- We are learning to make a kofta - We are learning to better understand Turkish cuisine.
Success Criteria:
- I can make a kofta. - I can name some Turkish dishes.
Beef Kofta with Mint Sauce
Ingredients
Kofte 200g ground beef 2 tbl breadcrumbs 1/2 egg 1/4 diced onion 2 tbl chopped parsley, loosely packed ½ tsp cumin, ½ tsp sweet paprika, ½ tsp coriander 2 cloves garlic, minced Flour Vegetable oil Torn mint or parsley, for garnish
Mint Yogurt Sauce 1/4 cup plain yogurt Chopped mint Salt and pepper
Method Put the ground beef, breadcrumbs, egg, onion, parsley, meatball spice, and garlic in a large bowl and mix thoroughly with your hands until well combined. Form them into 8 or so small, flattened meatballs.
Lightly coat each kofte in flour.
Put enough vegetable oil in a large frying pan so that it is well-coated and heat over medium-high.
Add the kofte, working in batches if necessary, and cook, flipping once, until done (about 5 minutes per side). Transfer to a paper towel-lined plate.
Kebabs are dishes of plain or marinated meat either stewed or grilled. Pieces of lamb threaded on a skewer and grilled over charcoal form the famous "Sis kebab", now known in many countries of the world. "Doner kebab" is another famous Turkish dish, being a roll of lamb on a vertical skewer turning parallel to a hot grill.
"Börek" are pies of flaky pastry stuffed with meat, cheese or potatoes. The delicious Turkish natural yoghurt, "yogurt", is justifiably renowned. A typical appetizer prepared with yogurt is "Cacik". And, of course, don't forget to try "Manti", with loads of yogurt.
Turkish sweets are famous throughout the world and many of these have milk as the basic ingredient, but the best-known are "baklava" and "kadayif" pastries.
Mezes are appetizers figuring mainly at meals accompanied by wine or raki . Eaten sparingly, they arouse the appetite before the meal proper. Examples of meze include gozleme, fried aubergines with yogurt, lakerda (bonito pre-served in brine), pastirma (pressed beef), kisir, humus, fish croquettes, and lambs' brains with plenty of lemon juice. At many restaurants a selection of meze is brought to the table on a tray immediately after the drinks are served for the customers to make their choice