Meatballs in Egg and Lemon Sauce

Name: Meatballs in Egg and Lemon Sauce (Ekşili köfte)
Yield: Serves 4-6
Cuisine: Turkish
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; juice of 2 lemons; 2 egg yolks; 2 potatoes, peeled and diced; 1½ pints/900 ml water; 2 carrots, peeled and diced; 1-2 tablespoons plain flour for rolling; 1 teaspoon salt; bunch of fresh dill and parsley, chopped; bunch of fresh dill and parsley, chopped; 1 tablespoon rice, washed and drained; 1 onion, grated; 1 lb/450 g minced lamb

Ekşili köfte

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

These ‘sour meatballs’ are also known as terbiyeli (‘well behaved’) köfte. The dish dates back to a period of experimentation with sauces in the Palace cooking daring the Ottoman Empire. It is usually served with a plain pilav.

Ingredients

For the köfte

1 lb/450 g minced lamb
1 onion, grated

Asia
Turkey
Main course
Mediterranean

Method

Knead the köfte ingredients together and pound to a paste. Take small portions of the mixture and shape them into small balls. Roll them in the flour and put aside.
Put the carrots in a pan and add the water. Bring to the boil and cook for 10 minutes. Drop the köfte into the water with the carrots, cover the pan and bring the liquid to the boil again