Although translated as ‘dry meatballs’, these köfte are beautifully moist, light and tasty. They are called ‘dry’ because, unlike most other köfte which are often combined with currants, pine nuts, vegetables, batters and sauces, these are simply flavoured with onion and herbs. When cooked they retain their moistness and keep for days. Ever since they were packed into the sefer tası, a stack of tin dishes once used by soldiers, merchants and traders and carried on journeys, they have become associated with travelling and picnics.
© 1995 Ghillie Basan. All rights reserved.