Cig Kofte Urfa - Raw Meatballs

I couldn't think of another name for this post so I just translated the meaning.  This is a very famous dish from Sanli Urfa.  This is a Kofte(meatball)recipe using red meat that you form into the kofte's but you don't cook them after, so the meat is left raw.  There are other variations that I will post substituting the meat with walnuts.

The photos come to me courtesy of Ahmet Usta from Urfa Cig Koftesi Sevenler.  Ahmet Usta has a facebook page that I came across with some great photos.  I contacted him and asked if he would mind me using some of his photos he most graciously responded saying I could.

This is an easy recipe to make with the process being straightforward.  If you are Turkish there is alot of tradition around making it and I have only seen men making this dish.  There is also quite alot of kneading involved and you probably need about 30 good minutes to do the job properly or if you are like me doing it in a food processor is quite acceptable as long as your Turkish guests are none the wiser.

I'll show you the photos first followed by the recipe.  This recipe can have some variations with the meat with these photos showing the use of egg.  The cooked egg is kneaded in with the bulgur, meat mixture then formed.

Our guy kneading away

Showing consistency

Adding in the cooked egg

Finished plate with pickles

Tray with kofte, pickles, hot chillies, mint sprigs and some radish slices

The story for this food goes that Abraham had caught a deer that he gave his wife to make food for him.  Nothing could be found to make a fire and this is the dish she came up with.  I am sure thousands of Turks would love to thank her for this very popular dish.

2 cups fine bulgur

250gr fat free dark coloured meat, diced

6 tbs hot chilli powder

1 tbs salt

pinch of cinamon

pinch of pepper

half bunch spring onions, diced

1 onion, diced

1 cup finely chopped parsley

1 tbs pepper(tomato)paste

Put everything into your food processor until well mixed.  Slowly add in small amounts (tbs) water and keep processing until you get a consistency like the photo. If you want to add in the egg cook a couple of eggs in the fry pan and mix in.  If you want to do it the hard way add everything together and knead for 30 - 45 minutes with Turkish music on in the background to keep you focused.

You can serve like the photo which is on a plate or make into individual portions (meatball size).  This is nice with Ayran.

Cherries, Pickled and Jammed

It is Cherry time again and who doesn't like them? They are just great and healthy for us as well. In a previous post about Cherries before I told you of the fantastic healing qualities of the dried stems, today I will give you two typical Turkish Recipes, one for a Cherry pickle and one for a Cherry Jam.


Kiraz Tursu - Cherry Pickles


You can pickle probably almost anything and Cherries are definitely one of those things. These might not be to every ones taste but just think of lovely pickled cherries on a ploughman's lunch plate or arranged delicately next to a chicken breast.


1 kilo Cherries
salt 
water
1 lemon or citric acid


Wash, clean and destem cherries put into your jars.  Fill your jars 3/4 of the way with water and add salt to taste to make a moderate brine solution.  Add in half a teaspoon of citric acid per container.  Close jars and store for 2 weeks before tasting.


If you make one large container ie plastic container you can add in a sliced lemon.


For those of you out there who aren't familiar with brining here is a basic recipe. 1 cup of salt to every 4 litres of water.  Taste that and if you want stronger or lighter use more and or less salt.  To do cukes you can use 1 tsp salt to every cup of water.  It all really depends on your palate and whether you are on a low sodium diet.


Kiraz Recel - Cherry Jam


There are jams and there are jams.  I come from Australia and here we like our jams nice and thick so it will stay on a piece of toast or balance on a scone.  When I went to Turkey my whole idea of jam was challenged.  To the Turks jam is a watery affair that your bread needs to be dipped into.


1 kilo Cherries
3 cups sugar
half cup water
1 pinch citric acid


Wash and destone cherries.  Place sugar and water into a saucepan and bring to the boil.  Boil for about 5 minutes then add in the cherries.  Continue to boil mixture and add in the citric acid.  Boil until the mixture thickens slightly or until it forms a ball on a plate.  Take off the heat and cool then bottle(can).


I hope you like both of these recipes as I said before these are 2 Turkish recipes.  If you google cherries you can find lovely pies and desserts but they wouldn't be Turkish.  If you have a Turkish boyfriend or husband or friends make these recipes for them and I'm sure you will be able to win some points.


Tell me readers what food do you make that can give you some sure points with your loved ones?


http://verygoodrecipes.com/turkish