Helllooo Loyal Blog Readers,
I have covered almost everything Kurdish on this blog accept Kurdish Food, simply because I am the worse one when it comes to cooking. Soooo... I came across Razaw's Instagram and couldn't help approach her for Kurdish food recipes for me and the blog. She was very kind to send all you lovely readers her first recipe here for her version of the Kurdish Kfta!
Guest Blogger: Razaw Diako
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| Razaw Diako's recipe to Kurdish kfta! |
Here we go!
Ingredients
600 ml water 40C
400 ml fine burgul ( brwesh)
100 ml classic burgul ( sawari wrd )
1/2 tbs salt
1 tsp cumin
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| Recipe for Kurdish food |
Filling
250 g beef or lamb mince
2 small onion
50 g walnuts
2 tbs tomato paste
200 ml fin chopped parsley
1 tbs black peppar
1/2 tsp cumin
1 -2 tsp curry
1 tsp chilli flakes (more if you like)
3/4 tbs salt (depends how much your taste of salt is, we are all different when it comes to spices)
1. Start with mixing the two types of bulgur in a bowl with salt and cumin. Pour the water into the bowl and cover it with a plate or plastic until the burgul has absorbed the water, feel with your fingers if it still feels dry, pour more water and let it stand about 1 hour. Then rub it in at least one quarter so you get an approximate smooth dough.
Wet your hands and form small balls from the dough. about 8-10 bite-sized balls.
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| Kurdish food recipe |
2. start by chopping the onions and parsley, milling the minced meat in a minute and then with the parsley and onion. Season and let it simmer for a few minutes over the stove.
3. Toast the walnuts in a dry pan for a few minutes and then rough chop them, held over the mixture.
3. Toast the walnuts in a dry pan for a few minutes and then rough chop them, held over the mixture.
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| Doesn't this look delicious? |
4. Milling tomato puree, Swiss chard stems in a deep saucepan, salt and 2 tablespoons meat broth.
5. Pour over 1 1/2 liters of water and let it boil. Then pour in the leaves and let it boil. So while you shape the balls and make an oval pit in the center with your fingers add the filling and squeeze hard so you get all the air out.
6. Roll the balls and add to the boiling sauce. when you are done with all kfta balls let your kfta cook for about 40 minutes until they begin to float. Turn off the stove and let it simmer for a few minutes before serving.
5. Pour over 1 1/2 liters of water and let it boil. Then pour in the leaves and let it boil. So while you shape the balls and make an oval pit in the center with your fingers add the filling and squeeze hard so you get all the air out.
6. Roll the balls and add to the boiling sauce. when you are done with all kfta balls let your kfta cook for about 40 minutes until they begin to float. Turn off the stove and let it simmer for a few minutes before serving.
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| Be your own Kurdish Chef! |
Hope you like My kfta!
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| Cook with Razaw Diako - Kurdish food! |
Thank you to the most amazing Razaw! If you tried the recipe let us know how it went, feel free to request other recipes and don't forget to follow Razaw on her Instragram -- beautifully coloured with all different types of Kurdish food and cuisines.
Lots of love
From My Nest in Kurdistan
Saza,
4 comments:
Thank you sooooooooooo much razaw finally we see your recipes after seeing your pictures for so long I'm going to try this meal tomorrow. Zor supas
Zor swpas Razaw Xan
Wow I loved the pictures, razaw I would love a recipe for making kurdish yaprag. Pleaseeeeeeeeeeeeee
I am British who has recently been married to a Kurdish man from Sulaimaney, surprised him with this meal following the recipe closely you should have seen the look on his face as he ate all the kftas one after the other. It was priceless. Many thanks. I am looking to try out the next meal.
Thank you from a wanna be Kurdish cook
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