Kofte Wraps Recipe
Meatballs can be one of the most delicious dishes in the world. Especially, you can't get enough of the meatballs made with a delicious meat and cooked well without loosing their juice. Another feature of meatballs that is as good as their taste is that they can be served in many different ways.
You can either make a sauce with tomato paste on it and serve them as a juicy dish such as baked kofte with potatoes, or you can make plain rice pilaf with it and serve it as main course. You can place the meatballs between a crispy sandwich bread and make a meatball sandwich or wrap it with lavash as it this recipe and make meatball wraps. It will be very delicious without the addition of any other ingredients, and it will gain an even greater flavor with a nice sauce and some salad ingredients. On top of that, if you heat the lavash in a pan so that it is slightly crispy, its consistency will be moved up one level.
You can use any meatball recipe you want for meatball wraps. In the end, the best meatballs are the meatballs you always make and love. But if you don't have a meatball recipe that you always make and love, I recommend you to use the recipe below.
To keep the meatballs soft while frying, you should cook them on medium-high heat, turning them frequently. When you fry the meatballs for a long time on one side, the juice will flow from the other side. When you place the meatballs in hot oil, turn them upside down as soon as the bottoms are slightly browned and seal the other side at the same speed, the water will be trapped inside.
But your work does not end here, of course. When both sides are quickly sealed, the inside is still uncooked. After this point, what you need to do is to turn the meatballs frequently and continue frying until they are well browned and cooked inside. In this way, you will prepare wonderful meatballs that will remain soft and juicy and not burned outside.
One of the things that add the flavor of the meatball wrap is the sauce. You can use homemade mayonnaise and hot pepper sauce for the sauce. To be more practical, you can store bought sauces.
For me, two indispensable things beside the meatball wraps are, of course, quick pickled hot peppers and turnip juice. But of course, these are choices that depend entirely on taste. You can also use complements that suit your own taste.
Enjoy the recipe...
For the meatballs;
- 500 g medium-fat ground beef,
- 1 onion,
- 1 egg,
- 1 handful of finely chopped parsley,
- 2 tablespoons of breadcrumbs,
- 1 teaspoon of black pepper,
- 1 heaping teaspoon of cumin,
- Any kind of oil for frying.
For the sauce;
- 3 tablespoons of mayonnaise,
- 2 teaspoons of hot pepper sauce,
- A pinch of chopped dill.
For the wrap;
- 4 pieces of lavash,
- 1 cucumber,
- 1 tomato,
- 1/4 onion,
- 1 handful of chopped parsley,
- 1 cup of grated cheddar cheese.
- For meatballs, grate the onion with the fine side of the grater,
- Add grated onion, egg, bread crumbs, parsley, salt and spices to the ground beef and knead until you get a homogeneous mixture,
- Take the tubers of the size you want from the mixture, roll them and flatten them by pressing them with your hand,
- Heat the oil in a wide pan,
- Throw the meatballs into the hot oil and fry them on both sides,
- Take all the ingredients for the sauce in a bowl and mix,
- Peel and dice the cucumber,
- Chop the tomato into cubes,
- Chop the onion into half moons,
- Spread one of the lavash on a cutting board,
- Spread a quarter of the sauce in the middle,
- Place enough meatballs on it to allow it to be folded from the edges,
- Sprinkle a quarter of the cheese on top and around the edges,
- Sprinkle with onions, tomatoes, cucumbers and parsley,
- Bend the thin edges to the middle and wrap it in the form of a roll on the long side,
- Heat a large pan on the stove,
- Place the rolls in the pan and heat until browned on both sides and slightly crunchy.
Enjoy your meal...