Boulettes de viande frites du Kosovo (Qofte Fërguara)
Qofte fërguara Dites-le : KOHF-teh fer-GWAH-rah
Les qofte fërguara sont les boulettes de viande bien-aimées du quotidien au Kosovo. Préparées à partir d'un simple mélange de bœuf haché ou d'un mélange bœuf-agneau, d'oignon râpé, d'herbes fraîches et d'épices, elles sont façonnées à la main et frites peu profondément jusqu'à ce qu'elles soient bien dorées et croustillantes à l'extérieur tout en restant juteuses à l'intérieur. Ces boulettes de viande apparaissent sur les tables familiales pour le déjeuner ou le dîner, glissées dans du pain chaud, servies avec du riz ou accompagnées de légumes marinés et de yaourt. Leur arôme parfumé d'ail, de persil et de paprika les rend instantanément réconfortantes et indéniablement balkaniques.
Boulettes de viande frites du Kosovo (Qofte Fërguara)
Qofte fërguara
Prononcé KOHF-teh fer-GWAH-rah
- Pour
- 4
- Préparation
- 25 min
- Cuisson
- 20 min
- Total
- 45 min
- Niveau
- Facile
Aussi sans noix.
Allergènes : contient gluten, œuf. Vérifiez les étiquettes des ingrédients emballés.
Ingrédients
Les quantités sont ajustées. Les temps de cuisson et les tailles de plats restent les mêmes.
Méthode
Place the grated onion in a fine sieve or clean kitchen towel and squeeze out as much liquid as possible. Discard the liquid.
In a large bowl combine the squeezed onion, ground meat, minced garlic, chopped parsley, salt, paprika, black pepper, oregano, egg and flour. Mix thoroughly with your hands until the mixture is sticky and holds together.
Cover the bowl and refrigerate the mixture for 15–20 minutes to firm up and allow flavors to meld.
Wet your hands with cold water. Take about 2 tablespoons of mixture and roll into a slightly oval or round meatball roughly the size of a walnut. Repeat until all the mixture is shaped; you should have 18–22 meatballs.
Heat the vegetable oil in a large heavy skillet over medium heat until it reaches 350°F (175°C). The oil should be about ¼ inch (6 mm) deep.
Working in batches to avoid crowding, gently place the meatballs in the hot oil. Fry for 3–4 minutes per side until they are deep golden brown and crisp on the outside.
Transfer the fried meatballs to a plate lined with paper towels to drain excess oil. Keep warm while you fry the remaining batches.
Serve immediately while hot and crisp.
Variantes régionales
In some Kosovo households a small handful of finely chopped mint is added to the mixture for a brighter herbal note. Modern versions occasionally include a little grated potato in place of some of the flour.
Notes du cuisinier
- Squeezing the onion well prevents the meatballs from falling apart during frying.
- Keep a bowl of cold water nearby to wet your hands between shaping meatballs; this stops the mixture from sticking.
- For extra flavor, add ½ teaspoon of ground cumin or a pinch of hot paprika if you enjoy a little more heat.
Servir avec
Warm flatbread or rice, fresh or pickled vegetables, and a dollop of plain yogurt or garlic-yogurt sauce.
Préparation à l'avance et conservation
Cooked meatballs keep in the refrigerator up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes or gently in a skillet with a splash of water to restore moisture.
