Middle Eastern Recipes Συνταγές της Μέσης Ανατολής | Page 62

Συνταγές της Μέσης Ανατολής
LABENIR KIOFTE
It’s one of the most common and everyday food of the Kurds.
For centuries it has been a favourite food of the Kurdish people.
INGREDIENTS FOR THE MEATBALLS:
5-6 red onions, 2 kg fine bulgur, 2 kg minced beef,
2 packages of bread crumbs, 100 g white rice, ground cumin
sunflower oil, pine nuts, ground hot red pepper, salt,
ground pepper mix
METHOD FOR THE MEATBALLS:
In a large bowl, soak the bulgur in 2 cups of boiled water. Wait until the bulgur
absorbs all water. When ready, place the bulgur in a large bowl. Pour one
teaspoon of all recipe spices (cumin, pine nuts, red hot pepper, salt, pepper
mix). Add 2 blended onions into the bowl. Heat oil in a pan. Sauté the minced
meat. Pour salt and pepper. Cook until evenly bro wned on all sides. Pour ¼
of the cooked minced beef into the mixture with the bulgur. Mix and knead all
ingredients thoroughly.
For the filling: Heat oil in a pan. Add 4 finely chopped onions into hot oil and
sauté, until translucent. Add ¾ of the quantity of the sautéed minced meat
and sauté again with pine nuts and rice. Pour salt and pepper. Using slightly
moistened hands, shape the bulgur and beef mixture into small, oval sized
patties. When ready, use your thumb for shaping a cylinder in the middle of
the patties. Keep the upper edge of the cylinder enclosed. Fill in the cavity
with the mixture of the cooked filling. When filled, seal the patty. Form a
torpedo shape. Repeat until all patties are filled. Place the filled patties into
bread crumbs. Heat oil in a deep pan. When the oil is hot enough, carefully
place the patties into the pan and fry them until nicely browned. Remove the
patties with tongs and place them to paper towels in order to drain. When
ready, place them at a plate. We serve them with the yoghourt soup.
INGREDIENTS FOR THE YOGURT SOUP:
1 kg chopped beef cut into cubes, 1 kg white rice (“Carolina” type), dried
spearmint, 2 kg strained yogurt
METHOD FOR THE YOGURT SOUP:
Place the meat in a pot filled with water and let it boil. Add the chopped
onions and the rice. When cooked, remove the meat from the pot and finely
chop it. Dilute the yogurt with water (proportion: 2 kg of yogurt / 1 kg of
water). Pour carefully the diluted yogurt into the pot with the boiled water and
boil the mixture until it becomes smooth and creamy. Add the chopped meat,
the spearmint and stir thorough the mixture. Place the soup into a bowl.
Serve the meatballs and the soup in separately utensils, however place the
utensils together.
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