We made a delicious Turkish meatball which has a cheese waterfall inside and really crispy on the outside. It was an interesting experience to cook a Turkish meal with a French Guy.. @Alex ! Special thanks to Alex for joining me on my first video and cooking this delicious meal with me. #Alex #Meatball #FrenchGuyCooking SUBSCRIBE ► ►►
500 gr/1.1 lbs ground meat (plate, rib or brisket)
1,5 strips/150 gr/0,33 lbs, string cheese
1 egg
2 tablespoons bread crumbs
1 teaspoon black pepper
1/2 to 1 teaspoon sea or rock salt
1 tablespoon purple basil
4 handfuls of pistachio
½ teaspoon baking soda
2 pinches of coarse salt or salt flakes
1 teaspoon red pepper flakes
1 handful of roasted kadayif
2 tablespoons kaymak(double clothed cream)
- Set your oven to 200 0 C(400 0 F) on grill mode.
- First we are going to start with making the kofte mixture. Put 500 grams
of ground meat in a large bowl. You can use plate, rib or brisket but keep
in mind that the closer the meat to the bone, the tastier it will be.
- Add 1 egg, 2 tablespoons of bread crumbs, 1 teaspoon of black pepper, 1/2 teaspoon of baking soda and you can also add half a teaspoon of red pepper flakes if you like, but your kofte will a little bit hot if you do so. Baking soda is essential for a perfect kofte mixture. It will
tenderize the meat and give it a softer texture.
- Add half to1 teaspoon of salt. You can adjust to salt amount to your taste. Best way to do that; cook a small patty of kofte after kneading and taste. You can change salt, if it is too much or less.
- Crumble 1 heaping tablespoon dried purple basil and do not forget to
leave the stems out of your mixture.
- Last but not least, add 2 handful of chopped pistachios into your mixture.
- Knead around 7-8 minutes or until the meat, and spices are mixed very
well.
- Divide the kofte mixture into 2 balls, one must be slightly larger than the
other.
- In order to shape your kofte mixtures, you are going to need 2 clean
plastic bags. After making sure that both of your mixtures are well
rounded, place the larger ball between the plastic bags, then roll it into a
1-1,5 cm thick, and around 20 cm(8 in) circle. The diameter could vary
depending on the size of your pan. If you have a künefe pan like me, that
would be perfect to cook with.
- Butter your pan abundantly and place the kofte in it.
- Shape the smaller ball, and set it aside.
- Then you need to peel 1,5 strips off of your string cheese (you can also
use mozzarella cheese), then strip them into thinner strings to make it
easier to fill the kofte and to melt the cheese. After that, fill the kofte with
your cheese strips.
- Cover the bottom later with the smaller layer you set aside earlier, and
gently push it down to let out the air that is trapped inside. Don’t forget
this step as it’s going to prevent your kofte from bursting during cooking.
- Make sure to seal the edges of your kofte. You may wet your hands as it’s
going to prevent the meat from sticking to your fingers.
- Put your pan on low heat and cook the kofte about 4-5 minutes. If you
have a thicker pan, it is probably going to take more time to sear the kofte.
- Then place it into oven at fourth rack from the bottom. Roast it in the
oven for another 10 minutes.
- While it’s cooking, chop 2 handfuls of pistachio and mix it with a handful
of kadayif. If you don’t have roasted kadayif, you can roast them on a pan
for a couple of minutes.
- Warm the kadayif and pistachio in the pan to enhance the flavors, then
add 2 pinches of salt flakes and half a teaspoon of red pepper flakes. Turn
off the heat.
- Put 2 tablespoons of kaymak into pan and cover them with kadayıf,
pistachio mixture. You can shape into quenelles if you like to.
- When the kofte is ready take out from the oven and put the kaymak on
top of it, then sprinkle the rest of kadayif mixture on it.
- Your delicious kofte disguised as künefe is ready to fill your mouth with
all of its rich flavors and texture. I hope you enjoy, and share your kofte
with your loved ones.
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