Ingredients
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1
-
1
-
1/2
-
1/2
-
1
-
1/2
-
1
-
2
-
2
-
1
-
1
-
-
-
-
Directions
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 , use beef, I personally don’t like lamb So used beef , Lovely recipe, will make again, I placed the Kfte on a skewer like the picture with less meat Great flavours My Father who is a Trk said they were great! So points for me!!
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Steps
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1
Done
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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. |
|
2
Done
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Whizz Until Finely Crumbed. |
|
3
Done
|
Add the Ground Lamb and the Egg, and Process Until Blended. |
|
4
Done
|
Add the Spices, Garlic and Parsley. |
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5
Done
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Process the Meat Well to Achieve a Fine Texture. |
|
6
Done
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Roll the Mixture Into Small Meatballs (use a Melonballer) or Finger Shaped Patties Using Dampened Hands. |
|
7
Done
|
You May Cook Them at Once, or Refrigerate the Mixture For Several Hours. |
|
8
Done
|
(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. |
|
9
Done
|
the Meatballs Should Be Stirred Several Times, the Patties Turned Once. |
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10
Done
|
Remove Them With a Slotted Spoon to Drain. |
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11
Done
|
Serve the Meatballs Hot or at Room Temperature as an Appetizer. |
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12
Done
|
Lovely With a Yogurt or Tahini Sauce, on a Bed of Rice or in a Pita. |
