Sömelek Köfte Recipe
Somelek meatballs are one of the great tastes of Kahramanmaraş cuisine. It is a different version of bulgur meatballs, which we see very different varieties in different regions in Turkish cuisine.
If we divide the bulgur meatballs into categories, we can categorize them as those that do not contain any meat, such as fellah meatballs and pea stew with bulgur köftes, those that are cooked with pieces of meat, such as basalla, those that are cooked with a small amount of ground meat, such as harput meatballs, and those that are with less ground beef such as somelek köftesi. Of course, it is possible to categorize it in different ways in terms of different characteristics.
Another feature of sömelek köftesi is that they do not contain eggs. The bindingness of bulgur is enough for the köftes. With this feature, it is a wonderful köfte for those with egg allergies.
Somelek köftes are boiled rather than fried and then sautéed in a delicious buttery sauce. With this feature, it becomes suitable for those who cannot eat fried food.
Sömelek köftesi is a meatball with less ground meat and plenty of bulgur, as I wrote above. In this respect, it can be said that it is quite economical. With 300 g of ground beef, you can get enough köfte to easily feed 4 people. Sömelek köftes are usually served with yoghurt. You can pour the yogurt directly on top or serve them as a dip as I did.
Enjoy the recipe...
- 300 g ground beef,
- 1.5 cups fine bulgur,
- 1/2 cup of semolina,
- 1 onion,
- 1 teaspoon of pepper paste,
- 1.5 cups of boiling water,
- Black pepper.
For the sauce;
- 2 heaped tablespoons of butter,
- 3 tablespoons of olive oil,
- 1 tablespoon of red sweet paprika,
- 1 tablespoon of dried mint,
- 1 teaspoon of hot pepper flakes.
- Garlic yogurt.
- Take the bulgur in a wide tray,
- Pour boiling water on top and mix and wait a few minutes until the bulgur absorbs water,
- Add the semolina and mix,
- Add ground beef, grated onion, pepper paste, salt and pepper and knead until it becomes a paste,
- Take walnut-sized pieces from the mixture and shape them with thinner ends,
- Boil plenty of water in a large pot,
- Add the köftes to the water and simmer for 5-10 minutes after the water starts to boil,
- Strain the koftes,
- Heat the butter and olive oil in a large pan,
- Add paprika, mint and pepper flakes and mix,
- Add the köftes and mix them gently so that they are covered with the sauce,
- Serve the meatballs hot with garlic yoghurt.
Enjoy your meal...