Pounded beef kneads with onion, egg, and spices before gentle poaching into a festive eastern kofte.
45 min prep 95 min cook
Keeps the screen on · step-by-step guide · built-in timer
Remove sinew from the beef and cut it into small pieces.
Pound the meat with a mallet for 15 minutes until the fibers break down.
Grate the onion and squeeze out its juice.
Knead the pounded meat, onion juice, egg, cumin, black pepper, and salt for 10 minutes.
Shape the mixture into large oval koftes.
Boil water in a wide pot and lower the heat.
Drop the koftes into the water and cook gently for 65-70 minutes.
Drizzle with butter and serve hot with rice.
💡 Tip: Pounding the meat to a paste helps the kofte cook without falling apart.
🍽️ Serving suggestion: Serve hot with plain rice pilaf, sumac onion, and yogurt.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~520
kcal calories
42
g protein
18
g carbs
30
g fat
1.6g
Sugar
0.8g
Fiber
1205.6mg
Sodium
1.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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