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Turkish Meat Balls:
Kofte

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.

Shopping List

Here's the list of what you need:

  • 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

What To Do

  • 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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