Best 3 Kofte Turkish Meatballs Recipes
In the realm of culinary delights, Turkish cuisine stands as a testament to the rich tapestry of flavors and textures that can be conjured from simple ingredients. Among the many beloved dishes that grace Turkish tables, kofte, or Turkish meatballs, hold a special place. These succulent orbs of minced meat, skillfully seasoned and grilled to perfection, are a symphony of taste and aroma that have captivated palates for centuries. Whether you're a seasoned chef or a novice in the kitchen, embarking on a culinary journey to discover the best recipe for kofte is an adventure that promises to tantalize your taste buds and leave you craving more.
Here are our top 3 tried and tested recipes!
KOFTE - TURKISH MEATBALLS
I learnt to cook rustic dishes from Cyprus, (which I still make today). Here is my ex MIL's recipe for Kofte which I serve in pita bread and a salad.
Provided by SueVM
Categories Lamb/Sheep
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl add all the ingredients and lightly combine mixture. Set aside in the fridge for the flavors to meld at least 2 to 4 hours.
- Form the mixture into balls then roll between your palms into sausage shapes.
- Add a little olive oil on a cookie sheet covered with foil and bake for 35 to 45 minutes at 350 degrees or until Kofte is cooked through.
- Serve with pita bread and a salad.
Nutrition Facts : Calories 564.1, Fat 42.9, SaturatedFat 18.3, Cholesterol 230.3, Sodium 507.7, Carbohydrate 9.6, Fiber 1.2, Sugar 1.9, Protein 32.8
TURKISH MEATBALLS (KOFTA)
If you are looking for a tasty main dish meal, try my new Turkish meatballs.
Provided by Will
Categories Meat and Poultry Recipes Lamb Ground
Time 24m
Yield 6
Number Of Ingredients 11
Steps:
- Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
- Roll lamb mixture into small meatballs.
- Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 4.8 g, Cholesterol 73.9 mg, Fat 11.6 g, Fiber 0.8 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 284.3 mg, Sugar 0.6 g
TURKISH MEATBALLS (KOFTA)
These are the well-known Turkish Kofta, delicious little meat balls or patties. You can make them with beef, but lamb is traditional and makes them very special.
Provided by Jenny Sanders
Categories Lamb/Sheep
Time 35m
Yield 36 meatballs, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
- Whizz until finely crumbed.
- Add the ground lamb and the egg, and process until blended.
- Add the spices, garlic and parsley.
- Process the meat well to achieve a fine texture.
- Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
- You may cook them at once, or refrigerate the mixture for several hours.
- (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
- The meatballs should be stirred several times, the patties turned once.
- Remove them with a slotted spoon to drain.
- Serve the meatballs hot or at room temperature as an appetizer.
- Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.
Tips:
- Choose the right meat: Kofte can be made with a variety of meats, including lamb, beef, and veal. For the best flavor, use a combination of two or more types of meat.
- Grind the meat coarsely: This will help to keep the kofte moist and flavorful.
- Add plenty of spices: Kofte is typically seasoned with a variety of spices, including cumin, coriander, paprika, and red pepper flakes. Don't be afraid to experiment with different spice combinations to find one that you like.
- Don't overmix the meat: Overmixing the meat will make the kofte tough. Mix the ingredients just until they are combined.
- Cook the kofte over medium heat: This will help to prevent the kofte from burning on the outside while remaining raw on the inside.
- Serve the kofte with a variety of dipping sauces: Kofte is traditionally served with a yogurt-based sauce, but it can also be served with a tomato-based sauce or a tahini-based sauce.
Conclusion:
Kofte is a delicious and versatile dish that can be enjoyed by people of all ages. With its simple ingredients and easy-to-follow instructions, kofte is a great recipe for beginner cooks. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at your next party, kofte is sure to please everyone at the table.
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