Tray köfte, Gaziantep style from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 284) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See "Draining yoghurt" recipe on P410 for draining yogurt method. Can substitute Aleppo pepper for Near East pepper, and butter for drained yogurt.

  • ashallen on October 27, 2019

    These are great - really nice flavor. I also like the way they look - the difference in shades of brown between the outer bulgur layers and the inner lamb layer reminds me of a layer cake! Texture of the bulgur layer is cohesive and a bit dense - I liked it (reminds me of meatloaf), but my husband would have liked it to have been lighter. They're quite rich/filling so one tray provides a lot of servings. Leftovers keep and freeze well. Careful when microwaving - it can get rubbery if overheated. Making this wasn't difficult, but sufficient time to work through the series of steps is needed. Season to taste - I added significantly more salt than specified in the recipe and think it would have been bland had I not done so. Next time I'll also add more parsley than specified - its flavor worked really well in the dish. Top surface didn't brown significantly during the broiler step but I'm guessing it's not meant to - flavor was still very good.

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