Ramazana Şık Bir Başlangıç ???? Kafes Köfte Tarifi – Ana Yemek Tarifleri

”İftara ne pişirsem?” diyenler için iftar sofralarınıza lezzet katacak nefis bir ana yemek tarifiyle karşınızdayız! Sunumuyla şık, tadıyla mest eden kafes köfte aynı zamanda çok doyurucu. Özenle hazırlanmış bu lezzeti ramazan ayında sevdiklerinizle paylaşmak için malzemeleri hazırlaması sizden, tarifi bizden! Dışı çıtır milföy, içi yumuşacık peynir dolgulu bu tarifi çok seveceksiniz. Şimdiden ellerinize sağlık!

Malzemeler

Köftesi için:
500 gram dana kıyma
1 adet rendelenmiş soğan
1 diş ezilmiş sarımsak
1 adet yumurta
1/2 demet maydanoz (kıyılmış)
1 su bardağı galeta unu
2 yemek kaşığı sıvı yağ
4 yemek kaşığı su
1,5 çay kaşığı tuz
1 çay kaşığı karabiber
1,5 çay kaşığı kimyon
1 çay kaşığı toz kırmızı biber

İçi için:
110 gram dil peyniri (küp doğranmış)

Üzeri için:
2 yaprak milföy hamuru
1 adet yumurta sarısı
1 yemek kaşığı çörek otu

Yoğurtlu Sos için:
2 su bardağı çırpılmış yoğurt
1 çay kaşığı tuz
1 diş sarımsak
1 avuç dereotu
1 avuç taze nane

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#ramazan
Today we’re going to make caged meatballs for Iftar that’ll be… …your favorite both with its taste and looks. We’ll make them using puff pastry. To make it into a substantial meal… …we’ll garnish it with a sauce prepared with yoghurt and fresh herbs. I can’t wait. Let’s get started.

We are going to make the meatballs now. 1/2 kilo low-fat ground beef. 1 egg. About 1 cup (200 ml) storebought bread crumbs. We have 1 onion grated here. 1 clove minced garlic. We add some common spices that are usually added in meatball mix.

1 and 1/2 teaspoons of salt. About 1 teaspoon pepper. 1 and 1/2 teaspoons of cumin, and we have 1 teaspoon ground red pepper here. I’ll mix them all together. I’m adding a little more than 1/2 bunch of parsley. You can add some scallions too, if you wish.

I’m adding a little bit of cooking oil, for the beef is low in fat. I’m adding 1 tablespoon of cooking oil. Like this. I’m adding about 3-4 tablespoons of water. If you wish, you can use home made bread crumbs instead of store bought ones. We’ll now knead the meatball mixture well.

The mixture is done. If it doesn’t feel too soft when you hold some of the mixture in your hand, it’s done. Because we don’t want it to lose its shape while cooking. First, we are opening it up. Then we place 1 dice of string cheese.

You can also use mozarella cheese or any other type of cheese that melts. It’s all up to your liking. I’m now shaping the meatballs. As you can see the mixture isn’t sticky. We’ll shape all the mixture into meatballs this way and then fry them. I pan-fry meatballs.

I’m sure there will be some of you that wants to know if you can use oven too. What we want is to make the meatballs into a round shape and keep that shape. Of course you may turn them over when they are in oven but…

…it’s a lot easier to control and make them round while pan-frying. That’s why I prefer pan-frying. It doesn’t matter if you use less or more cooking oil. It’s up to you again. All the meatballs are more or less the same size. We’re now going to fry our lovely meatballs prettily.

I’m placing them all. They’ll probably fit. I’ll be constantly turning them over so that all its surfaces cook evenly. Because it’ll also go in the oven we don’t have to cook it perfectly. It’s okay if it’s a bit more than half-cooked. I’m turning them over slowly.

To keep their shape you can also cook like this. Sometimes shaking the pan gently. Meatballs are done. I turned the stove off. I’ll place them on a baking tray leaving some space in between. Now it’s time for cages we’ll put on them. It’s about as thin as my finger.

I’m cutting them widthwise, not lengthwise by the way. I’m cutting strips as gently as possible. We’ll use 4 strips for each meatball. It’s hard to cut the strips because the puff pastry is soft, but… …there is a reason why it’s soft. I’l show you in a minute.

There are usually two kinds of puff pastries. One is normal, plain and the other is butter puff pastry. I use butter. If you’re using puff pastry for dinner… …butter puff pastry has a different flavor to it. I recommend it but if you wish you can also use the plain one.

We place the strips on- By the way, I should also say this. I’ve said there is a reason to why the pastry should be room temperature. That is when we place the strips on the meatballs forming a cage… …we’ll stretch and tuck it under the meatballs.

So that our puff pastry is stretchy. If it’s frozen then it’ll be easier to cut into strips. Then you’ll have to leave it for some time. Make sure the pastry is soft enough. We placed the plus sign. Then we place the cross shaped strips. That’s how we make the cage shape.

It looks elegant. Space them equally. Then I redo this until all the meatballs are covered. We placed all the strips prettily. We made some pretty cages. I’m rubbing some egg yolk on them. Then i’ll sprinkle some black sesame seeds on the top. Smells so good. I’m opening the oven.

While we let the meatballs rest… …let’s make a delicious yoghurt sauce. Then we’ll present it like this. It’ll look and taste better. I make it using home made yoghurt. Because that was what I have. It was watery so I scrambled it. Store bought Turkish yoghurt goes well too.

Or you may replace it with “kuru cacik” to make it more flavorful. “Kuru cacik” also goes well with meatballs. Now I’ll mix in 1 clove of garlic. Sprinkle some salt. A handful of, about a little less from a bunch of fresh mint… …and fresh dill goes in. Mix it well.

Now it’s time to prepare the serving plate. I’ll put some of this in the middle of the plate. Finally to add color, I’ll sprinkle some ground red pepper on the top. Sprinkle here and there. Caged meatballs are ready. It does taste delicious. The inside is cooked so well.

Cheese is deliciously soft. In my opinion this recipe will be the new favorite of nice looking Iftar dinners. This recipe makes 4-8 servings. We hope you like our recipe. If it’s to your liking please make sure you press the like button and subscribe. Happy Ramadhan to all of you.

Enjoy the meal. Subtitles by Capt Digital Translation

KAYNAK