Anali Kizli Köfte (Stuffed Meatballs)

Large stuffed meatballs and small meatballs steamed and dropped into a tomato and beef broth is a hearty and delicious traditional meal. 

Anali Kizli Köfte, literally translates as Mom & Girl Meatball. Once you see the size of the two different meatballs it makes perfect sense. One is the perfect size for a little girl to make and the other for a mom. I love this name! But it is also known as Ekşili Akıtmalı Ufak Köfte. However you call it, one thing is for sure: it’s delicious.

Rolling out the meatballs is such a fun activity. It’s great to make when you have a group of friends over your house. You can all cook together and then enjoy a delicious meal.

Here’s the recipe:

  • 10 oz stew beef chunks
  • 0.25 lb lean ground beef
  • 0.75 lb ground beef (80/20)
  • 3 medium size red onions (finely diced)
  • 3 garlic cloves (minced)
  • 2 lbs simit bulgur (the smallest type of bulgur)
  • 0.5 c tomato paste
  • 0.5 c chickpeas (soaked & pre-boiled)
  • 2 TBSP walnuts (shelled and finely diced)
  • 1 tsp saffron
  • 3 TBSP red pepper flakes
  • 2 lemons (juiced)
  • 1 TBSP dried mint
  • 2 TBSP butter
  • salt & pepper (to taste)

Preparation:

In a large stock pot, bring to a boil the stew beef chunks, 2 liters of water, salt and pepper. Then add 2 TBSP of tomato paste, 1 diced onion, 2 TBSP red pepper flakes and the chickpeas. Simmer for 45 minutes.

In a separate frying pan, sauté the lean ground beef until browned. Add half of a diced onion, saffron, walnuts, salt and pepper. Sauté until the onions are tender and then transfer to a small bowl.

In a large shallow bowl combine 0.75lb of ground beef, 1.5 onions, garlic, bulgur, 1 TBSP of the red pepper flakes, 1 TBSP tomato paste, salt and pepper.

Knead for 5-10 minutes until the mixture is soft and very well incorporated.

Begin forming the large and small köfte.

For the large köfte: take a golf ball size piece of the mixture. Roll into a ball and then place your index finger in the ball and with the palm of your hand, move in a circular motion to create a little cup shape. Fill with half a TBSP of the sautéed ground beef mixture and then pull the sides over to close the köfte and roll into a ball. Continue until all of the sautéed ground beef mixture is used.

For the small köfte: Take small pieces about the size of a dime or a marble. Roll it into a ball and continue until all of the meat is used.

Using a steamer (or a large pot, filled with water and a large colander that doesn’t touch the water, place the köfte in the steamer and cook for 10 minutes. Remove and set aside.

To the simmering tomato and beef broth add the juice of 2 lemons, the small köfte and stir.

In a small frying pan melt 2 TBSP of butter. Once it is sizzling, add the dried mint and pour it into the soup. Stir gently.

To serve the soup, fill the soup bowls with the broth and then add one of the large köfte into each soup bowl.

Serve and enjoy!

Afiyet Olsun!

 

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

Kabak Oturtma (Stuffed Zucchini)

Fresh and succulent zucchini stuffed with flavorful ground beef and spices.

If you love stuffed peppers, then you’ll love Kabak Oturtma, or Stuffed Zucchini. The inside of the zucchini is carefully removed, then it is lightly fried and stuffed with a flavorful ground beef that has been thoroughly seasoned with spices, onions, garlic, peppers and tomato paste.

Each zucchini is stuffed and topped with a small piece of tomato like a little red hat on top. It looks beautiful and tastes even better.

Here’s the recipe:

  • 12 oz ground beef
  • 20 medium zucchini
  • 3 small onions
  • 1 red pepper (sweet/ bell)
  • 1 green pepper (sweet/bell)
  • 2 garlic cloves (minced)
  • 0.5 lb fresh tomatoes
  • 1/2 c tomato paste
  • 2 TBSP  red pepper flakes
  • salt & pepper (to taste)
  • 1 TBSP olive oil
  • 2 cups sunflower oil (for frying)

Preparation:

Pre-heat the oven for 375F.

Clean and rinse all of the vegetables.

Cut each zucchini into thirds. Then using a spoon or a coring utensil, remove the inside flesh from the zucchini.

In a small frying pan, fry the zucchini in batches until lightly browned. Set aside.

Finely dice the onions, red pepper and green pepper. Mince the garlic and cut the tomatoes into eighths.

In a frying pan,sauté the ground beef until browned. Add the olive oil and then stir in the onions, red pepper, green pepper and garlic. Sauté until the vegetables are tender. Add the 1/4c of tomato paste, 1 TBSP of red pepper flakes, salt and pepper. Cook for another 5 minutes and remove from heat.

Using a spoon, fill each zucchini with the ground beef mixture about three quarters from the top. Add a piece of tomato on top and stack them upright in a baking pan.

Then fill a small stock pot with 2 cups of water, 1 TBSP of tomato paste, 1 TBSP of red pepper flakes, salt and pepper (to taste). Simmer until the tomato paste is melted into the water. Pour this liquid over the stuffed zucchini.

Cover the pan with aluminum foil and bake in the oven for 30-45 minutes.

Serve & Enjoy!

Afiyet Olsun!

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This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website