Name: Classic Meatballs (Klasik köfte)
Yield: Serves 4-6
Cuisine: Turkish
Ingredients: 8 oz/225 g minced lamb; 4 cloves garlic, crushed with salt; 1 red onion, finely chopped; 1 tablespoon keçup; 1 tablespoon pine nuts or sunflower seeds; 1 tablespoon currants, soaked in water; 1-2 teaspoons ground cinnamon; sunflower oil for frying; 2 slices bread, rubbed into crumbs; ½ teaspoon kırmızı biber; salt and freshly ground black pepper; big bunch of fresh parsley and dill, chopped; 1 egg; plain flour for coating

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

Splendidly simple and tasty, these classic köfte evoke all the flavours of the Ottoman Palace kitchens. They are best served with a salad version of cacık.

Ingredients

8 oz/225 g minced lamb
1 red onion, finely chopped

Method

In a bowl, pound the meat with the onion and garlic. Add all the other ingredients and knead well, slapping the mixture against the sides and base of the bowl. Shape the mixture into small round balls, flatten them and roll them in the flour.
Heat a deep layer of oil in a frying pan and brown the köfte on all sides. Drain on kitchen paper and serve with lem