Hello everyone.
Today we are going to make something called "fellah köfte"
and this is a vegan köfte...
which can compete with 80 of the kebabs in Turkey
Bahar: Hundred percent.
For a vegetarian hundred percent of course
It's really really really good and it's very easy to make...
and i'm gonna show you...
how to make it and you can make it in around 10 minutes.
I lied in 10 minutes.
WS: I want to apologize to the Academy.
Because the shaping takes a bit of time you'll see.
but other than that...
10 minutes.
What i need...
is a bit of "bulgur" which is thin wheat...
and a bit of flour and some pepper paste and that's almost it.
So i'm gonna use...
This is a cup and this is a glass but it's...
It is a book and MR. Brown.
It is as big as a cup so...
i'm gonna use one cup of cracked thin bulgur in the stores.
Maybe you can find some crack wheat in this color.
Some are yellow some are more brownish.
Do you know the difference bahar?
Bahar: One has more kepek(bran)
Do you know difference Hakan? Hakan: I don't know.
They will both make great köftes...
but the darker one is gonna have more individualistic character...
which will give you the taste of the bulgur.
This is gonna turn into a more elastic...
more powdery and it will absorb whatever the taste you have.
It will absorb itself and will change the taste to whatever you put.
For example; when i make this köfte with the darker one...
It's gonna have a character of the bulgur a little more and the sauce kind of thing.
But when you do it with the white one, it will internalize the sauce and...
it will get the taste so basically that's the difference.
so to this i'm gonna add half glass cup of hot water.
And what i'm gonna do let this warm.
This will stay here for about five minutes.
It's gonna get bigger and it will be ready to make a köfte.
While we're gonna wait for this...
i want to tell you the story of why i'm trying to give a lot of köfte recipes
This is not a coincidence.
in Turkey with Burak we have analyzed over...
360 different types of different kofte recipes.
And these are official ones with names.
with their own original names that are accepted.
The one that i make i discover or like what your mom does do not get included.
These are like official koftes.
and Anatolia because it has been from through the hittites...
Byzantium, Seljuks, Ottomans so many traditions went by...
and from fish to meat to intestines the fat in the stomach...
are used to make different very tasty koftes.
Bahar: or cheeks?
Or even cheeks, yes.
Cheek meat is very nice to make a tasty kofte...
that's like a tip of street food kofte sellers.
Through the years i want to tell you more and more about different types of kofte.
Maybe now the covid is getting less strong.
I want to take you to those places.
If you're one of those people who like what we do and...
who admire it; please come and press like.
and if you haven't subscribed; subscribe, so that you're part of this beautiful family...
and don't be that one of those...
outsiders who come and watch and say thank you i got what i want and go.
Okey, so this is ready.
it has as you can see grew in size almost twice...
To this we add half a cup of flour,
a tablespoon of pepper paste...
a teaspoon of salt...
and what will make the difference is teaspoon of cumin.
If you don't have cumin in your life...
you're missing out a lot i can say.
It seems like a lot of cumin but...
cumin is the magic behind turning this kofte into a meaty nice feeling.
This is it that's all we're gonna add...
but besides we need...
some water preferably cold.
We're going to wet our hands and ned this so that...
it will turn into a paste.
Bahar: The smell.
As you can see at the beginning...
it's as if it will not come to a hole but...
as you need more...
and like with your hand...
and then a little more...
it will slowly...
♪Come together, right now, over me♪
As you can see as it start to get more into shape.
At this point wet your hand...
and use this part of your hand...
and press it really well.
Now in here i want to show you...
when this kofte is done and when it's not done.
This piece in my hand, i needed a little more.
So that i want to show you the difference.
This at the first class looks almost the same...
but the difference is as you can see...
this is much smoother...
this is more rough.
So by knitting it has to be in this smooth shape...
and it's going to be done.
So maximum two minutes.
This is all done as you can see it's beautiful.
Wait your hands again, take a piece.
Make it round.
Becomes a small ball then...
Bahar: Pointing finger.
Pointing finger says Bahar.
Press it like that.
And that's it. This is ready.
You can make it bigger like this if you like but...
this is less pleasant to eat.
When it's smaller it's like chips.
So we're gonna make this with the team in hopefully five minutes.
♪Kekliği düz ovada avlarlar. Kanadını, kanadını bağlarlar♪
This is almost done as you can see it's a whole tray off little koftes.
There might be cracks on the side so wet your fingers like this and pet them
and pet them...
so that the cracks go away.
If the cracks stay it's not the end of the world. Is it?
For you guys we are making it better.
And also the sauce get incide...
and it is like wet, begames very nice.
Hot water boiling...
Have a taste from your koftes.
