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Sömelek Köfte | Turkish Bulgur Meatballs
(0)
35 min
Under an hour
Knuspr-Küche
Sömelek Köfte sind ein anatolischer Street-Food-Geheimtipp: Zarte, mit feinem Bulgur und orientalischen Gewürzen verfeinerte Rinderbällchen, saftig pochiert und in schäumender Paprika-Minz-Butter geschwenkt. Serviert auf cremigem Knoblauchjoghurt mit ofenfrischem Fladenbrot!
Preparation method
Kneading & shaping the köfte
Place the fine bulgur in a bowl, pour approx. 100 ml of boiling water over it, cover, and let it swell for 10 minutes until the water is completely absorbed.
Finely grate or purée the onion. Place the soaked bulgur into a mixing bowl along with 500 g minced beef, 1 egg, 30 g tomato paste, the grated onion, 5 g ground cumin, 4 g table salt, and 2 g black pepper.
Knead the mixture thoroughly with your hands for at least 6 to 8 minutes until it becomes cohesive and elastic. With moistened hands, take walnut-sized portions and roll them into finger-length, smooth köfte (the typical cylindrical shape with slightly tapered ends).
Chef's tip
Perfect binding: Thorough kneading of the mixture together with the egg ensures that the bulgur binds optimally with the minced meat, keeping the meatballs structurally stable and wonderfully juicy while cooking in salted water.
Traditional delight: Sömelek Köfte originate from the Anatolian province of Kahramanmaraş and are famous for the aromatic harmony of fiery spiced butter and refreshing garlic yogurt.
30 min
Under an hour
