{"id":3223,"date":"2023-01-17T08:30:36","date_gmt":"2023-01-17T07:30:36","guid":{"rendered":"https:\/\/www.jungborn.de\/blog\/?p=3223"},"modified":"2023-04-14T12:11:18","modified_gmt":"2023-04-14T10:11:18","slug":"koefte","status":"publish","type":"post","link":"https:\/\/www.jungborn.de\/blog\/koefte\/","title":{"rendered":"K\u00f6fte"},"content":{"rendered":"\n

K\u00f6fte<\/em><\/h2>\n\n\n\n

K\u00f6fte selber machen: Das ist ganz einfach. Die Zubereitung gleicht der von Hackfleischb\u00e4llchen und Frikadellen. In diesem K\u00f6fte-Rezept steht, was neben dem Hack in original t\u00fcrkische K\u00f6fte geh\u00f6rt. Die Alternativen im Rezept zeigen, was stattdessen verwendet werden kann, wenn die angegebenen Zutaten nicht vorr\u00e4tig sind. Eines ist sicher: Ganz gleich, ob die Original- oder Alternativ-Zutaten \u2013 das Ergebnis ist ausgesprochen lecker.<\/h4>\n\n\n\n

Zutaten f\u00fcr ca. 12 St\u00fcck:<\/h3>\n\n\n\n
500 g<\/td>Lammhackfleisch, alternativ Rinderhack oder gemischtes Hackfleisch<\/td><\/tr>
1<\/td>gro\u00dfe Zwiebel<\/td><\/tr>
etwas<\/td>Petersilie<\/td><\/tr>
1 Prise<\/td>Chilipulver oder Cayennepfeffer<\/td><\/tr>
1 TL<\/td>Latifa Paprika edels\u00fc\u00df<\/a><\/td><\/tr>
1 TL<\/td>Kreuzk\u00fcmmel<\/td><\/tr>
1 TL<\/td>Oregano<\/td><\/tr>
1 TL<\/td>Koriander<\/td><\/tr>
\u00bd TL<\/td>Zimt<\/td><\/tr>
\u00bd TL<\/td>Zitronenabrieb<\/td><\/tr>
2 TL<\/td>Latifa Meersalz<\/a><\/td><\/tr>
1 TL<\/td>Latifa Bunte Pfeffermischung<\/a><\/td><\/tr>
2<\/td>Knoblauchzehen<\/td><\/tr>
1<\/td>Ei<\/td><\/tr>
etwas<\/td>Oliven\u00f6l<\/a><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Zubereitung:<\/h3>\n\n\n\n

Lammhackfleisch in eine gro\u00dfe Sch\u00fcssel geben und grob mit einer Gabel zerteilen. Anschlie\u00dfend die Zwiebel sch\u00e4len, fein hacken und zum Hackfleisch geben. Petersilie waschen, klein schneiden und in die Sch\u00fcssel geben. Danach die Hackfleischmasse mit \u00a0Chilipulver bzw. Cayennepfeffer, Paprikapulver<\/a>, Kreuzk\u00fcmmel, Oregano, Koriander, Zimt, Zitronenabrieb, Salz<\/a> und Pfeffer <\/a>w\u00fcrzen. Knoblauch pressen und mit dem Ei ebenfalls zur Masse geben. Alles gut vermengen.<\/p>\n\n\n\n

Jetzt in etwa gleich gro\u00dfe Portionen aufteilen und zu kleinen R\u00f6llchen formen.
Damit die K\u00f6fte ihre Form behalten, empfiehlt es sich sie f\u00fcr mindestens 30 Min. in den K\u00fchlschrank zu stellen.<\/p>\n\n\n\n

Zum Braten etwas Oliven\u00f6l<\/a> in eine Pfanne geben, hei\u00df werden lassen und dann die K\u00f6fte von allen Seiten solange braten bis sie knusprig und gut gebr\u00e4unt sind.<\/p>\n\n\n\n


Zum Dippen schmecken unsere Ajvar Gem\u00fcsezubereitung mild <\/a>oder scharf <\/a>wunderbar!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"K\u00f6fte K\u00f6fte selber machen: Das ist ganz einfach. Die Zubereitung gleicht der von Hackfleischb\u00e4llchen und Frikadellen. 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