Turkish kebab

Ingredients for 4 servings:

• 160 g bulgur, fine
• 100 ml boiling water
• 1 onion(s), finely diced
• 250 g minced beef
• 1 tsp salt
• ½ tsp black pepper, freshly ground
• 1 tsp sweet paprika powder
• 1 tsp cumin powder
• ½ tsp sumac
• 2 tbsp flour
• Oil for frying
• 50 g chard leaves, coarsely chopped
• 2 tbsp olive oil
• 6 tbsp Turkish yogurt, 10% fat
• 2 garlic cloves, squeezed
• ½ tsp salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Bulgur dumplings on chard yogurt

Köfte Pour hot water over the bulgur in a bowl, cover, and let it swell for 10-15 minutes. Add the remaining ingredients and knead thoroughly. With slightly moistened hands, roll the mixture into 2.5-3 cm balls and place them on a floured baking sheet. If the dumplings are difficult to form, add 1-2 tablespoons of flour and an egg. Steam the dumplings in a steamer for about 15-20 minutes. Then fry briefly in a non-stick pan with a little oil. Chard Dip Wash the chard with plenty of water, trim, and cut out the stalks into wedges. Roughly chop the leaves and set aside in a sieve. If you want to use the stalks, cut them into very thin strips. Pour the olive oil into a shallow pan, season the chard with salt and pepper, and simmer covered for about 8 minutes, until the leaves have collapsed and are tender. Set the pan aside and let cool. Combine the yogurt, crushed garlic cloves, chard, and a little olive oil in a shallow dish. Serve the warm bulgur dumplings on top of the chard yogurt. Tip: You can also drizzle the dumplings with a butter and paprika sauce. To do this, heat 2 tablespoons of butter, 1 teaspoon of sweet paprika, and 1 teaspoon of salça (a type of Turkish tomato paste), or hot if desired, in a pan for a few minutes, then drizzle evenly over the dish with a spoon.