Side Pannel
Meatballs Filled with Spices and Nuts [Icli Kofte]
Meatballs Filled with Spices and Nuts [Icli Kofte]
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Turkish, Lamb/Sheep
Ingredients List
- 500 Gr fine bulgur
- 250 Gr Fatty ground meat
- 250 Gr minced mutton (not
- Fatty)
- 3/16 tb Red pepper
- 3/16 tb Cumin
- 1 bn Parsley
- 2 tb Margarine
- 2 Onions
- 500 Gr pine nuts
- 50 Gr currants
- 100 Gr walnuts (pounded)
- Salt
- Black pepper
Directions
Melt the margarine in a saucepan, add the pine nuts and saute till light
golden. Add and saute the diced onions gently as well. Put the minced meat
and currants into a saucepan and continue sauteeing till golden brown.
Remove from heat and add the chopped parsley, salt, black pepper, pounded
walnuts and blend. Allow to stand for a while. In the meantime, put bulgur
on a large tray, add the red pepper, cumin, salt and 1 glass of cold water
and knead for half an hour to blend well. Sprinkle water while kneading if
the bulgur becomes sticky. When the bulgur becomes a light paste, add the
twice minced mutton and continue kneading for another 15 minutes. When the
mixture starts to feel like a paste, take small pieces of it and form
egg-like balls. Then, by turning the index finger rapidly inside the bulgur
balls, make fine holes in them. Fill the holes with saute which was set
aside and squeeze the cover the holes. 30 minutes before serving, put balls
in saucepan containing 6-7 glasses of boiling water and some salt, and
allow to boil for 15-20 minutes. Strain balls with perforated spoon, and
place on serving dish. P.S.: Although many restaurants and stores prefer to
offer fried meatballs, the traditional cooking method is boiling.
golden. Add and saute the diced onions gently as well. Put the minced meat
and currants into a saucepan and continue sauteeing till golden brown.
Remove from heat and add the chopped parsley, salt, black pepper, pounded
walnuts and blend. Allow to stand for a while. In the meantime, put bulgur
on a large tray, add the red pepper, cumin, salt and 1 glass of cold water
and knead for half an hour to blend well. Sprinkle water while kneading if
the bulgur becomes sticky. When the bulgur becomes a light paste, add the
twice minced mutton and continue kneading for another 15 minutes. When the
mixture starts to feel like a paste, take small pieces of it and form
egg-like balls. Then, by turning the index finger rapidly inside the bulgur
balls, make fine holes in them. Fill the holes with saute which was set
aside and squeeze the cover the holes. 30 minutes before serving, put balls
in saucepan containing 6-7 glasses of boiling water and some salt, and
allow to boil for 15-20 minutes. Strain balls with perforated spoon, and
place on serving dish. P.S.: Although many restaurants and stores prefer to
offer fried meatballs, the traditional cooking method is boiling.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
