Don't know what to cook with meat? Kofte (Turkish cutlets) - best dish for quick dinner for the whole family. Step by step recipe with photos. Video recipe.
Recipe content:

Turkish cuisine is in the top ten national cuisines. It is the most versatile, and the cooking technology is suitable for every taste. Turkish dishes have taken root all over the world, because. The recipes are varied and very simple. Refined taste given by a combination of available and simple products. We will devote this review to Turkish cutlets - kofte.

Turkish kofte can be of different shapes and sizes. The main secret cooking - well-mixed minced meat. They are prepared from various varieties of traditional meat, as well as from cereals. Each inhabited region of Turkey keeps its secrets of cooking treats and unique recipe. The proposed recipe is incredibly fragrant and delicious meatballs easy to do at home on your own. The food has an unearthly taste, incredible juiciness and softness.

For cooking, pork of medium fat content was selected. Out strongly lean meat kofte will be very dry. If, nevertheless, the meat is lean, then add a little softened meat to the minced meat. butter or twisted fat. They are especially tasty turkish meatballs from mixed minced beef and lamb. Minced meat can be supplemented with various products: sauce, nuts, vegetables, breadcrumbs, etc. You can serve any side dish with cutlets: fried potatoes, french fries, mashed potatoes, boiled buckwheat porridge, Turkish bulgur pilaf, etc. It is very tasty to serve Turkish cutlets with fried tomatoes and sweet peppers.

• Calorie content per 100 g - 290 kcal.
• The number of servings - 15 pcs.
• Cooking time - 30 minutes

Ingredients:

• Pork with small layers of fat - 500 g
• Onion- 1 PC.
• Walnuts, garlic, sesame - optional
• Salt - 1 tsp or to taste
• Eggs - 1 pc.
• Vegetable oil - for frying cutlets in deep fat
• Ground crackers - 50 g
• Black ground pepper - a pinch

Step-by-step cooking kofte (Turkish cutlet), recipe with photo:

1. Wash the pork under running water and pat dry with a paper towel. Twist the meat in a meat grinder with a medium grate. Peel the onion from the husk, wash and also twist.

2. Add to minced meat ground crackers, salt, black pepper and any spices and spices.

3. Add eggs to foods.

4. Mix the food well. This is one of the main rules of a successful dish. Do this process with your hands, passing the minced meat between your fingers. Knead the dough for a long time, at least 7 minutes. You can even beat him a little. Lift it with your hands and forcefully throw it back into the bowl.

5. Form oblong cutlets and put them in a sieve, in which put them in a pan with boiling vegetable oil. Fry the products for several minutes, until golden brown.

National Turkish dish, whose homeland is Urfa. Real raw cutlets are cooked with minced meat, which is put raw, but in the process of long rubbing with hands, it actually becomes cooked. A feature of the cutlets is their spiciness - really, it's very, very spicy. In cooking, a special hot pepper is used - isot. The readiness of the cutlets is checked by throwing them up to the ceiling. Well-mixed minced meat should not stick to it. We will cook a simplified version - cutlets without meat and not so spicy. Adjust the spiciness yourself by reducing or increasing the amount of pepper. Well, we won’t throw it up to the ceiling (it’s a pity for the ceiling).

Need to:

3 cups small bulgur (cutlet)

1 medium onion

3 garlic cloves

2 tablespoons tomato paste

3 tablespoons of pepper paste

3 tablespoons vegetable oil

2 dessert spoons of salt

2 dessert spoons coarsely ground red hot pepper(pool bieber)

1 tablespoon isot pepper

4-5 green onions

half a bunch of parsley

1. In a wide and large dish (I have a baking tray), put bulgur, pasta, add seasonings (salt and pepper). Grate the onion and garlic on a fine grater. Mix by rubbing the minced meat on the bottom of the tray. Add vegetable oil and knead, knead, knead. In general, the main feature of the recipe is well-mixed minced meat.

2. Slowly add warm water and knead until the water is absorbed. Add water and knead until you feel with your hands that the stuffing has become soft.

3. Lastly, add finely chopped green onion and parsley. Once again, mix everything well.

4. In principle, you can eat with a fork, but it is much more pleasant to form cutlets in the palms. Take one cutlet, sprinkle it with a little lemon juice, wrap it in a lettuce leaf, and lettuce leaf in a piece of pita bread and eat everything.)))

Kofte is one of the most popular dishes in Turkey. They say that the very word kofte" (köfte) is borrowed from the Persian "kyufta" (کوفتن), which means to beat (meat) or grind. In turn, kyufta is a kind of meatballs, a traditional dish countries of the Middle East and South Asia. So, old recipes Of the well-known cookbooks in Arabic, it was proposed to cook kufta mainly from lamb, after coating the meat with egg yolk and saffron. Turkish kofte differ in the method of preparation, in the ingredients included in the composition, in the degree of use of spices, in size, in shape and even in the area. Usually, finely chopped or scrolled meat is mixed with spices, onions and other ingredients, then the minced meat is manually shaped into small cutlets or balls, which are laid out on the grill (grill), fried in a pan, boiled in a saucepan or baked in an oven or oven.

