato paste
  • 2 tablespoons of pepper paste
  • 1 bowl of olive oil
  • 3 glasses of fine bulgur
  • 10 small ice cubes (ice or frozen lemon juice you put in the freezer)
  • Half a tea glass of pomegranate syrup
  • 1.5 tablespoons of salt< li itemprop="ingredients">1 teaspoon of dried mint
  • 1 teaspoon of black pepper
  • 1 teaspoon of ground pepper< li itemprop="ingredients">3-4 tablespoons of isot
  • 2 tablespoons of sumac
  • 2 tablespoons of cumin< li itemprop="ingredients">1 tablespoon of chili flakes
  • 2 onions
  • 4-5 cloves of garlici>
  • 10-15 sprigs of parsley
  • 1 bowl of walnuts
  • 1 lettuce
  • 3 tomatoes
  • 2 lemons
  • 3 cucumbers
  • 1 bunch fresh mint
  • 2 tablespoons of ketchup

How to Make Raw Meatballs Recipe

  1. First, let’s fry our tomato paste for 1 minute with a little oil that we put in the pot. The purpose of this is that the tomato paste does not stink.
  2. Then let’s grind 2 onions in the robot. Let’s take it in a strainer and wash it under water so that the bitterness comes out. Let’s squeeze it with our hands, let the juice run and put it on a plate.
  3. Let’s pass the walnuts through the robot. Soak the isot in a little water in a bowl. Chop the parsley finely. Crush 4 cloves of garlic in a mortar.
  4. Put the tomato paste, which is roasted for 1 minute, in a raw meatball tray. Mix in the onion and garlic. Let’s pour 3 cups of fine bulgur on one side of the tray and bring it together with the tomato paste sauce little by little. Knead the dough for 10 minutes.
  5. Then let’s throw the ice cubes in 2 at a time. Throw in 2 ice cubes and continue kneading immediately. When that ice melts, throw 2 more times and repeat in this way.
  6. When you throw the ice, you should knead it quickly so that the bulgur does not swell. This is why we put ice. If you put hot water directly or soak the bulgur, you will eat bulgur patties, oh my. Taste it as you knead it.
  7. When the bulgur loses its freshness, pour the pomegranate syrup and knead again. We do everything in order. Mix the spices in the bowl and knead again.
  8. When mixed, pour the soaked isot and knead. Pour the chopped parsley and knead. Pour the walnuts and knead. The kneading process takes 45 minutes in total. But it’s not over yet. Pour 1 bowl of olive oil last and knead for another half an hour and then serve on the tray with lettuce, mint, lemon cucumber.
    The taste is still on my palate. If it doesn’t work out the way you want, it means you didn’t knead well.
    You’ll knead better next time. Bon appetit ladies ☺

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