| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Niger |
Tamwt02 |
4 |
servings |
INGREDIENTS
|
|
=== KOFTE; (MEATBALLS) === |
| 1 |
c |
Coarse-ground bulgur wheat |
| 2 |
c |
Boiling water |
| 1 |
lb |
Ground lamb or beef |
| 2 |
ts |
Kirmizi biber |
|
|
(or combination paprika and cayenne |
|
|
Pepper) |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
|
|
=== FILLING === |
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; diced |
| 3 |
tb |
Chopped pine nuts |
| 3 |
|
Garlic cloves; minced |
| 1/4 |
ts |
Ground allspice |
| 1 |
ts |
Cumin seeds; crushed |
| 1 |
ts |
Dried thyme |
| 1/4 |
c |
Finely-chopped fresh parsley |
|
|
Flour; for dredging |
|
|
Oil; for frying |
INSTRUCTIONS
Combine wheat and water in a bowl and set aside until reconstituted and
tender, about 10 minutes. Meanwhile, prepare the filling: Heat oil in a
large skillet, add onion and pine nuts, and saute until golden, about 10
minutes. Add 1/3 of the ground meat and cook for 3 to 4 minutes. Add the
garlic, allspice, cumin seeds and dried thyme and saute another minute to
release aromas. Remove from the heat, stir in the parsley and adjust the
seasoning. Set aside to cool. Squeeze bulgur dry, add remaining 2/3 of the
ground meat, kirmizi biber, and salt. Knead well, sprinkling with water if
necessary to form a thick paste. Place a walnut-size piece in your hand,
make a hole into it with your finger, and set aside. Stuff some of the
filling into each hollowed-out kofte and close the hole by bringing the
sides together. Squeeze it in wet palms of your hands to shape into an oval
shaped ball. Repeat with remaining kofte and filling. Roll the kofte in a
little flour, brushing off the excess, and fry in plenty of oil until
golden brown on all sides. Drain briefly on paper towels, then serve hot
with yogurt. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B33 broadcast 09-10-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-24-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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