Kadin Buddu Kofta Turkish Meatballs Recipes

TURKISH MEATBALLS (KOFTA)

If you are looking for a tasty main dish meal, try my new Turkish meatballs.

Provided by Will

Categories Meat and Poultry Recipes Lamb Ground

Time 24m

Yield 6

Number Of Ingredients 11

Turkish Meatballs (Kofta) image

Steps:

Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
Roll lamb mixture into small meatballs.
Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 4.8 g, Cholesterol 73.9 mg, Fat 11.6 g, Fiber 0.8 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 284.3 mg, Sugar 0.6 g

Ingredients

2 slices slightly stale whole wheat bread
1 pound lean ground lamb
1 egg
2 tablespoons chopped fresh parsley
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried mint
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil

TURKISH MEATBALLS (KOFTA)

These are the well-known Turkish Kofta, delicious little meat balls or patties. You can make them with beef, but lamb is traditional and makes them very special.

Provided by Jenny Sanders

Categories Lamb/Sheep

Time 35m

Yield 36 meatballs, 4-6 serving(s)

Number Of Ingredients 11

Turkish Meatballs (Kofta) image

Steps:

Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
Whizz until finely crumbed.
Add the ground lamb and the egg, and process until blended.
Add the spices, garlic and parsley.
Process the meat well to achieve a fine texture.
Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
You may cook them at once, or refrigerate the mixture for several hours.
(If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
The meatballs should be stirred several times, the patties turned once.
Remove them with a slotted spoon to drain.
Serve the meatballs hot or at room temperature as an appetizer.
Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.

Ingredients

1 cup fine fresh breadcrumb
1 lb lean ground lamb
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon allspice
1 teaspoon dried mint
2 cloves garlic
2 tablespoons parsley
1 egg
1 tablespoon olive oil

KOFTE - TURKISH MEATBALLS

I learnt to cook rustic dishes from Cyprus, (which I still make today). Here is my ex MIL's recipe for Kofte which I serve in pita bread and a salad.

Provided by SueVM

Categories Lamb/Sheep

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Kofte - Turkish Meatballs image

Steps:

In a bowl add all the ingredients and lightly combine mixture. Set aside in the fridge for the flavors to meld at least 2 to 4 hours.
Form the mixture into balls then roll between your palms into sausage shapes.
Add a little olive oil on a cookie sheet covered with foil and bake for 35 to 45 minutes at 350 degrees or until Kofte is cooked through.
Serve with pita bread and a salad.

Nutrition Facts : Calories 564.1, Fat 42.9, SaturatedFat 18.3, Cholesterol 230.3, Sodium 507.7, Carbohydrate 9.6, Fiber 1.2, Sugar 1.9, Protein 32.8

Ingredients

1 1/2 lbs lean ground lamb (or beef)
1 medium onion, grated
1 cup white breadcrumb
1 tablespoon water
2 eggs
1/4 cup fresh parsley, finely chopped
1/4 cup of fresh mint, finely chopped (or 1 1/2 tablespoons of dried mint)
1/2 teaspoon salt (or to taste)
1/2 teaspoon white pepper