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
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.
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
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
TURKISH 'KOFTE' SANDWICH
Sandwich with beef meatballs and yoghurt dressing for a nice warm summer evening. In Turkey they use ground lamb for this. But that's optional..
Provided by Bollie
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop onions, 1 clove of garlic and parsley.
- Mix the onions, garlic and parsley with the ground beef and a bit of salt and pepper.
- With your hands make walnut shaped little meatballs.
- You can either grill the meatballs, or cook them in some olive oil.
- In the meantime, mix the yoghurt with garlic and mint.
- Slice tomatoes, lettuce and cucumber.
- Now take a turkish bread (flat, round thick bread) cut in 4 squares, open them and 'butter up' the bread with the yoghurt dressing.
- Put in lettuce tomatoes, cucumbers and meatballs, and finish with some extra yoghurt dressing.
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
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
CHEF FLOWER'S TURKISH CYPRIOT FRIED MEATBALLS - KIBRISLI KOFTE /
Kofte's is a meatball which is native to Cyprus, Turkey and some middle east regions. They came in all shapes, sizes and different flavours. This recipe is my mothers recipe, she normally uses beef but since I don't eat beef she use chicken if I'm coming over. We serve them with Recipe #36126 (We make the exact recipe) and a green salad or parsley salad. The cinnamon, mint, salt and black pepper are not the exact measurements as mum uses her hand to measure anything, feel free to add more but only to your taste.
Provided by Chef floWer
Categories Chicken Breast
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and finely grate potatoes, place them in a bowl and sprinkle 1/8 teaspoon salt, set aside.
- In a separate large bowl, place ground/minced chicken or beef, onion, parsley, egg, cinnamon, mint, salt and black pepper.
- Potatoes have excess liquids and with this recipe you need to remove all the excess liquids. In a large strainer, kneed all liquids out of the grated potatoes with only leaving the potatoes flesh.
- Then add the potato with the rest of the ingredients and mix them together. If the mixture is a little sticky you may need to add more potatoes.
- With your hand mould the kofte into a small long patty about 5cm x 2cm (2 inch x 1/2 inch) then place them on a tray, repeat this until all the mixture is finish. When placing the kofte's on a tray do not allow them to touch each other as they may stick together.
- Heat oil in a frying pan or deep fryer add kofte one by one in the pan without touching each other. Flip them over once they are brown and then let the other side brown. Remove onto serving platter, then repeat this step until all kofte's are finished, then serve.
- Could be served as finger food, entree or a main dish with Turkish Cacik (yoghurt sauce) and garden salad.
Nutrition Facts : Calories 412.1, Fat 5.6, SaturatedFat 1.4, Cholesterol 116.7, Sodium 595.2, Carbohydrate 48.4, Fiber 7.5, Sugar 3, Protein 41.8
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