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Kofte and Rice Pilaf with Tomatoes

This is a celebrity guest post by yours truly, Jay Beach. With a little Turkish flavor in my history, I thought it would be nice to treat Kakes to some classic Turkish cuisine. This meal is simple and classic. Kofte is the Turkish form of hamburger or meatballs, and can be found in any Turkish home. The side dish is rice made with tomatoes, which gives it a little different flavor and texture.

Eh em…This is kakes chiming in. This is AMAZING. That’s all. 

Ingredients for rice:

  • 1 cup jasmine rice
  • 2 medium-sized tomatoes
  • 3-4 tablespoons of butter
  • 1/2 teaspoon of salt

Ingredients for kofte:

  • 2 lbs ground beef
  • 2 medium-sized onions
  • 1.5 teaspoons cumin 
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1/2 teaspoons red pepper
  • 1 teaspoons paprika
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • 1.5 oz chopped parsley
  • 5 oz breadcrumbs
  • 2 tablespoons olive oil
We will begin by preparing the rice. Run 1 cup of rice in a strainer under cold water until the liquid runs clear. This will rid the rice of its starch so its not sticky. 
Dice two medium sized tomatoes. Melt 3-4 teaspoons of butter in a medium sized sauce pan on medium heat. Then add the tomatoes and boil for about 10 minutes. Meanwhile, boil a few cups of water in a separate pot. You may need it later.
After the tomato mixture has boiled long enough to thicken a bit, measure the amount of juice in the pot. Add boiling water until the mixture is 2.5 cups. Add the salt.
Make sure the mixture is boiling, then add the rice and turn the heat to low. Close the lid and let sit for 12 minutes. At the end of 12 minutes turn off the heat and place a paper towel under the lid. The paper towel will absorb the excess moisture. Let the rice sit for 30 minutes while you prepare the kofte.
Puree the onions in a food processor. Add to the meat in a mixing bowl with all the spices and breadcrumbs. Chop the parsley into coarse pieces. You do not want tiny, gooey pieces of parsley.
In order to reach the desired consistency, you must knead the mixture with your hands. Make it so it is the same consistency all over and everything is thoroughly mixed.
Shape into oblong balls.
Grill or fry the kofte’s in a pan. Here they are being fried on medium  heat. Flip the kofte’s once while cooking and fry for about 3-5 minutes each side. They should be dark brown when done.
Kakes again! Wanted to dish a secret for an avo-tastic salad. After a couple glasses of wine I accidentally smashed the chopped avocados I threw in salad and created an avocado dressing of sorts. I tossed a couple splashes of olive oil with one splash of balsamic vinegar with the lettuce. Toasted some slivered almonds, threw those in. Added diced red onion and chopped broccoli. I then tossed the salad a little to strenuously and it came out avocado creamy with a balsamic twist. ooo weee! 
Love and Turkish meatballs, 
Jay Beach, Toots and Kakes
 
Recipe from http://aturkishcookinamerica.com/

Filed under Turkish dinner food meat recipe rice yum hamburgers cooking