Grilled Koftes
Inegol Kofte which originated in the area of Bursa, Turkey, has a special texture. One of the secrets of its success is the loving kneading that is an absolute must. This enables it to have that "rubber ball" texture. Beef flank is the best part for the kofte because the ground mixture must contain 1/3 fat. If the fat is cut down or omitted, the result will be dry and "just another kind of meat patty".
People will drive a great distance just to partake of these tasty morsels in the specialty shops.
2 lbs. ground beef flank 2 spring onions - green tops only
2/3 meat and 1/3 fat 2 cups dry bread crumbs
2 medium onions 2 teaspoons salt
1/2 teaspoon baking soda 1/2 - 1 Tablespoon cumin
1/2 teaspoon black pepper 2 Tablespoons oil
have the butcher grind the meat twice. Peel and finely grate the onion. Combine all the ingredients in a large flat pan. When they are well blended, wet your hand(s) with water and begin kneading. Continue for 15 to 20 minutes, wetting your hand(s) each time the meat becomes stiff or sticky.
cover with a wet cloth and set the pan in the refrigerator for about 2 hours. Place a small amount of oil on a flat plate. Keeping the palms oily, shape the meat into thumb forms, with flat ends. Cook on a hot grill and serve immediately.
TO SERVE: Wonderful served with - Sultan's Pilaf, page 139 or Bulgur Pilaf, page 127; Sheppard's Salad, page 34. A standard side dish is White Bean Salad, page 30.
NOTE: Extra Fast method: Crudely chop all onions and place in a food processor with the steel blade. Pulse to very finely chop. Add all remaining ingredients. Process on high for at least 1 minute. Add 4 teaspoons of water and continue to process for 3 minutes. Remove and refrigerate, covered. Proceed as above!
People will drive a great distance just to partake of these tasty morsels in the specialty shops.
2 lbs. ground beef flank 2 spring onions - green tops only
2/3 meat and 1/3 fat 2 cups dry bread crumbs
2 medium onions 2 teaspoons salt
1/2 teaspoon baking soda 1/2 - 1 Tablespoon cumin
1/2 teaspoon black pepper 2 Tablespoons oil
have the butcher grind the meat twice. Peel and finely grate the onion. Combine all the ingredients in a large flat pan. When they are well blended, wet your hand(s) with water and begin kneading. Continue for 15 to 20 minutes, wetting your hand(s) each time the meat becomes stiff or sticky.
cover with a wet cloth and set the pan in the refrigerator for about 2 hours. Place a small amount of oil on a flat plate. Keeping the palms oily, shape the meat into thumb forms, with flat ends. Cook on a hot grill and serve immediately.
TO SERVE: Wonderful served with - Sultan's Pilaf, page 139 or Bulgur Pilaf, page 127; Sheppard's Salad, page 34. A standard side dish is White Bean Salad, page 30.
NOTE: Extra Fast method: Crudely chop all onions and place in a food processor with the steel blade. Pulse to very finely chop. Add all remaining ingredients. Process on high for at least 1 minute. Add 4 teaspoons of water and continue to process for 3 minutes. Remove and refrigerate, covered. Proceed as above!
