10% OFF Nema Kofta Kebab – Tekirdağ Köfte, 12.8 oz

Nema

Nema Kofta Kebab – Tekirdağ Köfte, 12.8 oz (0.8 lb)

12.8 oz

$12.90 $14.33 Save $1.43

In stock

Packaging type: Pack (12.8 oz (0.8 lb))

$12.90 Pack 12.8 oz (0.8 lb) $206.42 Case 16 x 0.8 lb $12.90 / pack

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Product details

Tekirdağ is a province of Turkey famous for its traditional köfte (per Nema). Nema's Tekirdağ köfte are beef meatballs seasoned with cumin, paprika, garlic, oregano and cayenne, sold frozen and ready to cook.

Sold as a single unit: 12.8 oz (0.8 lb).

Key features

  • Beef köfte seasoned with cumin and paprika
  • Tekirdağ-style recipe
  • Frozen 12.8 oz (0.8 lb) box

How to enjoy

  • Grill or pan-fry and serve with rice pilaf and peppers.
  • Make köfte sandwiches with tomatoes and onions.
  • Serve with yogurt and salad.

Product details

Brand Nema
Category Kebabs & Burgers
Net weight / size 12.8 oz (0.8 lb)
Packaging Box
Storage Keep Frozen 0°F (-18°C)
Shelf life 12 months
Ingredients Beef, water, breadcrumbs (wheat), onion powder, less than 2% salt, cumin, pepper, paprika, sodium carbonate, cayenne pepper, garlic powder, oregano
Allergens Wheat
Product code KBN08
UPC 881428005286
From the Turkish kitchenView the authentic recipe

Authentic Recipe: Tekirdağ Köfte with Rice Pilaf

Tekirdağ köfte, from the Thracian coast, are mild, finger-shaped and grilled. In Tekirdağ they're traditionally served with buttery rice pilaf and pickled hot peppers.

Serves: 4 | Prep: 10 min | Cook: 25 min

Ingredients

For the köfte

  • 1 pack Tekirdağ köfte
  • Pickled peppers (turşu) and sliced tomatoes, to serve

For the rice pilaf

  • 1½ cups long-grain rice (baldo or calrose)
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2¼ cups hot water or chicken broth
  • 1 tsp salt

Instructions

  1. Rinse the rice until the water runs clear, then soak it in warm salted water for 15 minutes and drain.
  2. Melt the butter with the oil in a pot, add the rice and stir for 2–3 minutes until it turns glassy.
  3. Pour in the hot water and salt, bring to a boil, then cover and cook on the lowest heat for 15 minutes.
  4. Turn off the heat, lay a paper towel under the lid and let the pilaf rest for 10 minutes.
  5. Meanwhile, grill or pan-fry the köfte 4–5 minutes per side until cooked through.
  6. Serve the köfte on a bed of pilaf with pickled peppers and tomatoes.

Tips

  • Resting the pilaf is what makes the grains fluffy and separate.
  • A spoon of piyaz (bean salad) on the side is also traditional.

Traditional Turkish home recipe, written by Shopping Halal.