Köfte with Vegetables

Ingredients

• 250 g long-grain rice
• Salt
• 2 tbsp pine nuts
• 2 tbsp almond sticks
• 2 bell peppers (yellow and red)
• 3 shallots
• 4 tomatoes
• 1 Zucchini
• 2 carrots
• 2 tbsp olive oil
• 100 ml dry white wine
• 0.5 tsp Black cumin
• Pepper (freshly ground)
• 1 Garlic clove
• a handful parsley
• 2 sprigs oregano
• 800 g lamb mince
• 1 egg
• breadcrumbs (as needed)
• ground cumin
• olive oil (for brushing)
• pul biber (to sprinkle)

Instructions

1. 1.

   Rinse the rice in a sieve and cook it with double the amount of salted water in a closed pot for about 25 minutes.

2. 2.

   Toast the pine nuts and almonds in a hot pan until golden brown.

3. 3.

   Wash, halve, clean, peel, and cut the bell peppers into pieces. Peel and slice two shallots. Rinse the tomatoes, blanch them, cool, peel, remove the stem area, and cut into pieces. Wash, clean, halve lengthwise, and slice the zucchini. Peel and slice the carrots. Sauté the peppers with the carrots, zucchini, and shallots in a hot pan with 2 tbsp oil for 2-3 minutes. Add the tomatoes and wine, season with black cumin, salt, and pepper, and simmer gently for about 5 minutes. Taste and keep warm.

4. 4.

   Peel the garlic clove and remaining shallot, then finely chop together. Wash and shake dry the parsley and oregano, pick off the leaves, and finely chop. Mix the mince with the garlic, shallot, herbs, and egg thoroughly. Add breadcrumbs as needed until the mixture is well-formed. Season with salt, ground cumin, and pepper.

5. 5.

   Shape 12-16 small balls from the mixture and skewer them on wooden skewers. Press firmly while shaping slightly elongated. Brush with oil and grill over a hot grill on all sides for 6-8 minutes.

6. 6.

   Add the pine nuts and almonds to the rice and arrange the vegetables and köfte on plates and in bowls. Sprinkle with pul biber before serving.