Although usually kofte made from chopped red meat (beef, lamb), recipes are known kofte from white meat(chicken, veal), or even without it, for example, from potatoes or lentils. How many recipes are known kofte probably no one knows for sure. It is believed, for example, that in Turkey you can taste at least 291 different types of kofte. Below are just a few of the species. kofte, which, however, are quite common in the menu and .

Kuru kofte

The word "kuru" (kuru) - means "dry" and does not fit at all with tasty and, most importantly, juicy dish. They say it's just that for kuru kofte no gravy or sauces are used. Moreover, kuru kofte can be considered fundamental classic dish, which includes the following ingredients: minced meat, onions, eggs, pre-soaked in water and squeezed bread (some believe that the whole point of "kuru" is to use only dry grated bread), parsley, pepper and kofte bahari (köfte baharı - a special mixture of spices for kofte). Cumin and garlic are optional.

kofte (Dalyan kofte)

The name of this dish is often associated with the town of the same name in the province, although no special facts or confirmation of this are known. Training kofte reminiscent of kuru kofte, but here the minced meat is not divided into cutlets, but a large roll is rolled out of it, inside of which carrots, peas and even hard-boiled eggs are placed. The dish is baked in the oven, and served for serving cut into slices.

kofte (İzmir köftesi)

For kofte you need to prepare the kuru first kofte, which is pre-fried on the grill, and then, together with potato slices, green pepper and tomatoes, cooked in a pot on the stove or in the oven.

Chig kofte (Çiğ köfte)

Lean chopped (rolled) meat is kneaded with crushed wheat (ince bulgur - small bulgur), onions, tomatoes or red pepper paste, as well as large quantity spices (cumin, paprika, pepper, mint, coriander, cinnamon, etc.). As is customary in Southeastern Anatolia, chig kofte eaten raw (çiğ - raw) and served with lettuce salad, and served as a starter - the first course during a meal. Unfortunately, according to the new rules, serving dishes with raw meat prohibited (at least in), so in the metropolis you will have to be content with a vegetarian substitute for real chig kofte.

Harput köftesi

Judging by the name (the city of Elazig is called Harput by the Kurds), this species kofte originally from Eastern Anatolia. Small balls, which in addition to minced meat include crushed wheat (bulgur), onions, parsley, peppers and sweet basil, are cooked in a sauce of oil, tomatoes and / or red pepper paste.

Mercimek kofte (Mercimek köftesi)

Red lentils (mercimek) and crushed wheat (bulgur) are kneaded with onion, parsley and tomato paste. Merjimek kofte served with lettuce or arugula (a herb of the cabbage family).

Yzgara köfte (Izgara köfte)

Yzgara kofte contains almost the same ingredients as kuru kofte except for eggs. Prepared exclusively on the grill (Izgara).

(İçli köfte)

This dish is a must-try in, for example, on. - this is the taste of traditional meat cutlets with the addition of walnuts in a crispy bulgur crust.

İnegöl köftesi

Balls of thoroughly mixed minced meat, onions, peppers and soda (sodium bicarbonate) should be cooked in an oven or on a grill (grill). To experience the true taste of meat, in Inegöl kofte very few spices are added, and most often they are simply not used. The Turks owe the recipe for this dish to a certain Mustafa Efendi, who emigrated from Bulgaria to the city of Inegol (province) in the 19th century.

Kadınbudu köfte

The name of this dish is usually translated as "lady's thigh". Indeed, the rounded shape of plump cutlets resembles something very appetizingly similar in women. Fried minced meat is kneaded with onions and boiled rice, and the cutlets themselves are fried, first dipped in beaten eggs with flour.

Tekirdag kofte (Tekirdağ köftesi)

Tekirdag in Rumelia is famous not only for its national drink, but also for excellently prepared kofte, one of the species of which even received the name of the city. Tekirdag kofte cooked like regular chicken kofte, but only dry bread crumbs are used instead of soaked and squeezed bread.

Sulu kofte

This dish is more like a soup (sulu - water). Small balls made from minced meat, crushed wheat (bulgur) or rice, onion and parsley are cooked in a sauce of oil, tomato paste and water. Some also add small cubes of carrots and potatoes to the sauce.

Ekşili köfte

Akshili kofte also called "terbiyeli kofte" (terbiyeli köfte), which can be translated as "refined" or "specific" kofte. It is prepared in the same way as sulu. kofte. The difference is in the extra, sour (ekşi) taste. Among the ingredients of this dish, in addition to the egg and flour mixture, lemon and yogurt appear.

