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
These meatballs (called Kofte in Turkish) are a popular food found all over Turkey. They come in many different shapes and probably have slightly different levels of spicing but the basic ingredients are the same. You can fiddle with the recipe to suit your own tastes.
1. 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.
2. Scoop up egg sized pieces of the mixture. You can either flatten them into small burger shapes or roll them in your hand to form short stubby fingers. Whichever, make sure you press the mixture firmly so it stays together when cooking.
3. Heat a large frying pan and fry the meatballs on a medium heat until they are brown on both sides and cooked through. If the pan is non-stick you shouldn't need any oil. Otherwise, use a little bit to get the first batch started. If you're frying more than one batch, you might like to get rid of the oil after each batch has finished cooking.
Meatballs can be served hot with fresh bread, raw onions, salad and chillies. Rice or bulgar wheat are good accompaniments too. Turkish will often eat meatballs with natural yoghurt and a salad such as the Shepherd's salad (recipe also on this blog) accompanied with a glass of Raki.
These meatballs are also very tasty eaten cold the next day, and so make perfect picnic fare.
Source: http://www.petersommer.com/turkey-travel-country/turkish-food-cuisine/kofte-turkish-meatballs
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