For filling:
Ground meat 1 1/4 cups 250 g
Onions 4 large size 440 g
Butter or
margarine 2 tablespoons 30 g
Salt 1 teaspoon 6 g
Walnuts (chopped) 1/2 cup 50 g
Pistachionuts (chopped) 1/2 cup 55 g
Black pepper 1/2 teaspoon 1 g
Red pepper 1/2 teaspoon 1 g
Allspice 1/2 teaspoon 1 g
Cinnamon (optional) 1/4 teaspoon 0.5 g
Cummin
(optional) 1/4 teaspoon 0.5 g
For basic broth and mixture:
Lean ground meat 1 3/4 cups 400 g
Bulgur (fine) 5 cups 800 g
Onions 2 large size 220 g
Potato 1 medium size 125 g
Semolina 1/4 cup 25 g
Salt 3 teaspoons 12 g
Black pepper 1 teaspoon 2 g
Red pepper 2 teaspoons 4 g
Water 1/4 cup 60 g
Butter or margarine 1/3 cup 75 g
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To prepare filling: Saute' ground meat and finely chopped onions in margarine tor 20-25 minutes until meat is light brown and crumbly; drain and cool. Add rest of ingredients, stirring thoroughly. Chill and set aside.
To prepare shells: Combine ground meat, bulgur, minced onions, precooked and mashed potato, and rest of ingredients except water and butter blending thoroughly. Knead for 25-30 minutes while adding 1/4 cup of water gradually to form a medium stiff, smooth and slightly elastic mixture (or place combined mixture into a blender or a food processor container. Add water. Process until well blended. Mixture must be smooth and slightly elastic to roll and form easily). And very little water if necessary. Shape into a large ball. Place in a bowl. Cover with a slightly dampened cheesecloth to prevent drying. Keep covered while shaping koftes. Shape into egg sized balls. Hold one ball in left hand. Make a hole in center of ball with lightly wetted index finger of right hand while turning ball around finger and pressing slightly to form a 2 mm thick shell. Fill each shell with 1 tablespoon of filling. Bring edges together sealing well. Smooth surface, tapering slightly both ends. Shells must be firm, and unbroken. Arrange in a steamer or a colander. Place over gently boiling water. Cover and steam for 20-25 minutes. Remove from heat. Cool slightly. Melt butter in a large skillet. Place steamed koftes into skillet. Saute' over low heat shaking slightly and occasionally. Serve hot.
6 servings
Nutritive Value (Approx. per serving):
Energy ........: 868 cal Sodium ..........: 1231 mg
Protein .......: 39.8 g Vitamin A .......: 146 iu
Fat ...........: 26.0 g Thiamin (Bl) ....: 0.69 mg
Carbohydrate ..: 122.6 g Riboflavin (B2)..: 0.48 mg
Calcium .......: 114 mg Niacin...........: 13.27 mg
Iron ..........: 11.39 mg Vitamin C .......: 13 mg
Phosphorus.....: 736 mg
Zinc ..........: 7 mg Cholesterol .....: 98 mg
Regional characteristics:
The recipe comes from Gaziantep. However, this dish is very well known thoroughout the country. Icli Kofte making is a time consuming process. It also requires experience and a well-developed hand manupulation. Therefore good home makers are judged by their success in making firm, smooth and attractively shaped koftes. In old days the basic mixture was prepared with only ground meat, fine bulgur, onions and spices. Nowadays some other ingredients, such as boiled potatoes, or egg, semolina or flour are included in the recipe in order to form shells easily and successfully. Instead of steaming, koftes can be deep fried in oil and drained on paper towel or steamed koftes can be deep fried instead of sauteeing. This dish is prepared for guests on special days. It is always served with soup.
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