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Islama Köfte | Juicy Köfte on Toasted Paprika Bread
(0)
30 min
Quick
Knuspr-Küche
Traditioneller türkischer Streetfood-Kult aus Adapazarı: Aromatisch gewürzte Rinder-Köfte, serviert auf knusprig geröstetem Brot, das zuvor in einer herzhaften Paprika-Rinderbrühe geschwenkt wurde, begleitet von gegrillter Spitzpaprika und Tomaten.
Ingredients
Preparation method
Prepare & shape the köfte mixture
Peel the yellow onion and grate on a fine grater (or chop extremely finely), gently squeezing out the escaping onion juice with your hands. Peel the garlic cloves and grate finely or press.
Place the minced beef in a bowl. Add the grated onion, garlic, breadcrumbs, ground cumin, fine table salt, and ground black pepper. Knead the mixture vigorously by hand for at least 5 minutes until an elastic bind forms.
Shape the meat mixture into approx. 12 elongated, flat köfte patties (approx. 1.5 cm thick) and let them rest briefly on a plate.
Chef's tip
The secret of the Adapazarı classic: The bread must not soak in the broth for too long – a quick dip is completely sufficient for it to absorb the juicy beef-paprika flavor and caramelize wonderfully crispy on the outside in the hot pan.
Thorough kneading: Be sure to knead the köfte mixture thoroughly for a few minutes. This releases the meat proteins, allowing the köfte to retain a wonderfully juicy, elastic texture when fried without egg.
30 min
Under an hour
