Best Kofte Turkish Meatballs 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
CHEF FLOWER'S TURKISH CYPRIOT FRIED MEATBALLS - KIBRISLI KOFTE /
Kofte's is a meatball which is native to Cyprus, Turkey and some middle east regions. They came in all shapes, sizes and different flavours. This recipe is my mothers recipe, she normally uses beef but since I don't eat beef she use chicken if I'm coming over. We serve them with Recipe #36126 (We make the exact recipe) and a green salad or parsley salad. The cinnamon, mint, salt and black pepper are not the exact measurements as mum uses her hand to measure anything, feel free to add more but only to your taste.
Provided by Chef floWer
Categories Chicken Breast
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and finely grate potatoes, place them in a bowl and sprinkle 1/8 teaspoon salt, set aside.
- In a separate large bowl, place ground/minced chicken or beef, onion, parsley, egg, cinnamon, mint, salt and black pepper.
- Potatoes have excess liquids and with this recipe you need to remove all the excess liquids. In a large strainer, kneed all liquids out of the grated potatoes with only leaving the potatoes flesh.
- Then add the potato with the rest of the ingredients and mix them together. If the mixture is a little sticky you may need to add more potatoes.
- With your hand mould the kofte into a small long patty about 5cm x 2cm (2 inch x 1/2 inch) then place them on a tray, repeat this until all the mixture is finish. When placing the kofte's on a tray do not allow them to touch each other as they may stick together.
- Heat oil in a frying pan or deep fryer add kofte one by one in the pan without touching each other. Flip them over once they are brown and then let the other side brown. Remove onto serving platter, then repeat this step until all kofte's are finished, then serve.
- Could be served as finger food, entree or a main dish with Turkish Cacik (yoghurt sauce) and garden salad.
Nutrition Facts : Calories 412.1, Fat 5.6, SaturatedFat 1.4, Cholesterol 116.7, Sodium 595.2, Carbohydrate 48.4, Fiber 7.5, Sugar 3, Protein 41.8
TURKISH MEATBALLS - KÖFTE
Make and share this Turkish Meatballs - KÖFTE recipe from Food.com.
Provided by Venturists
Categories Lamb/Sheep
Time 30m
Yield 13 Meatballs, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a bowl with your hands. Do not over mix which will change the texture of the meat.
- Form the mixture into a flattened oval shape.
- The balls can either be grilled or fried in a pan. Cook until done all of the way through.
- You can find the recipe for the Turkish Meatball Spice Blend here: https://www.venturists.net/turkish-meatballs-kofte/.
Nutrition Facts : Calories 363.2, Fat 23.8, SaturatedFat 9.7, Cholesterol 126.5, Sodium 770.9, Carbohydrate 12.1, Fiber 1, Sugar 1.7, Protein 23.7
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