Köfteler

Poland

Yuvarlak şekli ve ortasındaki küçük bir girintiyle karakterize edilen Silezya köfteleri, patates unu veya patates nişastası ve genellikle yumurta sarısı ile birleştirilmeden önce ezilmiş veya pirinç haline getirilmiş pişmiş patateslerle yapılır. Adından da anlaşılacağı gibi, Polonya'nın Silezya bölgesinden gelirler ancak ülke genelinde yaygın olarak tüketilirler. Haşlandıklarında genellikle sosla eşleştirilir veya et damlalarına batırılırlar ve ana yemek olarak veya çeşitli kızarmış et yemeklerinin yanında servis edilebilirler.

Kluski sląskie

Germany

Kluten is a German dumpling that is made with flour, milk, eggs, and butter. The batter is dropped into boiling water or soup using a spoon, and it is then cooked until done, yielding small and soft dumplings. These dumplings have a very mild flavor, so they pair well with both sweet and savory specialties. Kluten are often featured in dishes such as sweet buttermilk vanilla pudding (buttermilksuppe) and sour cherry soup (kirschsuppe).

Kluten

Kniddelen are traditional Luxembourgish dumplings. They're made with a combination of flour, eggs, and milk. The thick batter is dropped into boiling water by using a teaspoon. When the dumplings rise to the top, they're done. Kniddelen can be served in soups, as accompaniments to stews and casseroles, or more traditionally, combined with bacon that was fried in butter and the accompanying pan juices. It's recommended to serve the dish with a glass of white Luxembourg wine.

Kniddelen

Known as koldūnai in Lithuania, kalduny in Belarus and kołduny in Poland, these stuffed dumplings boiled in salted water are a staple of regional cuisine. Traditionally filled with minced pork, beef, chicken, curd cheese, or mushrooms, they make for an excellent lunch choice and can be enjoyed with a variety of garnishes, from butter and black pepper to mayonnaise, sour cream, crispy bacon, or spirgučiais (a type of pork rind).

Koldūnai

Kopytka, tadı ve görünümü İtalyan gnocchi'sine benzeyen Polonya'dan gelen küçük patates köfteleridir. Un eklenerek haşlanmış ve ezilmiş patateslerle yapılır. Yemeğin adı, köftelerin şekline atıfta bulunarak küçük toynaklar olarak çevrilebilir. En iyi kopytka'nın hafif, yumuşak ve kabarık dokulu olması gerektiği söylenir. Kopytka genellikle ana yemek olarak tüketilir, üzerine tereyağlı ekmek kırıntıları veya mantar sosu eklenir, ancak domuz yağı, domuz eti ve kızarmış soğanla birlikte garnitür olarak da servis edilebilir.

Kopyala

Slovenia

Kostelske hrge are traditional Slovenian dumplings originating from the town of Kostel. They&rsquo;re made with a combination of potatoes, eggs, cracklings, garlic, salt, pepper, butter or lard, parsley, flour, and breadcrumbs. The potatoes are peeled, washed, and grated, then mixed with the eggs, cracklings, garlic, salt, pepper, and chopped parsley. The mixture is stirred and mixed with flour in order for the dough not to stick. The dough is shaped into dumplings, which are then boiled in salted water. They&rsquo;re topped with breadcrumbs, cracklings, or sour cream, then served on their own with seasonal salads, or more commonly as an accompaniment to venison.

Kostelske hrge

Bu haşlanmış köfteler, ince bir karabuğday hamuru tabakasının içine sıkıştırılmış darı ve süzme peynir dolgusundan oluşur. Krapi genellikle hilal şeklinde yapılır ve genellikle kremaya batırılmış ve domuz çıtırtıları veya ekmek kırıntıları serpilmiş olarak servis edilir. Yemek, karabuğday kızartması için eski bir tariften ilham alan Smoletova Gorca restoranında şef olan Milka Smole tarafından icat edildi. Kozjanski krapi ana yemek olarak veya et bazlı yemeklerin yanında servis edilebilir.

Kozjanski Krapisi

Kreplach are traditional Jewish dumplings that originated in Eastern Europe as krepish, fried pastries stuffed with meat. Over the years, the dish changed, and the dish became known as krepl (plural: kreplach) in the Yiddish community. The dumplings are filled with various ingredients such as chicken, ground beef and herbs, leftover roasted meat, or cheese. The dough for the dumplings is usually made with flour and eggs. The meat-filled kreplach are traditionally served with soup broth in a bowl, but they can also be fried and served on their own. The cheese variety is especially popular during Purim, a Jewish holiday, and it's topped with sour cream before serving.

