Kofte - Turkish Meatballs and Pilau Rice
Istanbul, a while ago, full of memories, full of flavors of spices.
Full of recipes with the names of the Thousand and One Nights, Iskender Kebap, Imam Bayıldı, Beyti Kebap, Lahmaçun, ....
For now, I'll just keep it simple with the Kofte recipe with rice pilaf
For 20 Kofte you will need:
400/500 grs of minced meat (beef, veal, lamb) neither too dry nor too fatty,
2 tablespoons crumbs of stale bread,
1 bunch of fresh parsley,
Salt, pepper, cumin, paprika,
For the rice pilaf for 4 people:
1 tablespoon of olive oil,
2 tablespoons of long or oval vermicelli,
1 glass of washed white rice,
1.5 glasses of boiling water (always 1.5 x the amount of rice in water),
1 chicken stock cube,
Half a lemon,
Preparation of pilau rice
In a saucepan, lightly brown the vermicelli in the oil,
Add the white rice, mix over medium heat 5 minutes,
Add hot water,
Melt the bouillon cube in a base of hot water and add to the saucepan,
Season with salt and pepper, add a lemon zest,
After recovery of the boil, cover and cook for 15 minutes at medium heat,
When the rice has absorbed all of its water, serve.
Preparation of kofte
Finely chop the onion and parsley,
Combine all the ingredients in a large container,
Let stand in the cold for 30 min to 1 hour,
By hand, form oval and flat pieces,
Pour a little sunflower oil into a frying pan then when it is hot, place the kofte on the frying pan,
Once both sides are cooked, remove from the pan and drain on absorbent paper,
And to accompany these Kofte, if you can't find a Turkish wine, try a Côtes-du-Rhône Terre de Galets from Domaine Richaud (for less than € 15) or a Côtes du Rousillon Villages Silex from Vignerons de Tautavel Vingrau (for less € 20, € 12.90 currently on Un jour un vin).
Well, I'm going back to sleep, it's too hot in the Paris region, I'm suffocating, I've had enough, I'm going to take refuge in Brittany and then in Chausey.
See you soon...