Köfte with kashkaval and spinach filling
Incredients
- 150g
- Bulgur
- 1
- Egg
- 30g
- Flour (+ some for shaping)
- 1
- small onion
- 2
- Garlic cloves
- 1tbsp
- Tomato paste
- 1tsp
- Cumin
- 1tsp
- Paprika powder
- Salt, pepper
- 150g
- fresh spinach
- 120g
- GAZİ Kashkaval, grated
- 1tsp
- Lemon juice
- 1Pinch
- Nutmeg
- Salt, pepper
- 3tbsp
- Olive oil
- Romaine lettuce
- Lemon
- Parsley
For the köfte mixture
For the filling
For roasting
For serving
Description
First, pour hot water over the bulgur and leave to soak for around 10 minutes.
Next, finely chop the onion and garlic, then knead them with the bulgur, flour, egg, tomato purée and spices to form a malleable dough. Cover the dough with cling foil to prevent it from drying out too quickly.
Meanwhile, wash the spinach, briefly sauté it in a pan, then squeeze out the excess moisture and chop it. Mix with the grated Kashkaval, a pinch of nutmeg, salt and pepper, then season with lemon juice.
Now, take small portions of the bulgur mixture in your hands, press them flat, add a little spinach and cheese filling to each one, seal them carefully and shape them into oval köfte.
Tip: Dust your hands with flour to prevent the mixture from sticking.
Finally, fry the köfte in a pan with olive oil on both sides until golden brown. Serve with salad, parsley and a sprinkle of fresh lemon juice.
