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Turkish Kofte In Tomato Sauce

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  Cider/Light white wine 1⁄2 Cup (8 tbs)
  White bread slice 2 (Stale)
  Ground lamb 1 Pound
  Onion 1 Large, finely chopped or ground
  Chopped parsley 1 Tablespoon
  Chopped thyme 1 Teaspoon
  Lemon rind 1 Teaspoon
  Paprika 2 Teaspoon
  Salt To Taste
  Eggs 2 , beaten
  Seasoned flour 2 Tablespoon
  Butter 6 Tablespoon
  Tomato sauce 1 Cup (16 tbs)
  Plain yogurt 1⁄2 Pint

Pour cider over bread; leave for some minutes to soak.
Put meat in large bowl with onion, parsley, thyme, lemon rind, paprika, and salt.
Squeeze cider out of bread; put bread into meat mixture.
Beat mixture by hand; add eggs gradually.
Beating should take 7 to 10 minutes and gives meatballs their light texture.
With either wet or oiled hands roll 1 tablespoon mixture at a time into rounds; cover with flour.
Melt butter in frying pan.
Brown meatballs; put into ovenproof dish.
Pour Tomato Sauce over.
Bake in preheated 350°F oven 30 to 40 minutes.
Serve with sour cream or yogurt spooned over meat; sprinkle chopped parsley on top.

Recipe Summary

Difficulty Level: 
Main Dish

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