Izgara Köfte with grilled vegetables and Keşkek
Ingredients
For the Keşkek:
• 30g butter
• 1 onion, finely diced
• 60 g lamb neck,
cut into small pieces
• 80 g wheat, washed
• Sea-salt
• black pepper from the mill
• 20 g butter, melted and mixed with 1 tsp.
Chilli flakes refined
For the kofte:
• 600 g mixed minced meat from
Beef and lamb in proportion
80:20 (e.g. Turkish
butcher available)
• 1 onion, finely diced
• 2 tbsp leaf parsley,
cut into small pieces
• 2 tbsp breadcrumbs
• 2 tbsp sunflower oil
• 1 egg
• 2 tsp chili flakes
• 2 tsp oregano
• 1 tsp cumin
• Sea-salt
• black pepper from the mill
For the grilled vegetables:
• 4 pointed peppers,
Ends cut off
• 1 large tomato, quartered
preparation
Wash the wheat and soak it overnight. Melt the butter in a pan, sauté the onions until translucent and add the lamb and wheat, cover with 300 ml of water, bring to the boil and simmer over a low heat for about 30-40 minutes. Season with salt and pepper and pour the melted chili butter over the keşkek to serve.
For the koftas, mix all the ingredients except the oil and knead for 5-8 minutes until you get a homogenous mass, slowly adding the oil during this time. Form into flat koftas and grill over direct heat until they have a nice grill pattern.
Grill the pointed peppers and tomatoes all around over direct heat.
For the koftas, mix all the ingredients except the oil and knead for 5-8 minutes until you get a homogenous mass, slowly adding the oil during this time. Form into flat koftas and grill over direct heat until they have a nice grill pattern.
Grill the pointed peppers and tomatoes all around over direct heat.
FIRE&FOOD Issue 02-2020
