CHICKEN & BEEF KÖFTE with CHICKPEA SALAD (Tavuk ve Dana Et Kıbrıs Köftesi Nohut Salatasi ile

Scrumptious Traditional Cypriot Kofte made with Chicken and Beef with a delicious accompanying Chickpea Salad.

Ingredients:
(KÖFTE – mades approx. 60)
650g lean minced beef
500g minced chicken
1.5 kg potatoes
4-5 onions
2 eggs
4-6 garlic cloves
100g breadcrumbs
parsley/mint
1 dstsp salt
1 tsp black pepper
1 tsp cumin
1 tsp chilli powder
450mls olive oil (approx. for shallow frying)

(CHICKPEA SALAD – serves 6-8)
400g cooked chickpeas (2 tins)
2 green chilli peppers
2 tomatoes
1 onion
6 lettuce leaves (approx)
handful of fresh mint leaves
drizzle of olive oil
juice of 1 lemon
salt to taste
1 tsp dried mint to garnish (optional)

Method:
Finely chop the onions either by hand or with an electric chopper. Place in a large bowl. Peel, wash and grate the potatoes, using the coarse side of the grater. Squeeze out the water with your hands/seive and add to the onions. Discard the excess water, only keeping the starch at the bottom which should be added to the mixture as a binding agent. Add the minced meat, crushed garlic and finely chopped parsley. Fresh or dried mint can also be used. Add the eggs, seasoning and breadcrumbs which can be made up from approx. 4 slices of bread. Mix together by hand until the ingredients have combined. Cover and leave for 15-20 mins.

After 15-20 mins, shape approx. 20 köftes from walnut sized pieces of the mixture in the palm of your hands. Aim for no more than 1cm thickness each, you can vary the shapes but ensure you tuck in the edges to avoid them burning. Heat enough oil in a frying pan to be able to shallow fry the köftes. When the oil is hot, gently place the köftes into the pan. After a minute or two, turn to cook evenly. Whilst the first batch is cooking, make more köftes and keep the pan full with köftes as you take out the cooked ones. Turn them regularly to ensure they cook evenly. Transfer to a nearby pan, lined with a paper towel or wire rack to remove the excess oil. Heat should remain on medium to high.

To make the salad, empty the chickpeas into a large bowl (if using canned chickpeas, rinse under cold water and drain first). Finely chop the above ingredients and add to the bowl. Dress with the olive oil, lemon and salt. Garnish with a tsp of dried mint. Enjoy!

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Tavuk ve dana etinden yapılan leziz Geleneksel Kıbrıs Köftesinin yanında lezzetli Nohut Salatası.

İçindekiler:
(KÖFTE – yaklaşık 60 yapar)
650 gr yağsız kıyma
500 gr kıyılmış tavuk
1,5 kg patates
4-5 soğan
2 yumurta
4-6 diş sarımsak
100 gr ekmek kırıntısı
maydanoz/nane
1 yemek kaşığı tuz
1 çay kaşığı karabiber
1 çay kaşığı kimyon
1 çay kaşığı biber tozu
450ml zeytinyağı (yaklaşık sığ kızartma için)

(NOHUT SALATA – 6-8 kişilik)
400 gr pişmiş nohut (2 kutu)
2 yeşil biber
2 domates
1 soğan
6 marul yaprağı (yaklaşık)
bir avuç taze nane yaprağı
zeytinyağı çiseleme
1 limonun suyu
tatmak için tuz
Süslemek için 1 tatlı kaşığı kuru nane (isteğe bağlı)

Yöntem:
Soğanları elinizle veya elektrikli doğrayıcıyla ince ince doğrayın. Büyük bir kaseye koyun. Patatesleri soyun, yıkayın ve rendenin kalın tarafını kullanarak rendeleyin. Suyunu elinizle sıkın/süzün ve soğanlara ekleyin. Suyu atın, sadece karışıma bağlayıcı madde olarak eklenmesi gereken nişastayı tutun. Kıymayı, ezilmiş sarımsağı ve ince kıyılmış maydanozu ekleyin. Taze veya kuru nane de kullanılabilir. Yumurtaları, baharatları ve galeta ununu ekleyin. Malzemeler birleşene kadar elle karıştırın. Üzerini kapatıp 15-20 dakika bekletin.

