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Meatballs
Köfte
Preparation info
- Serves
4
(about 16 meatballs) - Difficulty
Easy
- Ready in
30 min
Appears in
Published 2015
Meat for köfte must be well trimmed of any sinew and passed through the mincer twice. Choose fattier parts of the animal (boneless chuck for beef neck for mutton) for flavour, and to help to hold the köfte together.
Ingredients
Method
Soak the bread in some water until it is thoroughly wet. Transfer to a sieve, and squeeze out any excess moisture by gently pushing down with your hands. Put the soaked bread in a large bowl, and add the beef, onion, parsley and cumin. Season with salt and freshly ground black pepper. Knead all the ingredients together for a while with your hands. Grease your hands with oil, and shape the mixtu