Sini Kofte (Baked Kofte)
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
522 kcal
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Course
Main Course
Sini Kofte (Baked Kofte)
Description
The recipe starts by preparing the gheyma filling, which is ground beef cooked with butter, chopped onions, and seasoned with salt, pepper, paprika, and fresh parsley. This filling is rich and aromatic, providing a flavorful core. Separately, diced potatoes are boiled and mashed, then mixed with soaked fine bulgur, ground beef, cornstarch, and egg to create a moldable meat and bulgur dough. The mashed potato adds smoothness, and the cornstarch and egg help bind the mixture.
The dough is pressed into a greased baking pan, filled evenly with the prepared gheyma, then covered with another layer of the dough, and scored into squares or diamond shapes before baking. During baking, olive oil and water are added to the top to keep the crust moist and develop a golden, firm exterior while the interior remains tender. The dish is served warm, typically garnished with fresh lemon wedges, which complement the rich, meaty flavors with acidity.
Sini Kofte has a complex texture with a soft yet structured outer layer and juicy, flavorful filling inside. It can be made in advance and reheated without significant loss of texture or flavor. The recipe allows variations in ground beef type for different texture and color results, and different cutting shapes are traditional depending on resource use and presentation preferences.
Ingredients
Gheyma (Ground Beef) Filling:
- 1 tablespoon butter unsalted
- 1 pound ground beef
- 1 onion finely chopped, medium
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- paprika
- ½ cup parsley flat-leaf, chopped
Beef and Bulgur Mixture:
- 1 potato peeled and diced, medium
- 1 ½ cups bulgur cracked wheat, grade #1, fine
- 1 to 1 ½ cups water cold
- 1 pound ground beef
- 2 tablespoons cornstarch
- 1 egg large
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- paprika
To Finish:
- ¼ cup extra-virgin olive oil
- ½ cup water
- lemon for garnish, wedges
Instructions
- Start by making the gheyma (ground beef). Heat the butter in a medium skillet over medium-high heat. When melted add the ground beef, stirring and breaking up into small pieces. When the beef has started to brown but is not completely cooked yet, add the onions and season with salt, pepper, and paprika. Continue to cook until the beef is well-browned and cooked through. Taste and adjust seasoning as desired. Stir in the parsley and remove from the heat. The gheyma can be made ahead and reheated as needed. It can also be frozen.
- Place the peeled, diced potato in a small saucepan filled with cold water. Heat over medium-high heat, bring to a boil, reduce the heat and simmer until tender. Drain any excess water and mash. Set aside.
- Meanwhile, place the bulgur in a large mixing bowl. Soak the bulgur with 1 cup water (or more as needed) for about 15 to 20 minutes, or until softened (you can add a bit more water at a time until the bulgur absorbs it all). Mix in the ground beef, cornstarch, egg, and season with salt, pepper, and paprika by hand. Then add the mashed potato and combine until smooth. Wet hands as needed to ease mixing.
- Preheat the oven to 375°F, with the rack set in the middle of the oven.
- Lightly grease a 13-by-9-inch baking pan with olive oil. Divide the beef and bulgur mixture in half. Take large handfuls of the mixture and press them into the bottom of the pan creating an even layer to cover the entire pan (again, wetting hands will make this process much easier). Spread the gheyma evenly over the beef and bulgur layer.
- Next, take large handfuls of the remainder of the beef and bulgur mixture and press them between your palms to flatten them to the same thickness you had beneath the gheyma, wetting hands between each frequently. Arrange these flattened discs of meat/bulgur over the gheyma evenly, patching them together to create a solid layer, filling in gaps with smaller flattened pieces as needed.
- Cut into squares about 2 to 2 ½ inches across (alternatively you may cut diamonds), wiping down the knife in between cuts (wetting and wiping the knife helps clean it between cuts). After cutting the entire pan into squares, pour the oil evenly over the top. Next, pour the water over the top.
- Bake, uncovered, for about 45 to 50 minutes, or until it is cooked through and the surface has lightly browned.
- Use a knife to cut around the edges of the pan, and in between the squares. Serve hot or at room temperature with lemon wedges for squeezing.
Notes
- Using specially ground beef (fine, lean, bright red) yields a denser and more vivid exterior similar to traditional ishli kofte.
- Regular ground beef is easier to find and still produces delicious results.
- Cutting the finished sini kofte into diamond shapes is more traditional, but cutting into squares makes more uniform pieces and is more resourceful.
- Sini kofte can be prepared ahead of time and reheated on a baking sheet at 375°F until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 30g | 10% |
| Protein | 37g | 74% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 130mg | 43% |
| Sodium | 486mg | 20% |
| Potassium | 183mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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