Sample Dishes from Turkish Cuisine
Wheat Balls With Yogurt (Yoğurtlu Bulgur Köftesi)
|Bulgur (fine)||2 cup||300 gr|
|Salt||3 1/2 teaspoon||21 gr|
|Water||6 1/2 cup||1200 gr|
|Flour||5 tablespoon||30 gr|
|Garlic||4 clove||8 gr|
|Yogurt||1 3/4 cup||385 gr|
|Oil||7 1/2 tablespoon||75 gr|
|Red pepper||2 teaspoon||4 gr|
|Mint||1 tablespoon||1.3 gr|
Place bulgur in
a large bowl. Add salt. Sprinkle with water. Knead for 10 minutes. Add flour
and 1/2 cup of water; stir. Knead for 10 minutes. Roll into balls 1 1/2 cm (3/4
inch) in diameter. Arrange in a colander (or in a steamer). Place remaining
2 3/4 cups of water in a saucepan. Add salt. Bring to boil. Reduce heat. Arrange
colander (or steamer) over gently boiling water. Cover and steam for 20-25 minutes.
Set aside. Reserve liquid. Combine crushed garlic and yogurt; mix well. Stir
bulgur balls in hot liquid used for steaming. Simmer for 1-2 minutes. Remove
from heat. Pour yogurt over bulgur balls. Heat oil in skillet. Stir in red pepper
and crushed mint. Sprinkle over bulgur balls with yogurt. Serve hot.
(in approximately one serving)
|Vitamin A||108 iu|
|Vitamin C||1 mg|
It is one of the
South and Southeast Anatolia dishes. As it is the case for other bulgur based
köfte dishes, the kneading process is very important for this dish too. Because
if the kneading is not done properly, bulgur balls can be dispersed in liquid.
Spinach or sguash are added into this dish in Malatya province,
and it is called "Çimdik Köfte" which means "Pinched Bulgur Balls", because
basic bulgur mixture is pinched off with thumh and index fınger. When vegetables
are added, this dish is served as a main course on the table.