Turkish Kofta with Cannellini Bean Puree
Pane-Bistecca
Turkish Köfte with Cannellini Bean Puree is a very special recipe. I found it on Ladyandpups.
Kofta or köfte (Turkish, derived from the Persian word kufteh, meaning “to pound”) are meatballs that are primarily made with lamb or beef in Turkey. They are found in numerous variations throughout the entire Middle Eastern culinary tradition, from North Africa through Southeast Europe to South Asia.
There are 291 varieties of kofta in Turkish cuisine. Well-known varieties include İnegöl kofta (barely to lightly seasoned, in a roll shape—similar to Ćevapčići in the Balkans), Tekirdağ kofta (İnegöl kofta seasoned with onions and parsley), Akçaabat kofta (seasoned with garlic and shaped like little boats), Akhisar kofta (made from lean ground meat and onions), İzmir kofta (kofta with potatoes in tomato sauce), Misket kofta (similar to Köttbullar), Odun kofta or Cızbız kofta (round and flat, grilled), and Satır or Tire kofta (made from minced meat, not ground meat).
Kofta or köfte (Turkish, derived from the Persian word kufteh, meaning “to pound”) are meatballs that are primarily made with lamb or beef in Turkey. They are found in numerous variations throughout the entire Middle Eastern culinary tradition, from North Africa through Southeast Europe to South Asia.
There are 291 varieties of kofta in Turkish cuisine. Well-known varieties include İnegöl kofta (barely to lightly seasoned, in a roll shape—similar to Ćevapčići in the Balkans), Tekirdağ kofta (İnegöl kofta seasoned with onions and parsley), Akçaabat kofta (seasoned with garlic and shaped like little boats), Akhisar kofta (made from lean ground meat and onions), İzmir kofta (kofta with potatoes in tomato sauce), Misket kofta (similar to Köttbullar), Odun kofta or Cızbız kofta (round and flat, grilled), and Satır or Tire kofta (made from minced meat, not ground meat).
Instructions
Cannellini Puree:
2 cans Cannellini Beans
50 g Greek Yogurt
1 Garlic clove, grated
1 tbsp Tahini Puree
¼ tsp Cumin
½ tsp Salt
¼ tsp Pepper
Chili
700 g ground Lamb or Beef
3 Garlic cloves, grated
1 Shalott, chopped
1 tbsp Ginger, grated
1 Egg
1 ½ tbsp Cornstarch
1 tbsp Olive Oil
½ tsp Allspice
½ tsp Cinnamon
¼ tsp Cumin
Chili
½ tsp Salt
some Pepper
3 tbsp cold Water
2 tbsp Olive Oil
2 tbsp Pinenuts
½ tsp Cumin Seeds
1 Garlic clove chopped
½ Bunch Parsley chopped
1-2 tsp Chili Flakes
Kofta:
Topping:
Instructions
1
Step 1
For the cannellini bean purée, drain the beans and purée them in a blender with the yogurt, garlic, tahini, and ground cumin. Season to taste with salt, pepper, and chili. Set aside.
2
Step 2
Knead the ground meat together with the garlic, shallot, ginger, egg, cornstarch, olive oil, allspice, cinnamon, salt, and pepper. Then slowly add the cold water and knead until it forms a paste.
3
Step 3
Form small balls from this mixture and place them on a baking sheet. Bake in the oven at 200°F for about 20 minutes, so they firm up and don’t fall apart.
4
Step 4
Heat 2 tbsp olive oil in a shallow skillet and brown the kofta on all sides.
5
Step 5
Now add the topping and fry for another 1–2 minutes.
6
Step 6
Spoon the cannellini bean purée onto a large platter and arrange the kofta on top. Drizzle with a little olive oil. Serve hot.
Notes
Delicious!
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