These popular Turkish Kuru Köfte are delicious and quick and easy to make.
Kuru Köfte are dry meatballs (as they are not in a sauce). Crispy on the outside and moist on the inside, you can either form them into finger-like shapes, or round patties. Fry them in butter for an amazing flavour, adding a bit of olive oil so that the butter does not burn. They can be grilled or barbecued, and are great with a salad, bread and a serving of plain yoghurt.
Perfect for a snack or as a healthy meal!
Kuru Köfte meatballs
- 2 pounds/1 kilo ground lamb, or a mixture of ground lamb and beef
- 2 small onions, grated
- 2 slices bread (without crust)
- 1 cup flour
- 1 tablespoon ground cumin
- 2 medium eggs
- 1 cup water
- pepper and salt to taste
- butter and olive oil to fry
Soak the bread in water, and when thoroughly soaked, remove from water and gently squeeze to remove the excess liquid.
In a large mixing bowl, combine the bread, eggs, salt and pepper, cumin, onions and minced meat and mix well for a few minutes. Taking an egg size amount of the mixture at a time, shape into small round patties or finger like shapes.
Lightly press the köfte in flour and fry on medium heat in the butter and oil for 4 or 5 minutes, till golden brown.
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