Summary

Ingredients

For the dumplings:

• 160 g bulur, finer
• 100 ml boiling water
• 1 onion (s), finely diced
• 250 g round beef
• 1 teaspoon salt
• 0.5 teaspoon ½ black pepper, freshly ground
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon cumin powder
• 0.5 teaspoon ½ sumac
• 2 tablespoon flour
• Oil for frying

For the dip:

• 50 g Swiss chard leaves, rouhly chopped
• 2 tablespoon olive oil
• 6 tablespoon yogurt, Turkish, 10% fat
• 2 garlic clove (s), pressed
• 0.5 teaspoon ½ salt and pepper from the mill

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Instructions

1. Köfte
2. Pour hot water over the bulgur in a bowl, cover and let soak for 10-15 minutes. Add the remaining ingredients and knead thoroughly. With slightly moistened hands, roll 2.5 - 3 cm large balls out of the mixture and place on a floured baking tray. If the dumplings cannot be formed, 1 - 2 tablespoons of flour and an egg can be worked into the mixture.
3. Steam the dumplings in a steamer for about 15-20 minutes. Then fry briefly in a non-stick pan with a little oil.
4. Swiss chard dip
5. Wash and clean the Swiss chard with plenty of water and cut the stalk out of the chard in a wedge shape. Roughly chop the leaves and let them stand in the colander. If you want to use the stalk, it has to be cut into very narrow, small strips. Put the olive oil in a shallow saucepan, season the chard with salt and pepper and cook covered for approx. 8 minutes until the leaves have collapsed and are cooked. Set the saucepan aside and let it cool.
6. Mix the yoghurt, the pressed garlic cloves, the chard and a little olive oil and place in a shallow bowl. Arrange the warm bulgur dumplings on top of the chard yogurt.
7. Tip: You can also sprinkle the dumplings with a butter and paprika sauce. For this, heat 2 tablespoons butter, 1 teaspoon sweet paprika powder and 1 teaspoon salça (this is a kind of Turkish tomato paste), hot if desired, in the pan for a few minutes, then drizzle evenly over the dish with a spoon.