Kreplach

Sweden

Kroppkaka is a popular Swedish dish from the island of &Ouml;land, the smallest province in Sweden. There are many recipes for this dish, but it usually consists of potato-based dumplings that are stuffed with fried onions, bacon, allspice, and white pepper. These Swedish potato dumplings are typically accompanied by sour cream, melted butter, and lingonberry jam, but they can also come drizzled with lingonberry sauce. A glass of milk or cold beer pairs well with this dish.

Kroppkaka

Kukuliai are Lithuanian ball-shaped dumplings that are typically made with grated potatoes and a wide range of fillings such as beef, chicken, fish (žuvies kukuliai) or cottage cheese. Although the kukuliai can be baked, boiled, or fried the same way as gnocchi and other East European dumplings, Lithuanians flavor them with herbs (marjoram being a popular choice) or sesame seeds. These dumplings can be served with finely chopped horseradish, dill pickles in sour cream, sauteed bacon-onion mix, or tomato and rosemary sauce. And while some think that kukuliai and cepelinai are the same, others tend to disagree - kukuliai are usually smaller and are shaped into balls, while the cepelinai are larger, oblong, and have slightly pointed ends.

Kukuliai

Norway

Kumpe fra Agder are traditional Norwegian dumplings originating from the region of Aust-Agder. The dumplings are usually made with a combination of potatoes, flour, salt, and bacon or suet. The potatoes are grated, and most of the liquid is drained. They're mixed with all-purpose or barley flour until the dough becomes firm. The dough is seasoned with salt, shaped into small oblong or round dumplings, and a piece of suet or bacon is then pressed in the center of each dumpling. The dumplings are boiled in water and either served warm or left to cool down, then sliced and fried in bacon drippings.

Kumpe fra Agder

Russia

Kurze are traditional Russian dumplings originating from the region of Dagestan. The dumplings are made in the shape of braids and they're usually filled with cottage cheese, potatoes, meat, and eggs. The dough is made with a combination of flour, salt, eggs, and water. Once stuffed, these dumplings are either boiled or boiled and then fried in oil on both sides until golden brown and crispy. If desired, kurze can be served with butter or sour cream, or a dipping sauce consisting of vinegar and garlic.

Kurze

Croatia

Labinski veya labinjonski krafi, Labin'den gelen geleneksel bir İstria yemeğidir. Bu makarna yemeğinin hamuru un, yumurta ve su karışımıyla yapılır. İnce bir şekilde açıldıktan sonra, genellikle inek ve koyun sütü peyniri, romlu kuru üzüm, limon kabuğu, tarçın gibi baharatlar ve şekerden oluşan tuzlu-tatlı bir karışımla doldurulur. Dolgu çok ince ise, kalınlaştırmak için biraz ekmek kırıntısı eklemeniz önerilir. Açılan ve doldurulan makarna hamuru daha sonra bir kat daha hamurla kaplanır ve krafi istenilen şekillerde kesilerek tuzlu suda kaynatılır. Piştikten sonra krafi tatlı veya tuzlu versiyonlarda servis edilebilir. Tatlı olarak, bazen yağda kızartılır ve kremalı karamel sosuyla gezdirilirken, tuzlu versiyonları genellikle kızartılan etten kalan tava damlalarıyla gezdirilir veya et yemeklerinin ve žgvacet'in yanında servis edilebilir. Bir diğer seçenek ise krafi'yi eritilmiş tereyağı ve rendelenmiş peynirle servis etmektir.

Labinski krafi

Linsen mit speck und kn&ouml;del, mercimek, pastırma ve köfte içeren geleneksel bir Avusturya yemeğidir. Mercimekler aromatik sebzeler ve lezzetli baharatlarla pişirilerek doyurucu bir taban oluşturulur. Mercimeklerin topraksılığını tamamlayan zengin, dumanlı bir tat vermek için pastırma eklenir. Yemek genellikle tuzlu sosu emmek için mükemmel olan kabarık ekmek köfteleriyle (Kn&ouml;del) servis edilir. Bu rahatlatıcı ve besleyici yemek, özellikle soğuk aylarda popüler olan Avusturya mutfağının temel bir parçasıdır.

