Meatballs with Sage and Bulgour with Vermicelli

This is an other Turkish recipe from my Istambul food magazine issue.

The original recipe used Şehriye Pilavı (they look like larger Kritharaki). But I had some Bulgour with added browned vermicelli at home.

What intrigued me was adding fresh sage leaves as herbs to the meat. I rarely use it for beef dishes, more with duck or goose. The distinct flavour of the sage is coming through. Adding some leaves to the chickenstock for the pilaw was a good idea too.

Ingredients for 3:

500 g ground beef

15 sage leaves

1 yellow onion

3 garlic cloves

Zest of 1 lemon

1 breadroll soaked and squeezed

2 tbsp yogurt

2 tsp adanana köfte seasoning

Salt and pepper

2 tbsp olive oil

Side:

120 g bulgour with vermicelli

450 ml chickenstock

5 sage leaves

1 tbsp oil

 

Bring the meat mixture together and form patties with your hands. In a hot pan with some oil cook them first on high heat on both sides for 3 minutes, then reduce the heat to medium low and cook the meatballs for 15 minutes more.

Turn them every 5 minutes.

The bulgour needs a little oil in a small pot and then must be stirred often to get covered. Hot chickenstock with sage goes in. Reduce the heat to low, cover and cook for 15 minutes.