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Izmir Koftesi with Hunkar Begendi
Dilled Turkish Meatballs with Eggplant Puree
- Serves
4
- Difficulty
Easy
Published 1998
This dish is a “sleeper.” Little did we know when we first cooked it that it would become so popular with our clientele. Even the cooks ask me to put it on the menu, and, if you want to know what the best item in a restaurant is, take a look at what the cooks are eating for dinner.
Ingredients
Meatballs
1½ pounds ½ cup 2
Method
For the meatballs, place all the ingredients in a mixing bowl and mix with your hands until blended. Shape into thirty-two
Heat
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