Lekeli ve Knödelli keten

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Lungenstrudel is a traditional dish in Austrian cuisine, a savory roll often served with a clear soup or broth. To prepare lungenstrudel, a lung (usually veal or pork lung) is boiled, then chopped, and mixed with bread soaked in milk, eggs, and various spices. This mixture is then encased in a thin strudel dough, rolled up, and baked or steamed. The resulting dish is a meat-filled roll with a distinctive flavor. It's a classic example of the "nose-to-tail" philosophy of cooking, where all parts of an animal are used, and nothing goes to waste. The dish may be less commonly found in contemporary Austrian cuisine but can still be enjoyed in some traditional restaurants. 
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Lungenstrudel

Italy

Malfatti (Siena) or gnudi (lit. naked, Florence) are typical of Sienese cuisine, but it's believed that they probably originated in Northern Italy. These spinach gnocchi are made by hand, and due to the fact that they are not uniform in shape or size, they're called malfatti, meaning badly made. They are made with a combination of cooked spinach, a pinch of salt, butter, ricotta, eggs, nutmeg, parmesan cheese, and a binding agent such as flour, semolina, or breadcrumbs. Once the mixture becomes smooth, it's shaped into small balls that are rolled in flour before being boiled. Malfatti are cooked when they float to the surface, at which point they're usually drained and served with a sauce (usually a simple tomato sauce or butter and sage).

Malfatti

Mandu are Korean dumplings that are typically filled with various combinations of meat and vegetables. The varieties may include tofu or shrimps, as well as meat-free versions. The most common choices are pork, beef, cabbage, kimchi, bean sprouts, onions, scallions, and mushrooms, but the ingredients can vary depending on the season. Although there are many theories of their origin, it is not precisely known when mandu dumplings first appeared in South Korea, but they are associated with other types of stuffed dumplings found in Turkey, Central Asia, China, and Japan. Nowadays, these traditional dumplings are an everyday dish, but in the past, they were only served at the royal court or on special occasions. The dumplings can be steamed, deep-fried, pan-fried, or boiled, and they are usually served with a dipping sauce on the side.

Mandu

Bu geleneksel Kore çorbasının temeli hamsi veya dana eti bazlı et suyu ile yapılır, ancak asıl malzemeler mandu'dur; genellikle dana eti ve sebzelerle doldurulmuş geleneksel Kore hilal şeklindeki köfteler. Çorba ayrıca çoğunlukla shiitake mantarları ve soğanlar veya ara sıra dilimlenmiş tteok pirinç kekleri içerir. Güney Kore'nin bazı bölgelerinde manduguk, Ay Yeni Yılı'nın ilk gününde servis edilir; bu geleneğin, mutluluğun bu lokma büyüklüğündeki köftelerin içine güvenli bir şekilde sarıldığına dair eski inançtan kaynaklandığına inanılır. Çorba genellikle dilimlenmiş yeşil soğan ve ince yumurta şeritleriyle süslenerek servis edilirken, garnitürler arasında kimchi ve diğer turşu sebzeleri bulunur.

Manduguk

Mantapour veya mantabour, manti adı verilen bir tür Ermeni doldurulmuş köfte ile yapılan geleneksel bir Ermeni yoğurt çorbasıdır. Çorba genellikle süzme yoğurt, çırpılmış yumurta, un, kıyılmış sarımsak, su veya et suyu ile yapılır ve içine çiğ veya önceden pişirilmiş etli köfteler eklenir. Çorbaya genellikle pişmiş beyaz pirinç veya buğday taneleri eklenir. Manti, un, su ve tuzla yapılan bir hamurdan oluşan ve kızarmış baharatlı kıyma veya dana eti, soğan ve yeşil soğan veya maydanoz karışımıyla doldurulan küçük, tekne şeklinde köftelerdir. Kremalı ve doyurucu olan yoğurtlu köfte çorbası kuru nane ile tatlandırılır ve sıcak olarak tüketilir. Ayrıca, berrak bir et suyunda pişirilen ve ardından bir miktar matzoon veya ekşi krema ve üstüne biraz taze maydanoz eklenerek yenen etli köftelerden oluşan başka bir mantapour versiyonu da vardır. Geçmişte, mantapour angaj abour veya agantch abour olarak adlandırılırdı.

Mantapur

Manti are traditional Turkish dumplings filled with spiced ground meat and onions. The dumplings are most commonly topped with a sauce consisting of yogurt and garlic. The name of the dish is derived from mantu, meaning dumplings, and they were originally brought over from Central Asia to T&uuml;rkiye by nomadic Turkish tribes in the 13th century. Today, manti dumplings are popular throughout Turkey, as well as in numerous other cuisines such as Armenian, Afghan, and Central Asian.