Dry Köfte

Name: Dry Köfte (Kuru Köfte)
Yield: To Serve 6
Cuisine: Turkey
Ingredients: 2 tbsp finely chopped parsley; 1 egg, beaten; 1 tsp salt; 1 tsp red pepper; 500 g/1 lb leg of lamb, minced; 100 g/3½ oz onions; 50 g/2 oz stale breadcrumbs; ¼ tsp dried thyme; 150 g/5 oz cooking fat or olive oil for frying; 25 g/1 oz plain flour; fried potatoes; 1 tsp ground black pepper; ¼ tsp ground cinnamon; ¼ tsp ground cumin; ¼ tsp ground allspice

Kuru Köfte

Preparation info

To Serve
6

Difficulty
Easy

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

These köfte, or rissoles, can be kept for a long time, and are frequently taken on picnics and long journeys.

Ingredients

500 g/1 lb leg of lamb, minced
100 g/3½

Asia
Turkey
Main course
Mediterranean
Spicy

Method

Mince the meat once more so it is very smooth. Grate the onions over the meat and stir in the breadcrumbs and parsley. Add the egg, salt, spices and thyme and knead the mixture for about 10 minutes. Make the köfte in the shape of a cigar, about the length and thickness of your index finger.

Heat the fat or oil in a frying pan. Spread the flour on a large plate. Roll the köfte in flour a