VEGETARIAN BULGAR WHEAT KOFTE ( etsiz cig kofte )

INGREDIENTS

• 2 cups fine bulgur ( bulgar ) wheat
• 1 onion
• 4- 6 cloves of garlic
• 5-6 sun dried tomatoes, diced finely
• 2 cooked potatoes, mashed
• 2-4 tbsp olive oil
• 1 tbsp tomato paste
• 1 tbsp pepper paste ( optional )
• bunch of parsley, chopped
• cumin, chilli pepper flakes, salt and pepper.

METHOD

1) Wash the bulgur in cold water and drain. Set aside.

2) Place onion, garlic, sun dried tomatoes in a food processor and pulse it a few times. (or grate onion, garlic and tomatoes by hand and mix everything well to make this dish.)

3) Add the oil, mashed potatoes, bulgur wheat into the food processor. Mix in the tomato paste, pepper paste, parsley, cumin, chilli, salt and pepper. Pulse it several times until it all bind together. Add sprinkle of cold water if needed to form a stiff mixture.

4) Shape them into little sausages by hand and serve them on bed of lettuce leaves.

EASY POTATO KOFTES ( Kolay patates koftesi )

These vegetarian  koftes are ideal for entertaining or for a quick snack when hungry. It takes 10- 15 minutes to prepare in total. Serves 2.

INGREDIENTS

• 4 medium potatoes, about 300 g peeled and diced 
• 1/2 a cup fine bulgur ( fine cracked wheat ), about 50 g
• 1/2 cup boiling water
• 1 tbsp olive oil or little less if you are cutting down on fats
• 3 spring onions, chopped finely
• 2 level tbsp tomato paste
• 1 tsp chilli flakes
• 1 tsp cumin powder
• 2-3 tbsp chopped fresh parsley or 1/2 tsp dried herbs
• salt and black pepper

1) Boil the diced potatoes in salted water until cooked. Drain and set aside.

2) In a separate bowl pour boiling water over the bulgur, cover and let it rest for 5 minutes until all the water absorbed.

3) Mash the potatoes, add soaked bulgur, tomato paste, spring onions, olive oil, parsley, spices, salt and pepper. Mix well together to bind.

4) Take a walnut size of the mixture and shape it like little sausages. 

5) Transfer the koftes on a serving plate and sprinkle with chopped spring onions. Serve them  with salad of your chose. I served mine with : red cabbage, celery and parsley salad.

MEATBALLS FILLED WITH MINCE AND WALNUTS ( ICLI KOFTE )

These meatballs are specialty of Eastern Anatolia  region and quite different from ordinary meatballs. it takes some practice to master to shape them but delicious once prepared and worth all the effort. Ingredients below make 25 icli kofte.

FOR THE FILLING

• 3 tbsp row, lean mince meat ( about 100 g )
• 1 onion, diced finely
• 1-2 tbsp oil
• pinch of salt and chili flakes to taste
• 2 tbsp chopped walnuts

FOR THE SHELL

• 3 tbsp row mince meat
• 1 small onion
• 1 tsp salt
•  pinch of chili flakes ( optional )
• 6  heaped tbsp fine bulgur wheat ( fine bulgar cracked wheat )
• 1 small egg
• 1 tbsp tomato puree
• 3 heaped tbsp plain flour

Fist saute the onion in oil then add the mince, salt, chili powder and cook on medium heat for about 10 minutes. Turn the heat off and add the walnuts. Set aside to cool.

 MAKE THE SHELL

Place onion and the mince in a food processor and pulse it several times. Add the bulgur, egg, salt, chili powder and tomato puree and mix in the processor it until it is smooth. Transfer the mixture into a dip bowl and add the flour, a spoonful at a time until you achieve fairly firm dough.

METHOD

1 ) Divide them  into 25 pieces and shape them the size of a walnut. With wet hands make a hole in the middle of each pieces  and shape them either round or oval shape, turning the index finger rapidly inside the balls to make  holes in them. Make the shells as thin as possible.

2) Fill the holes with sauteed mince mixture ( about 1 tsp ), squeeze and cover the holes, shaping with wet hands. If it breaks, just patch it up with little water and close the holes. Make the shells  smooth outside, with wet fingers.

3) Bring a pan of salted water to boil, about 6-7 cups. Add the balls carefully into the boiling pan of water. ( about 6-8 at a time so they wont over lap ). Once boiled turn the heat to medium and boil the koftes  for 15  minutes. 

4) Take them out with perforated spoon and let them cool before deep frying the cooked meatballs until golden brown. 

Repeat this until you boil and fry, the reminder of meat balls.

NOT : Koftes are good served just boiled  but they are extra special if they are deep fried or shallow fried after they are boiled.

Picture at the top, showing 4 deep fried and 3 boiled icli koftes for serving.

MERCIMEKLI VE NOHUTLU PILAV ( PILAV WITH LENTILS AND CHICK PEAS )

HI ALL,  this again a very tasty complete vegetarian meal which is very quick to make. Hope you enjoy...

YOU NEED

• 1 onion, chopped,
• 2-3 tbsp olive oil
• 1 tbsp pepper or tomato paste( puree)
• 1 clove of garlic ( optional )
• 1 tsp chili pepper (optional )
• 1 cup red lentils
• 1/2 cup chopped tomatoes
• 1/2 cup chopped peppers
• 1/2 a cup bulgur wheat or rice
• 1 cup cooked chick peas
• 3- 4 cups hot water.
• fresh or dried herbs of your choose
• salt and black pepper

METHOD

First prepare all the vegetables and chop them finely. Wash the lentils,  rice, chick peas and set aside. Fry the onion in the oil for 5 minutes, then add the garlic, tomato paste, tomatoes and peppers. Cook for couple of minutes. Add the lentils, rice and chick peas together with herbs, water, salt and chili pepper. Use 3 cups of water first then add the rest of the water as it cooks. Add more or less to suit your taste. I like to serve this dish  with the constancy like risotto or even more mushier but you can cook and serve it more like a rice dish if you like by using  less water.

Add more herbs and ground black pepper just before serving.