Monday, December 20, 2010

Persian Coutlets...the recipe you've been waiting for

Coulet has been in my family for years. I remember my grandmother making them in her kitchen when I was a very small girl. You have to eat them right off the griddle, while they still have a nice crust on them. But cold is fine, too. We usually wrap them in pita bread with a little yogurt or onion and cucumber. Greek yogurt is best. And if you want, try adding a few shards of French Feta. And just fry any leftover potato bits - wasting is not an option with something this good :)

The recipe is really quite simple:

1 onion, grated - keep the juice
1 pound ground beef - a lean kind
3 to 4 grated potatoes
1 egg
ground cornflakes (for breading)
salt, pepper, garlic powder, turmeric

Boil the potatoes and grate them into a bowl

Grate the onion into the bowl as well, keeping the juice because that's where a lot of the flavor comes from

Add the meat and spices - normally, we add a Persian spice here, but the recipe is fine without it

Add the egg and mush everything together with your hands (or a fork)

Form into patties and roll in cornflakes seasoned with turmeric and salt and pepper

Fry in olive oil until they turn golden brown - because of the turmeric they will turn pretty dark when they fry, but be sure they don't burn!

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