Köfteli Magarına Bulli (Chicken Meatballs & Pasta)
Simple Twists: Köfteli Magarına Bulli (Chicken Meatballs & Pasta)
For the “bulli” köfte:
1 large egg, beaten
100g fine, fresh breadcrumbs
500g chicken mince
1 tsp dried oregano
1 large garlic clove, finely grated / minced
39g fresh flat leaf parsley leaves, finely chopped
3/4 tsp sea salt
1/2 tsp coarse black pepper
Zest of 1 lemon
For the butter
60g unsalted butter
1 tsp pul biber
1/2 tsp dried mint
Zest of 1 lemon
For the pasta
2 tbsp olive oil (for frying the köfte and onions)
1 large brown onion, peeled and finely sliced
300g bucatini, broken into thirds (macaroni is also a good option)
1ltr chicken stock
3/4 tsp salt
2 bay leaves
200g hellim (Halloumi) finely grated
2 tsp dried mint
Squeeze of lemon juice
METHOD
Mixed together all the flavoured butter ingredients and leave to one side.
In a large bowl, whisk the egg until light and frothy, then add the breadcrumbs to the bowl and mix together so the breadcrumbs soften. Add the rest of the köfte ingredients to the bowl, mix together really well, then wet your hands and roughly roll the mixture into 20 even sized köfte / meatballs. Flatten one of the meatballs in your palm, fill with a small dollop of the butter mixture, then seal fully and roll back into a ball. Repeat until you have 20 butter-stuffed köfte balls.
Place a pan over a medium heat, and once hot, add the olive oil and fry the köfte for 4-5 minutes on each side turning them regularly to ensure they are browned all over,then remove them to a resting plate. Add the sliced onions straight into the pan, sprinkle over the salt and soften for 4-5 minutes until they gain a lovely golden colour. Add the pasta, then the stock, pop the köfte back into the pan, including their resting juices on the plate, gently pushing the köfte into the stock. Add the bay leaves, turn up the heat to bring everything to a boil, turn down to a medium heat, then simmer with the lid half on for around 10-12 minutes or until the pasta is cooked, gently giving the pasta a stir every few minutes to separate them and prevent from sticking.
Let the pasta sit for a couple of minutes to really soak up those juices, then serve with lashings of grated hellim (more than you think), a sprinkling of dried mint and a good generous squeeze of lemon juice, spooning that beautiful broth all over the pasta.
