Archive for » October 30th, 2008«
I made this to go with the Kibrisli Kofte / Köfte – Turkish Cypriot Fried Meatballs I made the other night and it paired very well. It is a very versatile couscous recipe and could be paired with a lot of different dishes. It super simple to make without lots of fuss which is always a bonus in my books. This one has been reviewed several times if you want to read more reviews on this one or view more photos please click here.
Ingredients
30g Butter
1 Onion, finely sliced
1-2 Garlic cloves, crushed
1 Cup couscous
2 Cups chicken stock
2 Tablespoons fresh coriander or parsley, chopped (I do a mix of both.)
Salt and pepper to taste
Method
1.Heat butter in sauce pan (which has a lid).
2. Add chopped onions, stir and allow to cook until soft.
3. Stir in crushed garlic.
4. Add couscous, stir.
5. Add chicken stock, stir and bring to boil.
6. Remove off heat, cover and allow to stand for 5 minutes.
7. Stir in coriander or parsley.
8. Add salt and pepper to taste.
All photos taken by me unless otherwise stated.
This is a wonderful recipe I made this as a main meal but it would make a great finger party food. You will see from the photo that I shaped mine slightly larger as I was making for a main meal and it saved a little on time. I made mine with chicken and would prefer them this way rather than with beef, which is more traditional. I served mine over couscous and serve with a mint, cucumber, yogurt dipping sauce and it was absolutely gorgeous. If you would like read more reviews or view more photos please click here.
Ingredients
1kg Ground chicken or minced chicken or minced beef or ground beef
1 1/2kg Potatoes, peeled and finely grated
1 Onion, finely chopped
1 Egg, whisked (optional)
150g Flat leaf parsley, finely chopped
3 Teaspoons ground cinnamon
3 Teaspoons dried mint, grounded
1 1/8 Teaspoons salt
1 Teaspoon ground black pepper, to taste
Vegetable oil, for frying
Method
1. Peel and finely grate potatoes, place them in a bowl and sprinkle 1/8 teaspoon salt, set aside.
2. In a separate large bowl, place ground/minced chicken or beef, onion, parsley, egg, cinnamon, mint, salt and black pepper.
3. Potatoes have excess liquids and with this recipe you need to remove all the excess liquids. In a large strainer, kneed all liquids out of the grated potatoes with only leaving the potatoes flesh.
4. Then add the potato with the rest of the ingredients and mix them together. If the mixture is a little sticky you may need to add more potatoes.
5. With your hand mold the kofte into a small long patty about 5cm x 2cm (2 inch x 1/2 inch) then place them on a tray, repeat this until all the mixture is finish. When placing the kofte’s on a tray do not allow them to touch each other as they may stick together.
6. Heat oil in a frying pan or deep fryer add kofte one by one in the pan without touching each other. Flip them over once they are brown and then let the other side brown. Remove onto serving platter, then repeat this step until all kofte’s are finished, then serve.
Could be served as finger food, entree or a main dish with Turkish Cacik (yogurt, mint sauce) and garden salad.
All photos taken by me unless otherwise stated.
