Chef Flowers Turkish Cypriot Fried Meatballs Kibrisli Kofte Recipes

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CHEF FLOWER'S TURKISH CYPRIOT TARO CASSEROLE - KIBRISLI KOLOKAS



Chef Flower's Turkish Cypriot Taro Casserole - Kibrisli Kolokas image

This is a traditional Cypriot Turkish recipe, that past generations have been cooking. My mother is away so my friend has given me the recipe. *** Thanks Bet's *** I think my mother also uses diced celery ribs but I can't be sure. Note: There are few varieties of Taro, but this dish is normally used with colocasia root. Enjoy

Provided by Chef floWer

Categories     Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
600 g chicken pieces or 600 g chicken breasts, chopped to bite size pieces
400 g taro root, peel dark skin, wash, chopped to bite size pieces
1 large onion, chopped (about 140 grams)
2 tablespoons tomato paste
1 (400 g) can diced tomatoes
2 cups chicken stock, may need more
1 lemon, juice of
salt, to taste
black pepper, to taste
coriander (optional) or cilantro (optional)

Steps:

  • Add 1/3 of the olive oil in a sallow pot, heat, add chicken and brown, remove chicken in a medium size heat resistant bowl and set aside.
  • Add 1/3 of the olive oil in the same pot, heat, add taro and slightly brown, remove taro in a different medium size heat resistant bowl and set aside.
  • Add 1/3 of the olive oil in the same pot, heat, and add onion until lightly brown, then return the chicken to the pot and mix.
  • Add tomato paste, diced tomatoes & chicken stock. Reduce heat and to boil.
  • Add lemon and taro, mix gently.
  • Add salt and pepper.
  • Simmer for 30 minutes but stir occasionally.
  • NOTE: You may need to top up the casserole with chicken stock during the 30 minutes, the sauce will become dry if you don't and potentially burn the recipe. Sauce needs to be thick and lots of it.
  • You can either add coriander/cilantro into the recipe or use it as garnish.
  • Serve with crusty bread & garden salad or a plain Turkish pilaf.

Nutrition Facts : Calories 609.5, Fat 34.7, SaturatedFat 8.3, Cholesterol 116.2, Sodium 357.9, Carbohydrate 40.4, Fiber 6.3, Sugar 7.8, Protein 34.1

CHEF FLOWER'S TURKISH CYPRIOT FRIED MEATBALLS - KIBRISLI KOFTE /



Chef Flower's Turkish Cypriot Fried Meatballs - Kibrisli Kofte / image

Kofte's is a meatball which is native to Cyprus, Turkey and some middle east regions. They came in all shapes, sizes and different flavours. This recipe is my mothers recipe, she normally uses beef but since I don't eat beef she use chicken if I'm coming over. We serve them with Recipe #36126 (We make the exact recipe) and a green salad or parsley salad. The cinnamon, mint, salt and black pepper are not the exact measurements as mum uses her hand to measure anything, feel free to add more but only to your taste.

Provided by Chef floWer

Categories     Chicken Breast

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 10

1 kg minced beef or 1 kg ground beef
1 1/2 kg potatoes, peeled and finely grated
1 onion, finely chopped
1 egg, whisked (optional)
150 g 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

Steps:

  • Peel and finely grate potatoes, place them in a bowl and sprinkle 1/8 teaspoon salt, set aside.
  • In a separate large bowl, place ground/minced chicken or beef, onion, parsley, egg, cinnamon, mint, salt and black pepper.
  • 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.
  • 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.
  • With your hand mould 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.
  • 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 (yoghurt sauce) and garden salad.

Nutrition Facts : Calories 412.1, Fat 5.6, SaturatedFat 1.4, Cholesterol 116.7, Sodium 595.2, Carbohydrate 48.4, Fiber 7.5, Sugar 3, Protein 41.8

TURKISH MEATBALLS (KOFTA)



Turkish Meatballs (Kofta) image

If you are looking for a tasty main dish meal, try my new Turkish meatballs.

Provided by Will

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 24m

Yield 6

Number Of Ingredients 11

2 slices slightly stale whole wheat bread
1 pound lean ground lamb
1 egg
2 tablespoons chopped fresh parsley
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried mint
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil

Steps:

  • Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
  • Roll lamb mixture into small meatballs.
  • Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 4.8 g, Cholesterol 73.9 mg, Fat 11.6 g, Fiber 0.8 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 284.3 mg, Sugar 0.6 g

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