Sini kofta is a practical take on classic stuffed kofta: instead of shaping individual pieces, the bulgur and ground beef mixture is layered and baked in a large tray. This quick method makes it a good choice for feeding a crowd.
Put the bulgur in a wide bowl and add the hot water. Cover and let stand for 10 minutes. Add the ground beef, flour, tomato paste, and salt, and knead until you have a uniform dough.
Cook the fatty ground beef over medium heat in its own fat. Add the onions and cook for 8 more minutes, until golden. Stir in the walnuts and Turkish red pepper flakes, then remove from the heat.
Press half of the outer mixture into an even layer in a greased baking pan, using damp hands.
Spread the filling evenly over the first layer. Cover it with the remaining outer mixture and smooth the top. Cut into diamond shapes.
Drizzle the melted butter over the top and bake in a preheated 200°C / 390°F oven for 30–35 minutes, until the top is browned.
Store the cooked sini kofta in the refrigerator for 3 days or freeze it for 2 months. To reheat, cover it and warm it in a 160°C / 320°F oven; a microwave can toughen the edges.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
