Ground Meat - Wheat Balls
Sample Dishes from Turkish Cuisine
Ground Meat - Wheat Balls (Yumru Köfte)
| Ingredients | Measure | Amount |
| Bulgur (fine) | 2 1/3 cup | 350 gr |
| Water | 3 cup | 600 gr |
| Onion | 1 medium size | 75 gr |
| Parsley | 1/2 bunch | 30 gr |
| Ground Lean Meat | 2 cup | 350 gr |
| Salt | 2 1/2 teaspoon | 15 gr |
| Black Pepper | 1/2 teaspoon | 1 gr |
| Tomatoe paste | 2 tablespoon | 20 gr |
Preparation
Combine bulgur,
ground meat, minced onion, parsley, salt and pepper , mixing well. Add water
gradually. Knead for 15-20 minutes or until smooth and silghtly elastic. Roll
into walnut sized balls. Set aside. Place tomato paste in a saucepan. Add water
and salt; stir. Bring to boil. Stir in köftes. Reduce heat and cover. Simmer
for about 30 minutes or until all liquid is absorbed. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 328 cal |
| Protein | 17,5 g |
| Fat | 7,7 g |
| Carbohydrates | 47,5 g |
| Calcium | 37 mg |
| Iron | 4,76 mg |
| Phosphorus | 295 mg |
| Zinc | 3 mg |
| Sodium | 834 mg |
| Vitamin A | 303 iu |
| Thiamine | 0,24 mg |
| Riboflavin | 0,21 mg |
| Niacin | 6,34 mg |
| Vitamin C | 3 mg |
| Cholesterol | 52 mg |
Regional Characteristics:
It is a dish from
Malatya province consumed mostly on picnics either hot or cold. Goes well with
ayran or hoşaf.