15-20 dakika sonra yakl. karışımdan ceviz büyüklüğünde parçalar alarak 20 adet köfteyi avucunuzun içine alın. Her birinin kalınlığının 1 cm’yi geçmemesini hedefleyin; şekilleri değiştirebilirsiniz ancak yanmalarını önlemek için kenarları sıkıştırdığınızdan emin olun. Köfteleri kızartmak için yeterli miktarda yağı bir tavada ısıtın. Yağ ısınınca köfteleri yavaşça tavaya yerleştirin. Bir iki dakika sonra eşit şekilde pişirmek için çevirin. İlk parti pişerken daha fazla köfte yapın ve pişenleri çıkarırken tavayı köftelerle dolu tutun. Eşit şekilde pişmelerini sağlamak için bunları düzenli olarak çevirin. Fazla yağı çıkarmak için, kağıt havlu veya tel rafla kaplı yakındaki bir tavaya aktarın. Isı orta ila yüksek arasında kalmalıdır.

Salatayı hazırlamak için nohutları geniş bir kaseye boşaltın (konserve nohut kullanıyorsanız önce soğuk suyla yıkayıp süzün). Yukarıdaki malzemeleri ince ince doğrayıp kaseye ekleyin. Zeytinyağını, limon suyunu ve tuzunu ayarlayın. Bir çay kaşığı kuru nane ile süsleyin. Afiyet Olsun!

Bu videoyu beğendiyseniz haftalık tarifler için lütfen Beğenin, Paylaşın ve Abone olun. İzlediğiniz için teşekkürler. Bir dahaki sefere görüşürüz!
#köfte #kofta #meatballs #cypriot #turkishcuisine

welcome to Julia’s Turkish kitchen on the menu today I’ll be making traditional cypriate curf using minced chicken and beef to accompany these scrumptious CES I’ll also be making a super delicious chickpea salad and together they make a fantastic meal option word of warning though they tend to be eaten up very quickly so be sure to make enough to go around the quantities used in this recipe are enough to make approximately 60 meatballs and this lovely salad provides between 6 to eight servings let’s get started to make the C A finally chop either by hand or with an electric chopper four to five onions depending on their size chop them as small as you can but avoid grating them as this releases too much liquid once chopped add them to a large Bowl peel wash and Grate 1 and 1/2 kg of potatoes using the coarse side of a grater once the potatoes have been grated squeeze out the excess water in the palm of your hands or by using a save remove as much of the water as you can as this will help the Cur Des keep their shapes better once done you’ll be surprised by how much water has come out of the potatoes dispose of the water leaving just a starch at the bottom which should be added to the bowl and acts as a binding agent for the cting stairs next add the minc meat I’ve used 650 g of lean beef and 500 G of chicken although you can add equal amounts or vary the amounts of each according to your preference add four to six garlic cloves depending on their size which should be crushed directly into the bowl take a generous bunch of fresh parsley and chop into small pieces if you don’t have any parsley handy fresh or dried mint can also be used again the important thing is to make sure to cut them as small as possible add two eggs which will help the curf stick together then add the seasoning I’ve used 1 teaspoon each of cumin chili pepper and black pepper and a dessert spoon of salt but you can vary the seasoning according to your taste add 100 G of bread crumbs which you can make up at home using roughly about four slices of bread the best way to bring this mixture together now is to get in there with your hands mix thoroughly until all the ingredients are combined once combined level the top as shown cover and rest for 15 to 20 minutes then you’re ready to start shaping your CES take whole night size amounts of the mixture into the palm of your hands and roll to form a ball flatten to approximately 1 cm thickness tucking in for edges so that you have the same thickness throughout repeat the process placing the formed CES onto a flat tray until you’ve made approximately 20 of them once you have around 20 to start with take them to the stove in a large frying pan heat enough olive oil to shallow fry the C I’ve used approximately 450 M of oil once the oil is hot start adding the shaped CS leaving a gap in between after a minute or two turn them over to Brown on the other side as gaps appear add more CES to the pan to keep the pan full making more CES as you are waiting you can try alternative shapes such as these oblon shapes which are also very popular in the Turkish cuisine keep the heat on medium to high but not too high otherwise the cues will burn on the outside and not cook in the middle keep an eye on the pan and turn the cues regularly to ensure they cook evenly on both sides when cooked through transfer to a nearby pan lined with a paper towel or wire rack to drain the excess oil and repeat the process [Music] this is the third shape I’ve used today which is the slightly larger flattened version of the oblon shape they look and smell absolutely delicious time to make the chickpea salad now you’ll need 400 G or two tins of rinsed cooked chickpeas finally chop two green chili peppers or Peppers of your choice Finly slice approximately six lettuce leaves chop two large tomatoes finally chop one onion red or white will do you can also use spring onions add a handful of fresh mint leaves gently mix to combine add salt to taste a drizzle of olive oil and the juice of one lemon gently mix to distribute the dressing fin finally garnish with a Sprinkle of dried mint these scrumptious chicken and beef cufs and delicious chickpea salad are ready to be served if you enjoyed this video don’t forget to like share and subscribe for more delicious recipes with a Turkish flavor thank you for watching see you next time