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MEATBALLS


 INGREDIENTS:

 FOR THE CIG KÖFTE

 500 grams of tomatoes

 400 g fine bulgur (Köftelik bulgur)

 1 small onion

 150 g paprika pulp (ajvar)

 50 grams of tomato paste

 1 tsp cumin

 1 - 2 teaspoons pul beaver

 1 tsp Isot Biber (fermented chilies)

 50ml olive oil

 40 ml pomegranate syrup

 2 tsp salt

 FOR SERVING

 2-3 lemons

 2 romaine lettuce (alternatively iceberg lettuce or lettuce)

 some pomegranate syrup



MÉTHODE:

 1. For the Cig Köfte, wash the tomatoes, cut in half and remove the stalk.  Cut the tomatoes into large pieces and puree with a hand blender or in a blender.  Place in a large bowl along with the bulgur and mix briefly.

 2. Peel the onion, chop very finely and add to the tomato bulgur mixture along with the paprika and tomato paste.

 3. Mix spices and olive oil in a small bowl and add to the mixture.  Knead everything thoroughly with your hands for about 8-10 minutes.  When kneading, rub the fine bulgur grains together so that they swell and form a relatively firm and malleable mass.

 4. Add the pomegranate syrup and salt and knead for another 1-2 minutes until combined.  Set the mixture aside and let stand for about 10 minutes.

 5. Meanwhile, cut the lemons into wedges.  Clean the romaine lettuce, pluck off the leaves, wash and dry thoroughly.

 6. To form the kofte, prepare a small bowl with some water and wet your hands with it.  For the typical shape of the Cig Köfte, shape 1 tablespoon of the mixture into a roll in one hand.  Then press firmly together so that you can see a fingerprint.  Wet hands again after shaping each cigköfte.  Serve the cig köfte with lemon wedges, romaine lettuce and, if desired, some pomegranate syrup.


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