This recipe kneads leftover freekeh pilaf together with minced meat into köfte, carrying the smoky flavour of the whole-grain freekeh into every bite. The long kneading and resting time is what makes the mixture hold together, which is why it takes a practised hand.
Mash the leftover cooked freekeh pilaf gently with a fork, taking care not to lose its smoky flavour.
Knead the minced lamb together with the mashed freekeh, grated onion, chopped parsley, pepper flakes, cumin, salt and black pepper for at least 15 minutes, until the mixture holds a mark from your hand.
Cover the kneaded mixture and chill it for 30 minutes; this rest is what keeps the köfte from falling apart as they cook.
Take small ball-sized portions of the mixture and shape them into ovals, then pan-fry over medium heat in a greased pan, turning until browned on every side.
Wetting your hands with cold water now and then while kneading keeps the mixture from sticking. Always rest the köfte for 30 minutes before cooking or they may fall apart in the pan. Allergens: contains wheat (gluten) (freekeh).
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.