If the salt is okay if it's a little salty...
don't add salt if it's okay add a bit of salt like making pasta.
Put your koftes in.
When you're boiling anything and same with frying...
when it's not done it usually goes down.
and stays down.
And as it starts to be well cooked...
it starts to float.
Same for cheese same for potatoes; everything.
As my kofte is boiling i'm gonna prepare the great sauce.
And for that we need a lot of garlic.
Actually six to be exact...
but some of my garlics are too big...
so i'm gonna count this as; two five six.
I'm going to crush this with a bit of salt...
but also if you don't have a pestle and mortar you can use a garlic crusher.
if you like pestle and mortar in the refikadan.com we sell these...
but probably when it goes abroad, it's going to be very expensive.
Because it's heavy.
don't buy, buy a knife or something.
This could be a bit expensive to carry but...
I love all handmade my pestle...
knives are too.
Now we start cooking.
I'm gonna put at least three tablespoons of olive oil...
and i'm not gonna put all of the garlic...
because the taste of the raw garlic...
and the taste of the cooked garlic is slightly different.
so we're gonna use the garlic as two different ingredients.
I'm gonna put it here.
and use my "şimşir"
garlic when heated gives a great taste...
but it starts to burn very fast.
So i don't want it to burn.
When this gorgeous taste comes up, it's time to put the salcas.
This is tomato paste.
a heap tablespoon...
and this is the pepper paste...
heap tablespoon again
great smell i am also cooking the pepper paste.
Okey, now it's time to add some water...
to turn the sauce into a creamy sauce.
i did something wrong, i did from the kettle but we're gonna use this beautiful water.
off the boiling water.
we were talking about sustainability for a while.
The water that we boil it has now it's great taste etc.
Don't throw it away.
You can make soup using this water.
like if you have a pot dish you can use this water again...
and if you don't have time for that...
You can water your plants with it.
Keep in mind.
Now guys, this is almost done.
Final addition is gonna be some walnuts.
This is not a necessity but when you add some walnuts...
for this to race with a kebap much easier and..
and in terms of also if you're a vegan
really important source of good food, super food.
So i'm gonna use these walnuts.
I'm not gonna toast them totally.
But i'm gonna just like heat them a bit up.
i know not toasting is much healthier...
but to increase a bit of taste i want to like burn the sides a bit...
so that's much better all done.
Finally...
when they're heating up...
i'm gonna add a bit of...
oh...
fresh, this smells like a very handsome boy.
Look.
Bahar: It's a parsley.
Okey, so...
I'm gonna roughly chop them...
and then go around with my beautiful knife.
So that it's easier for it to be make it a mince.
So it's all done.
Onion cellar has come.
Burak: Do you want some fresh? Refika: You add them sir.
If you haven't watched the video...
last week we made how to have your own small garden in the kitchen...
and these are some of the things that we have planted last week so...
incredible.
Time to bring everything together.
The raw garlic...
this is something looks small but...
it makes a huge a lot of difference in the taste.
The walnuts get in.
Incredible smell again .
Some of them are almost brown dark, brownish...
almost blackish.
That is something i already wanted to achieve.
And Voilà , take the koftes here...
and they get in.
As you can see they grew in size.
This took about 10 minutes.
Now...
as you can see because i added also some of the water...
here together in the holes etc.
This became more watery...
but this will suck some of the juices as well
Meanwhile Burak went away.
leaving the onions and the green onions...
and the parsley here.
Thank you sir.
Having fresh something from the garden...
or sexy men smelling parsley...
also increases the taste.
So this is it...
as you can see you can interpret this as like oh...
This is kind of like a Turkish gnocchi kind of thing.
How do we eat this?
We eat this plane like that...
or with adding a bit of lemon on top.
Or some people...
for example...
our newcomers because now we have three hundreds in the team.
the young Hande...
his mom makes it with a bit of garlic yogurt and on top of it this.
Or Burak's family all the way from the Diyarbakır.
mix it with a bit of purslane and yogurt...
and eats this together with that.
Some people have this at the base...
and on top some minced meats...
or sometimes at the bottom with a bit of yogurt.
So, different ways of making this and eating this is possible...
or take a step back.
You have now understood how this bulgur works...
so instead of making the sauce with a tomato juice
You can make it with a bit of soy sauce.
we can add a bit of soybean scraps and it can go into a different place.
Or you can make it a curry.
and add these to that curry...
you can make it with a cream, you can make it with some stock...
all different variations could be possible with the base.
So that's it guys.
Hope you enjoyed the video, hope you enjoy being with us.
Now in turkey it's Ramadan time so...
we fast from the morning to the end.
so everyone who's watching this video and who are fasting...
all our blessings are with you guys.
Lots of love. Take care.