Kofta z Pistacji z Gaziantep – Orzechowe Tureckie Klopsiki
(Gaziantep Pistachio Köfte – Nutty Turkish Meatballs)
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maj 07, 2025
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Składniki
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400 grams Mięso jagnięce mielone
(Choose fresh ground lamb with some fat content for juiciness)
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100 grams Shelled pistachios, finely chopped
(Use roasted unsalted pistachios from Gaziantep if possible for authentic flavor)
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50 grams Bułka tarta
(Plain breadcrumbs to bind the mixture)
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1 medium Onion, grated
(Grate finely to blend well into meat)
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2 cloves Ząbki czosnku, posiekane
(Freshly minced for bright flavor)
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1 tsp Kmin mielony
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1 tsp Ground Aleppo pepper or paprika
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1 tsp Suszony oregano
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2 tbsp Fresh parsley, finely chopped
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1 tsp Sól
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0.5 tsp Czarny pieprz
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2 tbsp Oliwa z oliwek
(For pan frying)
(Choose fresh ground lamb with some fat content for juiciness)
(Use roasted unsalted pistachios from Gaziantep if possible for authentic flavor)
(Plain breadcrumbs to bind the mixture)
(Grate finely to blend well into meat)
(Freshly minced for bright flavor)
(For pan frying)
Wartości odżywcze
- Porcje: 4
- Wielkość porcji: 3 pieces
- Calories: 320 kcal
- Carbohydrates: 6 g
- Protein: 22 g
- Fat: 23 g
- Fiber: 2 g
- Sugar: 1 g
- Sodium: 520 mg
- Cholesterol: 70 mg
- Calcium: 40 mg
- Iron: 3.1 mg
Instrukcje
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1 - Prepare Ingredients:
Grate the onion, mince garlic, finely chop parsley and pistachios. This prep ensures even mixing.
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2 - Mix meat and spices:
In a large bowl, combine ground lamb, chopped pistachios, grated onion, garlic, breadcrumbs, cumin, Aleppo pepper, oregano, parsley, salt, and black pepper. Knead until fully incorporated.
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3 - Shape köfte:
Divide the mixture into 12 equal portions and shape each into small oval meatballs or logs about 2 inches long.
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4 - Cook köfte:
Heat olive oil in a skillet over medium heat. Fry köfte in batches until browned and cooked through, about 3-4 minutes per side. Drain on paper towels.
Grate the onion, mince garlic, finely chop parsley and pistachios. This prep ensures even mixing.
In a large bowl, combine ground lamb, chopped pistachios, grated onion, garlic, breadcrumbs, cumin, Aleppo pepper, oregano, parsley, salt, and black pepper. Knead until fully incorporated.
Divide the mixture into 12 equal portions and shape each into small oval meatballs or logs about 2 inches long.
Heat olive oil in a skillet over medium heat. Fry köfte in batches until browned and cooked through, about 3-4 minutes per side. Drain on paper towels.
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Gaziantep Pistachio Köfte
Gaziantep, a city in southeastern Turkey, is widely celebrated for its rich culinary heritage, and pistachios are a core local specialty. This recipe transforms traditional Turkish köfte—spiced ground meat patties—by adding finely chopped pistachios for an earthy crunch and distinct nutty aroma. Laoquently spiced with cumin, Aleppo pepper, and oregano, these köfte blend tender lamb and aromatic bursts of Mediterranean herbs.
Traditionally enjoyed as appetizers or alongside fresh flatbreads and salads, pistachio köfte provide a textured alternative to classic meatballs and highlight the signature global importance of Gaziantep's pistachios. Kneading finely grated onion and garlic thoroughly creates moisture and bold flavor, while a short pan frying in olive oil yields a perfect golden crust and juicy interior. This iteration is elegant enough for dinner parties or casual enough for homemade street eats.
Tips:
- Use fresh high-quality ground lamb for best results.
- If pistachios are unavailable, roasted walnuts or almonds could provide a different but pleasant twist.
- Cook köfte on medium heat to ensure thorough cooking without burning.
- Serve with dollops of yogurt, pomegranate molasses, and fresh herbs to evoke authentic Turkish servings.
This recipe demonstrates how a simple ingredient like pistachios can elevate a meat dish into a memorable, unique, and regional delicacy cherished throughout Turkey and increasingly around the world.
