Kofte

Ingredients for 3 servings:

• 500 g minced beef or lamb
• 1 egg(s)
• 2 tbsp parsley, chopped
• 3 tbsp oil or soft margarine
• 3 tbsp bulgur, ince (fine wheat groats)
• 1 tsp salt
• 1 garlic clove(s) or more
• 1 m.-sized onion(s)
• 1 tsp pepper
• ½ tsp chili flakes or Pul Biber
• 1 tbsp vegetable stock powder
• Oil for frying and oiling hands

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Turkish meatballs

Coarsely grate the onion and finely grate the garlic. Knead all ingredients together. If you have time, cover and let it “rest” in the refrigerator for one hour. The bulgur will become soft and the mixture will become firmer. You can also continue kneading immediately after kneading. Depending on your preparation, form the mixture into small “eggs” and flatten them (for pan-frying), large, flat burgers (for grilling), or slightly thicker eggs (for deep-frying). Tip: The ground meat won’t stick to your hands if you grease them with oil beforehand. You can also use the mixture in other ways. For example, you can layer it between potato slices in a casserole dish, pour homemade tomato sauce over it, and put it in the oven. Your imagination is the limit. I like it best with potato salad à la my mom (see “Anatolian Potato Salad” – http://www.chefkoch.de/rezepte/680161170495833/Anatolischer-Kartoffelsalat.html). Köfte can also be eaten cold, for example in flatbread.