Turkish Meat Balls:
What's The Big Idea?
There must be hundreds of regional variations and recipes for kofte; some are quite spicy, some are relatively bland, some are round, some are cigar-shaped...
This is a fairly typical "middle of the road" recipe, great as part of a buffet style meal, as a starter, or with rice as a more substantial meal.
Here's the list of what you need:
What To Do
- 2 slices stale bread, made into breadcrumbs
- 1lb lean minced lamb
- 1 egg
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon ground cumin
- ½ teaspoon allspice
- 1 teaspoon dried mint
- 2 cloves garlic, minced
- 2 tablespoons parsley, chopped
- 1 tablespoon olive oil
- Place the bread crumbs, minced lamb and egg in a blender or food processor, and blend thoroughly
- Add the spices, garlic and parsley. Process/blend well to achieve a fine texture
- If you have time, refrigerate the mixture for several hours
- Roll the mixture into small meatballs or cigar-shapes
- Heat the oil in a heavy frying pan, and fry the kofte until cooked through and evenly browned
- Remove them with a slotted spoon to drain. Serve hot with a yogurt-based dip, on a bed of rice
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