Gaziantep Kofte
In Turkey, koftes are very popular for picnics and can be eaten cold with a dip or ketchup. In Gaziantep, grilled meats are often served placed on fragrant, local arugula leaves.
Ingredients
- 1 slice stale bread
- 1 lb lamb and/or veal, chopped
- 1 small onion, grated
- 2 garlic cloves, grated
- ¼ cup currants
- ½ cup pistachios, chopped
- 2 tsp Kofte spices, ground
- 2 tbsp mint, chopped
- 1 tbsp dill, chopped
- 1 tbsp parsley, chopped
- salt to taste
Pistachio Taratur Sauce
- 1 cup pistachios
- 2 garlic cloves
- ¼ cup crust-free stale bread
- salt to taste
- 1 pinch of cumin, ground
- Juice of one lemon
- ¼ cup tahini
Garnish
- Arugula
Method
-
1
Soak the bread in water; squeeze out water and crumble bread into a large bowl.
-
2
Add remaining kofte ingredients and mix well.
-
3
Using your hands, make flattened, oval balls (makes 15-16 meatballs). -
4
Cook on a grill or in an oiled pan for a few minutes on either side. -
5
Meanwhile, prepare the sauce. Place pistachiosm garlic, bread, salt and cumin in a food processor. Reduce to a purée. While the machine is processing, add lemon juice, tahini and just enough water to make a thick sauce. -
6
Place arugula on a large plate with the koftes and pistachio taratur sauce on top.
