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By (user no longer on site)
over a year ago
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When i do this for my mates , they love it
Turkish meatballs
Ingredients (serves 6)
750 grams minced meat (lamb/mutton or beef, a mixture works well)
2 small onions, finely chopped or grated
2 slices of dry bread (without the crust)
1 whole egg
1 bunch of parsley
1 teaspoon cumin
3 teaspoons sea salt
Preparation
Fat for cooking (we recommend butter/ghee (not margarine), mixed with olive oil). Needless to say butter helps bring out the flavour. They don’t need to be deep fat fried, but do make sure there is plenty in the pan to allow the meatballs to sizzle!
Soak the slices of bread in water, until they’re properly sopping. Squeeze out excess water, and crumble the bread over the meat in a big bowl. (The bread can be omitted if you wish to avoid it). Then add in all the other ingredients, and knead well.
Scoop up egg sized pieces of the mixture, and roll them in your hand to shape them into short stubby fingers. Fry on a medium heat until nicely brown.
Serve hot with fresh bread, raw onions, salad and chillies. Rice goes down well as an accompaniment. Chilli sauce adds a touch of pazzazz, or tomato ketchup if you want to add a western touch. A blob of yoghurt on the side makes for an extra cool, refreshing dimension, or you could take this a step further and wash the meatballs down with ayran, the traditional Turkish drink, made of yoghurt, water, and salt (not unlike the Indian lassi)
Köfte are still scrummy gobbled up cold the next day, and so make perfect picnic fare
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