Vegetarian Kufteh Köfte Middle Eastern Meatballs Food

KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)

Steps:

• In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
• Meanwhile, combine meatball ingredients, mix well.
• Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
• Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
• To Make Cream Sauce:.
• To hot broth stir in the sauce ingredients and heat through, but do not boil.
• Add the cooked meatballs to the heated sauce, stir gently and warm through.
• To Serve:.
• Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
• To Serve as an Appetizer:.
• Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
• Freezes well.

VEGETARIAN KUFTEH / KöFTE (MIDDLE-EASTERN MEATBALLS)

Steps:

• Combine the lentils and water in a large saucepan, bring to a boil, skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft and most but not all of the water is absorbed.
• Place the bulgur in a bowl, mix with 1/4 teaspoon salt, and pour in the lentils with their liquid. Stir together, then cover and let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
• Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the onion. Cook gently for 10 to 15 minutes, until golden and very tender. Stir often. Add the ground cumin and stir together for about 30 seconds, then stir into the lentils and bulgur.
• Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes. Each time it begins to stick to your hands, moisten them again, and this will moisten the mixture. If it seems very dry and crumbly, add a tablespoon of water. Stir in the remaining tablespoon of olive oil, 1/4 cup of the minced parsley, and for a spicier mixture add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
• Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter and sprinkle with the remaining parsley. Garnish with scallions, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.

TAILGATE 500 MEATBALLS

Steps:

• To prepare sauce juice the oranges (about 1 cup).
• Prepare the 1/2 teaspoon orange zest to divide 1/4 teaspoon each between sauce and meatballs.
• Mix all sauce ingredients in a microwavable bowl.
• Heat to boiling.
• Let stand 10 minutes.
• Taste. Add additional hot sauce or brown sugar if desired.
• Pour a small amount of sauce into the bottom of a 6 quart crockpot, just enough to cover the whole surface.
• For meatballs mix the grated ginger and 1/4 teaspoon of the orange zest into the liquids to disperse them so that no one gets an unpleasantly concentrated suprise.
• Mix all the ingredients together very well.
• Form small meatballs and pack them firmly.
• Brown the meatballs in skillet or oven.
• Pile meatballs into the crockpot.
• Cover with the rest of the sauce.
• Cook on low for about 4 hours.
• Stir every hour to make sure that all meatballs absorb the sauce equally.
• Note:Prep time does not include time to brown meatballs because that will depend on the method chosen.

TWISTED BEEF KOFTAS (MIDDLE-EASTERN MEATBALLS)

Steps:

• Preheat oven to 350.
• Mix all ingredients in a medium mixing bowl until well-blended (using your hands works best).
• Form golf-ball sized meatballs from the mixture and place, without touching, on an ungreased baking sheet.
• Bake until slightly browned and cooked through (approximately 20-25 minutes).
• Serve 'em up hot! (See Recipe Description for Suggestions).

SPAGHETTI WITH MIDDLE-EASTERN MEATBALLS

Steps:

• In a large bowl, combine ground beef, 1/4 cup onion, bread crumbs, half of the minced garlic (2 cloves), cumin seeds, 2 TBS parsley and 3 TBS olive oil and mix well with your hands.
• Pull off small pieces of the mixture and roll into 1 inch balls.
• In a large nonstick skillet, add a small amount of olive oil and cook the meatballs for about 10 minutes or until browned on all sides; transfer to a platter.
• In the same pan, melt butter and 2 TBS olive oil over medium heat.
• Add remainder of the chopped onion, bell pepper, remaining garlic and cook stirring frequently for 5-7 minutes or until the vegetables are softened.
• Stir in the red wine, reduce heat to a simmer.
• Add tomatoes with juices and all remaining ingredients except the spaghetti and feta.
• Simmer, partially covered and stirring occasionally for 20 minutes.
• Add the meatballs and cook for 10 minutes more.
• Meanwhile, cook the spaghetti as directed on the package and drain; serve topped with meatballs and sauce, sprinkled with the feta.

KUGELHUPF

Steps:

• Preheat oven to 180°F.
• Cream the butter and sugar together until light and fluffy.
• Add grated lemon rind and pinch of salt and mix.
• Stir in 1 egg at a time with some of the sifted flour,.
• Mix in the rum and stir in gradually all the flour. If the mixture is too dry add some milk, but the cake mixture should not be to runny as the fruit would sink to the bottom while baking.
• Now add your sultanas, currants, mixed peels and mix all together.
• Put cake mixture into a baking tin which has been greased and dusted with flour; place in oven and bake. Cooking time is a good hour.
• Check if ready by inserting a skewer and if it comes out clean it is ready.
• Allow the cake to cool for a few minutes in the tin, then turn out onto wire rack to cool completely and dust with icing sugar.

TURKISH MEATBALLS

Steps:

• Cook the bulgur by covering it with a cup of boiling water and letting it soak in a covered bowl for about 10 minutes.
• Uncover and let cool for a few minutes.
• Meanwhile, put the rest of the ingredients except the parsley in a mixing bowl.
• Add in the cooled bulgur and use your hands to thoroughly mix everything together.
• Roll them with your hands into balls around the same size as a golf ball and flatten them a little.
• Now you can either bake them in a hot oven for around 10 minutes or fry them in hot oil until they are browned all over.
• Serve with parsley sprinkled on top.

MAAMOUL

Steps:

• Prepare the filling.
• For the nuts filling, finely chop the nuts and add sugar and enough orange-blossom water to moisten and hold the nuts together. If you're using walnuts, reduce the amount of the water to 1 tablespoon.
• For the dates filling, place the pitted dates in a microwave safe dish and microwave on high for 3-4 minutes, take out and immediately mash with a fork to form a paste. Set aside to cool completely.
• In a mixer or by hand mix the flour, sugar and butter. Add the water and milk just enough for the dough to hold together.
• Let rest for 30 minutes as this makes the dough easier to handle.
• Form the cookies.
• Take a walnut size lump of dough.
• Roll it into a ball and hollow it out with your thumb. Pinch the sides up to make a pot shape.
• Fill the hole three-quarters full with the filling.
• Bring the dough up over the opening to close into a ball. Flatten slightly.
• Slightly decorate the tops with tweezers or a fork, (this will help the confectioners' sugar to cling after they are baked.
• Place cookies on parchment paper and cook in a pre-heated 325 F oven for 20-25 minutes. Cookies should not become brown as this will affect the taste.
• While warm, dust the cookies with confectioners' or powered sugar.