Balık Köftesi

Turkish Fish Balls or Croquettes

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

These may be made with bonito, grey mullet or sea bass. The recipe is that of Mrs Mefkûre Üstün:


  • nearly 2 kg ( lb) fish
  • lemon juice, black peppercorns, bay leaves and parsley (for a c


Cook the fish in a court-bouillon. Let it cool. Lift it out, remove the skin and bones, and break up the flesh into small pieces.

Soak the bread in water for a few minutes, then squeeze it well. Combine it in a large bowl with the fish, the onion, the pine-nut kernels and the currants (if used), the egg, the allspice and seasoning. Mix and knead this well for a few minutes. Then work it