Peanut shaped gnocchi should look like this

Yemeğin adı, tabi bilenler için daha çok Antep mutfağına ait yeşil fıstıkla hazırlanan ızgara köfteyi akla getiyordur. Ama bu köfte Adana’nın bir Türkmen köyünde daha çok bilinip hazırlanan, Adana dışında ne hikmetse “fellah köftesi”, Adanalılar tarafından ise “sarımsaklı köfte” olarak anılan bulgur köftesine benzer. Domates sosuyla değil sarımsaklı yoğurt sosuyla ikram edilir. Şekli itibariyle yer fısıtığına benzediği için bu ismi almıştır. İçeriğindeki tek yağ üzerine gezdireceğiniz pulbiberli yağ olduğundan nispeten hafif vejeteryan bir yemek seçeneğidir.

Malzemeler

  • 1 cup köftelik bulgur
  • 3/4 cup un
  • tuz
  • su

üzeri için

  • 1,5 cup yoğurt
  • 3 diş sarımsak
  • 1 tatlı k. tuz
  • 1 çay k. pulbiber
  • 2 yk zeytinyağ

haşlamak için sıcak su( 2-3 litre kadar)

Yapılışı

Köfte malzemeleri karıştırma kabına alınır azar azar su ekleyerek elastik bir hamur elde edene dek yoğrulur (8-10 dk).Hamurdan fındıktan büyük parçalar koparılır. İnce rulo haline getirilir. Avuç içine alınıp 3 parmağın (işaret, orta parmak ve yüzük parmağının) köküyle fıstık şekli verilir. Daha çok orta parmağın payı var şekil vermede. Hamurun tamamı bu şekilde bitirilir. 2 yk sıvıyağ ve tuz eklenmiş kaynar suda 10 dk kadar haşlanır. Süzülür. Ilıması beklenir. Üzerine sarımsaklı yoğurt ve pulbiberli zeytinyağ gezdirilir.

Afiyet olsun!

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Bulgur, also called bulgar, bulghur, or burghul, is a form of whole wheat that has been cleaned, steamed or parboiled, dried, and then ground into grains of several distinct sizes. Bulgur may be made from any variety of wheat, but durum is the most common.

The processing of wheat into bulgur is believed to have begun in the area of the Mediterranean. Bulgur has been part of the Middle Eastern diet for millennia, with references in the Old Testament literature that identify it with Hebrew, Babylonian, and Hittite peoples. Other ancient civilizations, such as the Roman and Egyptian, were eating bulgur as early as 1000 B.C. (information above from internet)

Bulgur is an indispensible part of our cuisine. It has fiber and protein in. We use bulgur for almost every course. We make different kinds of pilafs like “tomato bulgur pilaf“, “green lentil bulgur pilaf‘,…salads like “kisir” (Turkish tabbouleh), soup like “topalak” or main course like “icli kofte“, snack/appetizer like “Cig Kofte” so on and so forth…shortly, you should take a look at  ‘Bulgur foods’ section in categories.

Peanut shaped bulgur gnocchi is a dish that I haven’t seen or heard before in any other cuisine or place in Turkey but  in a village of Adana. Since it looks like peanut, it is named ‘peanut kofte’. Maybe preparing and shaping the dough take time but it worths afford. It is a very cool vegetarian option as well.

Bon Apetit!

P.S: thanks to the oil and salt they won’t be sticking together.

Ingredients (Serves 2):

  • 1 cup fine-grind bulgur
  • 3/4 cup all purpose flour
  • 1 tsp salt
  • water

for top

  • 1 and1/2 cups of whipped plain yogurt
  • 3 cloves garlic, minced
  • olive oil
  • paprika / red crushed pepper

other ingredients

  • 2-3 liters water to boil
  • 2 tbsp canola oil (or whatever you use for cooking)

Directions

Combine everything in a medium bowl. Gradually add some water and knead until they nicely stick together, for about 7-8 minutes. You might wanna wet your hands with water prior to kneading.

Once the dough is ready, take baseball size pieces from it and roll them into 2 cm-thick sticks. divide the sticks into 1 cm balls. We do this to make evenly sized gnocchi. Wet your palm and fingers with water. Shape each ball 1 inch long rolls. Get it in your palm and gently squeze with your 3 fingers in the middle to make them look like little peanut.

In a deep saucepan, boil 2-3 liters of water. Add 1 teaspoon of salt and 2 tbsp oil. Bring the heat to medium-high. Drop bulgur gnocchi into the boiling water. Boil for 10 to 12 minutes. They will rise to the surface once cooked. Remove the peanuts from water with a slotted spoon. Divide it into 4 plates, let cool to room temperature. Top with whipped yogurt

Meanwhile, heat olive oil in a skillet, add paprika or red crushed pepper, cook until sizzle. Turn the heat off. let cool a little. Drizzle over garlic yogurt sauce and serve. It can also be served cold as a meze (side dish or appetizer), if you intend to do so, wait until it cools off and then add yogurt and oil sauce.