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

Ingredients:

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

Note: a teaspoon is a Turkish dessert spoon

Peel the potatoes, cut into cubes and boil.

Pour some of the water from the finished 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 pounded meat.)add a glass of small 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 "tough dough". We cover again with a lid so that the bulgur further reaches its condition.

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

Add to the bulgur "dough" onion-garlic gruel, tomato and pepper paste, pomegranate syrup (if not, then without it), olive (or any other vegetable) oil, pour in hot and sweet paprika, cumin, salt and isot (if not , then without it). The cutlets should be very hot and spicy. I have a double portion of spices. We taste it.Now comes the hardest part. The mass must be thoroughly kneaded so that the taste of tomato paste and onions disappears. Minutes 30-40. Otherwise, it will not turn out 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.

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

Köfte 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 of the Middle East and South Asia. For example, ancient recipes from well-known cookbooks in Arabic suggested preparing kyufta mainly from lamb, after having coated 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, shape and even terrain. 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 minced 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 cooking recipes are known kofte Probably no one knows for sure. It is believed, for example, that in Turkey you can taste no less than 291 different types kofte... Below is just a small part of the species kofte, which, however, are quite often found on the menu and.

Kuru köfte

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

köfte (Dalyan köfte)

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 is known. Training kofte resembles a kuru kofte, but here the minced meat is not divided into cutlets, but a large roll is rolled out of it, inside which they put carrots, peas and even hard-boiled eggs. The dish is baked in the oven and cut into slices for serving.

köfte (İzmir köftesi)

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

Chig köfte (Çiğ köfte)

Low-fat minced (rolled) meat is kneaded together with crushed wheat (ince bulgur - small bulgur), onions, tomatoes or red pepper paste, as well as a lot of spices (caraway seeds, paprika, pepper, mint, coriander, cinnamon, etc.) ). As is customary in Southeast Anatolia, chig kofte eaten raw (çiğ - raw) and served with lettuce, and served as a starter, the first course of a meal. Unfortunately, according to the new rules, serving dishes with raw meat is 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 Kurds call the city of Elazig Harput), this view kofte originally from Eastern Anatolia. Small balls, which, in addition to minced meat, include crushed wheat (bulgur), onions, parsley, peppers and sweet basil, are prepared in a sauce of butter, tomatoes and / or red pepper paste.

Mercimek köftesi

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

Izgara köfte

Yzgara kofte contains almost the same ingredients as kuru kofte, excluding 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

The balls of thoroughly mixed minced meat, onions, peppers and baking soda (sodium bicarbonate) should be cooked in the oven or on the grill. To experience the true taste of meat, in Inegol 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 town 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 by dipping them into beaten eggs with flour.

Tekirdağ köftesi

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

Sulu köfte

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

Ekşili köfte

Action kofte also called terbijeli 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 complementary, sour (ekşi) flavor. Among the ingredients of this dish, in addition to the egg and flour mixture, lemon and yogurt appear.

Not sure what to cook with meat? Köfte (Turkish cutlets) is the best quick meal for the whole family. Step by step recipe with photo. Video recipe.
Recipe content:

Turkish cuisine is one of the ten best national cuisines. It is the most versatile, and the cooking technology suits every taste. Turkish dishes have taken root all over the world, because the recipes are varied and very simple. Exquisite taste is provided by the combination of affordable and simple products. We will devote this review to Turkish cutlets - köfte.

Turkish köfte can be of different shapes and sizes. The main secret of cooking is well-mixed minced meat. They are prepared from various types of traditional meat, as well as from cereals. Each inhabited region of Turkey keeps its own secrets of cooking and a unique recipe. The proposed recipe for incredibly fragrant and mouth-watering cutlets can be easily implemented at home on your own. The dish has an unearthly taste, incredible juiciness and softness.

Medium fat pork was selected for cooking. Very lean meat will make köfte very dry. If, nevertheless, the meat is lean, then add a little softened butter or twisted bacon to the minced meat. Turkish cutlets made from mixed minced beef and lamb are especially tasty. Minced meat can be supplemented with various products: sauce, nuts, vegetables, bread crumbs, 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 bell peppers.

• Caloric content per 100 g - 290 kcal.
• Servings - 15
• Cooking time - 30 minutes

Ingredients:

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

Step by step cooking köfte (Turkish cutlets), 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 wire rack. Peel the onions, wash and twist as well.

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

3. Add eggs to food.

4. Mix 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 it off a little. Use your hands to lift it up and forcefully throw it back into the bowl.

5. Form into oblong cutlets and place them in a sieve, in which place them in a saucepan of boiling vegetable oil. Fry the products for a few minutes, until golden brown.

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

Ingredients:

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

Note: a teaspoon is a Turkish dessert spoon

Peel the potatoes, cut into cubes and boil.

Pour some of the water from the finished 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 pounded meat.)add a glass of small 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 "tough dough". We cover again with a lid so that the bulgur further reaches its condition.

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

Add to the bulgur "dough" onion-garlic gruel, tomato and pepper paste, pomegranate syrup (if not, then without it), olive (or any other vegetable) oil, pour in hot and sweet paprika, cumin, salt and isot (if not , then without it). The cutlets should be very hot and spicy. I have a double portion of spices. We taste it.Now comes the hardest part. The mass must be thoroughly kneaded so that the taste of tomato paste and onions disappears. Minutes 30-40. Otherwise, it will not turn out 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.

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

Cooking instructions

10 minutes Print

1. For minced meat in Meat Point they use only halal beef, and the minced meat is twisted by itself - 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. Form small cutlets from the minced meat and grill for about four minutes. Tool Electric meat grinder A good grinder is powerful, stable and not too noisy. Other handy apps include a “reverse” function that allows you to rewind stuck pieces, different attachments, and overheating protection. According to the test results published in the 12th issue of Afisha-Food magazine, the Kenwood MG 510 meat grinder turned out to be a good option.

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  2. Tomatoes - Baku or Uzbek - should be cut into thick slices, white lettuce - in half rings, chili peppers should be chopped. You can refuse onions and peppers, or you can put more as you like. Cut lettuce leaves into wide noodles. Chef's knife tool A chef's knife is a versatile and, in general, an indispensable tool that can cope with any cutting work - from cutting a huge piece of meat to a much finer chopping of parsley. A favorite of many professional chefs, Japanese Global is not susceptible to rust or stains, has a very sharp blade and the only thing that is afraid is improper sharpening, which is better to entrust to professionals.

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  3. Suluguni cakes need to be grilled a little to soften the cheese. To take salty or unleavened is everyone's personal business. Lavash also needs to be dried a little, and then cut along the edges to make an even rectangle. Grill Frying 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 grooved bottom is useful - good square ones, made of cast iron, for example, from Le Creuset. Any excess oil that flows into the grooves at the bottom can be easily drained thanks to the special drain spouts on the sides.

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