500gramsminced veal/lamb meat,but there must be lamb in order to get the right taste.
½tspchili powder/ Pul Biber
½tspsemolina flour, it must be fine and grainy. Normal wheat flour is too heavy
2 tspturkish youghurt without taste
Sådan gør du
1: Blend parsley, onions and garlic until it is completely finely ground2: Mix the meat with the spices. Stir3: Finally add baking soda and stir well together so that the stuffing turns into a paste4: Molded for elongated meatballs - like approx a finger. There must be 12-15 pieces. If possible your wet your hands sligthly, so they meatballs are easier to shape.5: Put in the fridge and let them pull for a couple of hours - it helps to develop the taste, so prioritizes this part.6: Take the dishes out about 30 minutes before you need them7: Grill or fry them with good heat until they are cooked without getting dry8: Serve with bulgur salad, bean salad (Piyaz) or similar. We got them in flat bread with salad and dressing and a little chickpeas salad as a side-dish
If you only serve meatballs with rice, bulgur or the like and without any other accessories, I would like to double the recipe. Just enough for 4 people. It's very important that you prioritize letting your filling rest for a couple of hours before you need it. This helps to develop the taste and make the filling more solid. Of course you can also do them right away, but it will not be as good as if it rests. Blend parsley. Onions and garlic just fine, so you get a uniform amount. It just happens that these meatballs should not have as much different structure as other köfte may have Use Semolina flour or eg corn flour / grit in the farmer. If you use regular wheat flour it gives the meatballs a heavier consistency and that's not what you want in these free dishes. They must be light with a little cool crust.
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