Turks love "Köfte" Turkish Meat Balls. Almost every region in Turkey has their own speciality of these meat balls.
In 2005 the meat producer Pınar Et found out, that they are 291different varieties of köfte in Turkish cuisine. Sadly I don't know so many variation of köfte, but I know some of them!
:-)
Köfte - Turkish Meat balls
Ingredients
8 oz ground lamb and 8 oz ground beef
or
1 large onion, grated
3 glove garlic, finely chopped
3 tbsp parsley, finely chopped
1 tablespoon tomato paste
3 teaspoon paprika powder
11/4 teaspoon salt
1 teaspoon red hot chili flakes
1 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon dry oregano
1 teaspoon dry thyme
1/4 cup bread crumbs
1 small egg
Preparation
In a large bowl combine all ingredients except the meat. Mix in the ground meat and knead for a couple of minutes so everything is well combined. Cover the mixture with a plastic wrap or similar tight cover and let it rest in the fridge at least 30 minutes. After the resting time is over, start shaping the meat mixture into Köfte. Put a small bowl of water next to your meat mixture. Wet your hands with the water in the bowl. Then take a golf size of the mixture and shape. Place the Köftes on an oiled tray. Heat a non stick pan with a thin layer of oil and fry the Köftes for 6-8 minutes (3-4 minutes each side). The meat balls should be brown on both sides. Remove the meatballs and drain on a paper towel. Serve as an appetizer or with rice and salad.
Affiyet olsun! Enjoy!
Affiyet olsun! Enjoy!
Tip: Cook a little of the meat mixture in the microwave, to check the seasoning. Good seasoning is essential!
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