Cooking instructions

10 minutes Print

1. For minced meat at Meat Point, only halal beef is used, and the minced meat is twisted by themselves - you need to cut off the fat from the fillet and carefully remove the veins. Then pass the meat through a meat grinder and mix with lamb fat tail, salt, cumin and other spices to taste. From minced meat you need to form small cutlets and fry on the grill for about four minutes. Tool Electric meat grinder Good meat grinder- Powerful, stable and not too noisy. Other handy applications are the "reverse" function, which allows you to scroll the stuck pieces in the opposite direction, different attachments and overheat protection. According to the test results published in the 12th issue of the Afisha-Food magazine, good option It turned out to be a Kenwood MG 510 meat grinder.

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  2. Tomatoes - Baku or Uzbek - need to be cut into thick circles, white lettuce - into half rings, chop the chili pepper. You can refuse onions and peppers, or you can put more, as you like. Lettuce leaves cut into wide noodles. Chef's knife tool The chef's knife is a versatile and, in general, indispensable tool that will cope with any cutting work - from cutting a huge piece of meat to much finer chopping of parsley. A favorite of many professional chefs, the Japanese Global is not prone to rust or stains, has a very sharp blade and the only thing it fears is improper sharpening, which is best left to professionals.

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  3. Suluguni cakes need to be slightly grilled to make the cheese softer. To take salty or unleavened is a personal matter for everyone. Lavash also needs to be dried a little, and then cut around the edges to make an even rectangle. Grill pan tool It is good to fry meat or poultry on a regular grill outside the city, and at home a grill pan with a corrugated bottom is useful - good square ones, made of cast iron, are, for example, at Le Creuset. All excess oil that flows into the grooves at the bottom can be easily drained thanks to special drain spouts on the sides.

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In the original Chig kofte (pronounced "chii kofte" in Turkish) are Turkish cutlets made from raw small bulgur andraw minced meatwith tomato paste and hot spices. Minced meat is kneaded for a long time and thoroughly, thus raw meat is "stewed" by the warmth of hands and "smoked" by the sharpness of spices. But I have a recipe without meat and with less effort. Instead of meat - crushed potatoes. :)

Ingredients:

• 2 small potatoes (to make a glass of crushed potatoes)
• 1 st. small bulgur
• 2/3 st. boiling water
• 1 small onion
• 1 medium garlic clove
• 1 tbsp tomato paste
• 2 tbsp pepper paste
• 1-2 tsp hot red pepper flakes (spicy paprika)
• 1 tbsp olive oil
• 1 tsp ground sweet red pepper (sweet paprika)
• 0.5 tsp cumin
• 1 tsp isot (processed red pepper flakes in black)
• 1 tsp Turkish pomegranate syrup (nar ekşisi)
• 1.5 tsp salt
• lettuce
• 1-2 lemons
• pita bread and parsley leaves (optional)

Note: a teaspoon is a Turkish dessert spoon

Peel potatoes, cut into cubes and boil.

Drain some of the water from the cooked potatoes into a glass. In a large bowl, crush the potatoes, adding a third of a glass of broth so that the mashed potatoes are very liquid. (I boiled it "in uniform" for better preservation of vitamins, cleaned it almost hot and added a third of a glass of boiling water to the crush.) Into the hot crushadd a glass of fine bulgur. Mix quickly. The mass immediately turns out to be quite thick.

According to the recipe, you need to thoroughly knead the mass while still warm, but I just close the lid tightly and leave the bulgur for half an hour swell. Knead a little, and you get a "cool dough". Cover with a lid again so that the bulgur further reaches the condition.

In the meantime, we wash lettuce and parsley. Grind the onion and garlic in a food processor until gruel (or grate the onion and pass the garlic through a press). Squeeze the porridge a little. We don't need juice.

Add onion-garlic gruel, tomato and pepper paste, pomegranate syrup (if not, then without it), olive (or any other vegetable) oil, pour hot and sweet paprika, cumin, salt and isot (if not , then without it). Cutlets should be very sharp and spicy. I have a double portion of spices. Let's taste it.Now the hardest part. The mass must be thoroughly kneaded so that the taste of tomato paste and onions disappears. 30-40 minutes. Otherwise, it will turn out not tasty, and even heartburn can happen. :) By the way, for a darker color, you should put more tomato paste, but then you need to knead longer.

Chii kofte is usually eaten on a lettuce leaf and sprinkled with lemon. And in Istanbul, as a rule, they serve it in pita bread. A couple of lettuce leaves, a handful of parsley leaves are placed on the pita bread, cutlets in a row on top + a little lemon juice and roll into a roll. I highly recommend. :)