* Exported from MasterCook *
Turkish Spiced Pumpkin Kofte with Walnut and Feta Stuffing
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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1 small butternut pumpkin -- (about 2 1/4 pounds)
3 tablespoons olive oil
1 red onion -- finely diced
1 tablespoon hot Turkish red pepper paste
1 teaspoon ground cumin
1 teaspoon sweet paprika
9 ounces fine bulgur
1 pinch salt -- generous
2 eggs -- lightly beaten
For deep frying: -- vegetable oil
Walnut and Feta Stuffing:
2/3 cup walnuts
6 ounces feta
2 tablespoons chopped flat-leaf parsley leaves
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
Preheat the oven to 400F. Use a large heavy knife to trim the ends from the pumpkin and quarter it lengthwise. Scoop out the seeds and discard them. Rub the pumpkin pieces lightly with a little of the oil, then roast them on a jelly-roll pan for 30 to 40 minutes, or until tender.
Heat the remaining oil in a large heavy-based saucepan. Stir in the onion, pepper paste, cumin and paprika and sweat over a low heat for 15-20 minutes.
When the pumpkin is cooked, scrape the flesh into a food processor and pulse to a fine puree. Stir the pumpkin puree into the sauteed onion mixture and bring to a simmer.
Rinse the bulgur, then add it to the pumpkin puree and season with salt. Remove the pan from the heat and leave to stand for 10 minutes, then put the mixture into a bowl and leave to cool in the refrigerator.
While the pumpkin mixture is chilling, make the walnut and feta stuffing. Preheat the oven to 350F. Scatter the walnuts onto a baking tray and roast for 5 - 10 minutes until a deep golden brown. Pour the nuts into a tea towel and rub well to remove as much skin as possible. Chop the walnuts coarsely and toss in a sieve to remove any remaining skin and dust. Combine the stuffing ingredients in a bowl and use a fork to mash everything together.
When ready to make the kofte, mix the eggs into the chilled pumpkin mixture. Take a small lump of the mixture and mold it in your hand to make a smooth ball. Use a finger to make an indentation in the mixture and work it to hollow out the middle. Stuff a generous teaspoon of the stuffing into the hollowed-out kofte, then pinch the edges together to seal. Arrange the prepared kofte on a tray, and refrigerate until ready to cook.
To fry the kofte, heat the oil to 400F in a large saucepan or deep fryer. Fry four kofte at a time for 2-3 minutes, or until a deep golden brown. Be careful as the oil will splutter and spit a lot. Using a slotted spoon, remove the kofte to drain on paper towels - keep them warm while you fry the remaining kofte. Serve immediately.
Make 24 kofte.
AuthorNote: Kofte are a large and varied group of dishes that are probably best described as "ground". They can be made with ground meat or vegetables and flavored with different spices. Some include bulgur or bread crumbs or rice. They come in myriad shapes and forms and can be molded around skewers or shaped into patties or ovals, large or small. Some kofte are stuffed; others are eaten wrapped in lettuce or vine leaves. Some kofte are eaten raw; other fried or baked.
These are loosely based on the Turkish stuffed kofte, or icli kofta, but are made with lightly spiced pumpkin rather than the traditional minced lamb, so they are softer and more delicate. The sharp feta stuffing is the perfect counterpoint to the sweet pumpkin.
You'll find the red pepper paste used here in Middle Eastern food stores.
ChupaNote: I baked these in a 400F oven until golden, turning over once. Spray with olive oil or vegetable oil spray before putting in the oven.
Turkish Red Pepper Paste
3 long red peppers
3 long red chile pepper
1 teaspoon pomegranate molasses
1/2 teaspoon dried mint
2 tablespoons shredded mint leaves
2 tablespoons extra-virgin olive oil
2 green onions, finely diced
1 small Persian cucumber, peeled, seeded, and diced
juice of 1 lemon
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400F. Roast the peppers and seeded chiles for 20 minutes on a foil-lined jelly-roll pan, turning once, until the skins blister and char. Remove from the oven and leave to cool.
When cool enough to handle, peel the skins away form the peppers and pull away the seeds and membranes. Roughly chop the peppers and put into a blender. Use a sharp knife to scrape the flesh of the chiles away from the skins - this is easier than trying to peel them. Add the chile flesh to the blender wit the remaining ingredients. Whiz to a fine puree, then taste and adjust the balance of salt and lemon if necessary. Chill, covered, until ready to eat. This dip will keep for up to 3 days.
Serves 4 to 6.
Per Serving (excluding unknown items): 84 Calories; 6g Fat (55.4% calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 385mg Sodium. Exchanges: 0 Grain(Starch)
Cuisine:
"Turkish"
Source:
"Turquoise: A Chef's Travels in Turkey by Greg and Lucy Malouf, 2009"
S(Formatted by Chupa Babi):
"Jan 2010"
Yield:
"24 patties"
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Per Serving (excluding unknown items): 107 Calories; 6g Fat (51.0% calories from fat); 4g Protein; 10g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 93mg Sodium. Exchanges: 1/2 Grain(Starch)
Nutr. Assoc. : 1216 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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