Wheat Balls with Vegetables

Sample Dishes from Turkish Cuisine

Wheat Balls with Vegetables (Sıkma Köfte)

Ingredients	Measure	Amount
Bulgur (fine)	2 cup	300 gr
Salt	4 teaspoon	24 gr
Water	5 cup	1 kg
Flour	5 tablespoon	30 gr
Green Pepper	10 medium size	150 gr
Tomato	3 large size	750 gr
Onion	4 large size	400 gr
Margarine	1/2 cup	100 gr

Preparation

Place bulgur in a large bowl. Add salt. Sprinkle with water. Knead for 10 minutes. Add flour and 1/2 cup of water; stir. Knead for 10 minutes. Roll into balls 1 1/2 cm (3/4 inch) in diameter. Arrange in a colander (or in a steamer). Place 2 1/2 cups of water in a saucepan. Add salt. Bring to boil. Reduce heat. Arrange colander (or steamer) over gently boiling water. Cover and steam for 20-25 minutes. Set aside. Reserve liquid. Saute finely chopped onions in margarine for 10 minutes, stirring occasionally. Season with salt. Remove stems and seeds of peppers. Cut into rings in 0.5 cm (1/4 inch) thick. Stir in onions. Cook for 1-2 minutes. Add cubed tomatoes and hot liquid used for steaming; stir. Cover and simmer for 15 minutes. Stir in steamed bulgur balls. Simmer for 10 minutes more. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy	371 cal
Protein	8,3 g
Fat	14,7 g
Carbohydrates	54,8 g
Calcium	53 mg
Iron	3,47 mg
Phosphorus	218 mg
Zinc	2 mg
Sodium	1578 mg
Vitamin A	1576 iu
Thiamine	0,24 mg
Riboflavin	0,12 mg
Niacin	3,25 mg
Vitamin C	32 mg
Cholesterol	1 mg

Regional Characteristics:

It is a very popular Malatya dish prepared all year around. Instead of bulgur, cracked dövme or a mixture of bulgur and cracked dövme can be used (half and half). Tomato paste is substituted for tomatoes during winter months. lt is served with yogurt or ayran. Kneading is very important in preparing these kind of dishes. Otherwise bulgur balls are dispersed in liquid. In order to simplify the kneading process use a belender or a food processor container. Process until well blended.