Recipes to cook at home: Köfte are the better meatballs

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Behind Hamburg’s Central railway station is the stone dam, a kotzbunte mile with street prostitution, Turks and trinkets, penny market, shops, Monopod beggars, and white-hot grill. And with escalating Orient markets, most of which have a meat, a poultry, and some even have a fish Department. Chicken, mutton, and mackerel are as pretty in a row, through a pane of glass separated. How can that go through the food supervision, is to many a mystery. Probably the Amtskartoffeln back but the beard strong men, not even in a dream, behind the counter. What remains in such a way, that is where I buy my lamb and my calf meat.

I am pleased to have mutton neck, his flesh is as cheap as first, tough turns, but under the patient Stewing in a spicy, tender stew. Crooked like grown the stems are in the matrix and as strong as tree Branches. The butcher solves your meat in each of the two strands of the bone gewirbel, wherein the blade follows the protrusions so knowledgeable, as a local driver is driving through the city of Duisburg, spaghetti knots, in order to speed up after long minutes of Rumgekurves back courageously to Oberhausen.

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Turkish meatballs, here with mint and parsley

©Wolfgang Schardt served As a spice of the Turk to be minced meat?

Recently I was in Hamburg, as a spectator at the “Kerry gold Cheddar Burger Challenge”, a competition in the final eight brave castle casserole competed against each other, and where, finally, a düsseldorf won. With the Event, the Irish want to make your Cheddar better known in Germany, which should not be difficult, because the cheese will melt on the hot meat easily and savory tastes. As the winner is shaped to be meat so kosend and fried, I asked him if he seasoning the meat (“no”), such as the meat-to-fat-is relationship (“four parts to one”), and, finally, whether he is the meat ever shuffle (“no, only beef”).

In the case of the “Köz” (voiced with a soft “s” is spoken), so when the Turks grills from the stone dam, the fat content of the minced meat certainly have been higher (it to fry though), besides, the butchers spice up refined their meat, and they prefer the lamb; with the result that you don’t have to stack the BBQ meat with pickles, Relishes and Mayo, with mustard, chili peppers, and cheese so you can eat it. The meat of the Turks grills, it also tastes so.

to spice up But now the mortar and the knife no Matter whether it fits it is later elongated and coal grills or egg-shaped rolls and place in pan to fry, first of all, it is. It is certainly not so that minced meat in the Ottoman culture to be strongly flavored. Often it is, for example, for dumplings in a soup, even downright mild. My minced meat for the Grill or the pan I mix ground me from 35 g of cumin,; 15 g mint leaves, destemmed; 20 g Oregano, destemmed; 10 g paprika, sweet, 5 g paprika, rose sharply (or Pul Biber); 5 g of sumac and 15 g pepper, black, in a mortar encountered. The amount is more than I can use in my household at once, I store them in a tightly-closing box.

cooking with Denise

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By Denise Snieguole Wachter

Turkish grill masters cook your minced meat to flat, säbeligen Skewers (round would rotate when Turning in the flesh); there are also those made of wood or bamboo, the water but in front of the grill, otherwise you will burn. This kind of Equipment many of the Oriental markets sell the same.

but Now to the meat: 500 g of coarse rather than fine grinded and significantly with fat in minced meat of lamb with 1 squeezed clove of garlic,1 tire and a skinned tomato, medium size and diced,1 TBSP parsley, chopped, and 1 heaping TBSP kofte seasoning (see above) for 5-10 minutes of Hand kneading. The mixture with 2 coated TSP salt, again knead thoroughly and leave in the refrigerator for 20-30 minutes to let it rest.

Only the peace and quiet! This is important in this recipe

The thorough Kneading by Hand, as well as the subsequent meat dough resting times are needed in order for the meat protein is able to develop the necessary bond. Here is sloppy, it lacks the meat on the spit later on Stop. It is on the right path, if the kneading Hand covered with a tenacious film of grease. The tomato is used in this context to bring some moisture into the meat dough. Also, it is a visual Marker: the mass for so long knead until the tomato pieces, little by little, disappear and then are no longer visible.

The mass to the Rest in four pieces and moisten hands. For a Kebab (grilled meat), the mass of skewers by hand to the Metal around sausages shapes and flat press, you can grill over a very hot charcoal grill each side for 2-3 minutes until nicely golden, then from the Skewers and serve with pita bread.

Who the fails, the can make the minced meat also Köfte, to grenades, so a hand-shaped hamburger forming and frying. Without day-to-day Routine with the flat BBQ skewer, which is really quite heavy and the result visually is often not satisfactory. He prefers small rissole.

fits Köfte water or Ayran

for lunch with a herb salad cut smooth leaf parsley range from 250 ml (please Hohlmaß take), 250 ml sliced fresh mint, 1 finely diced red onion, the juice of ½ lemon, 1 TBSP olive oil, salt, black pepper and ½ TSP sumac.

I Eat this kind of on the stone dam to lunch, I drink water or Ayran, the cold Turkish drink of yogurt. I prepare my meat in the evening, I authorize me a glass of Yeni Raki, an anise wine brand.

topics in this article kofte recipe of meatball of minced meat Oberhausen Germany

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