Another food for your Turkish feast. Now the date dinner date at home is beginning to take shape.Here, we’re focusing on the basic and many would say best – pure, straightforward meatballs. They’re great on the grill, beautiful on the barbie, but for pure ease, here they are fried.
Ingredients (serves 6)
750 grams minced meat (lamb/mutton or beef, a mixture works well)
2 small onions (grated and squeezed of their juice)
3 slices of dry bread (crust removed)
3 large tomatoes
1 green capsicum (thinly sliced) (optional)
2 cloves garlic (minced)
2 teaspoons cumin powder
2 teaspoons salt
freshly ground black pepper
Fat for cooking (we recommend butter/ghee (not margarine), mixed with olive oil). Needless to say butter helps bring out the flavour. They don’t need to be deep fat fried, but do make sure there is plenty in the pan to allow the meatballs to sizzle!
Soak the bread in water for about 30 seconds. Squeeze by hand then crumble into the lamb mince. Add the onions, cumin, garlic and salt & pepper and knead by hand for about 10 minutes until very well combined. Leave covered for about 1/2 hour. Mould a tablespoons worth of meat into balls and flatten slightly for authenticity.
Heat a little oil in a pan and fry each köfte until brown both sides. Set aside.
This sauce is optional if you don’t cook them in the sauce make sure they are cooked through in the pan.Add the tomatoes to the pan with 1/2 cup water and some salt & pepper. Add the pepper at this point too if using. Let the tomatoes break up slightly and after about 3-4 minutes, drop in the köfte. Pop on the lid and reduce the heat to low and simmer for 20-25 minutes. Remove from heat.
Another great finger food you can serve with minted yoghurt or chillie on the side. You can provide toothpicks to remove them from sauce I have put them three together on short kebab sticks for clean way to serve them. They can be eaten warm or cold.