Sunday, September 16, 2012

MY MOTHER’S MEATBALLS-ANNEMİN KÖFTESİ


For most people mother’s food is very special and almost everybody loves mother’s food. Everyone who tastes my mother’s food loved it. This recipe is one of her specialties. Try it and see the difference with your meatball recipe. Even you love your own recipe, why not try something different. What.  make this recipe special? Maybe baking powder and lemon juice make meatball or combination of spices. I had to modify the recipe a little. Difference is; she was making her own bread crumbs from day old Turkish bread. Since I could not find Turkish bread in USA, I tried different options and I found that Panko Japanese bread crumbs works very well. It has soft flakes and makes meatballs soft and fluffy.

Ingredients:
  • 1 pound lean ground beef (used Costco organic 85% lean ground beef)
  • 1 cup of Panko bread crumbs
  • 1 egg
  • 1 medium onion, grated or finely chopped
  • ½ cup of finely chopped Italian parsley
  • 1 tsp of cumin
  • 1/2 tsp of dried oregano   
  • 1 tsp of Hungarian or Spanish paprika (these are sweet paprika)
  • 1/2 tsp of dry mint
  • 1 tsp of double acting baking powder
  • 1 tsp of lemon juice
  • 1 tsp salt
  • 1 tsp black pepper

Directions:

  • In a medium mixing bowl, combine and mix bread crumbs, egg, onion, parsley, cumin, oregano, mint, paprika, baking powder, lemon juice, salt, and pepper.
  • Add ground beef, mix well. Take a walnut size of the mixture, place it in your palm, dip your fingers to olive oil and make little meatballs (walnut size) then press on the top like little hamburgers. Do the same for the rest.
  •  Use a nonstick pan and cook both sides on medium-low heat without any oil or butter. Serve with rice, pasta or bulgur pilaf.
    KÖFTE and Turkish Rice
  •  It goes well with white bean salad-Piyaz (recipe coming soon, picture is below).
Bean Salad-PIYAZ




KÖFTE over Pasta with Tomato Sauce
           

Serve for 8 people.
  • Note: You can bake at 375 F for 20-25 minutes or 385 F for 15 minutes.

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