Sample Dishes from Turkish Cuisine
Meat Balls With Egg - Lemon Sauce (Terbiyeli Köfte)
|Bread (stale)||2 thin slices||60 gr|
|Onion||2 medium size||120 gr|
|Parsley ||1/4 bunch||15 gr|
|Ground Meat||2 4/5 cup||500 gr|
|Salt||2 teaspoon||12 gr|
|Black Pepper||1/2 teaspoon||1 gr|
|Flour||3 tablespoon||18 gr|
|Water||4 cup||800 gr|
|Yolk||1 piece||30 gr|
|Lemon juice||2 tablespoon||20 gr|
Soak bread slices
in cold water. Squeeze dry. Combine bread, ground meat, grated onions, minced
parsley. Add salt and pepper. Blend thoroughly. Knead for 4-5 minutes. Shape
into walnut sized balls. Sprinkle flour in a shallow pan. Place meat balls in
floured pan. Shake pan back and forth until meat balls are well coated with
flour. Place water in a saucepan. Add salt. Bring to boil. Stir in meat balls.
Reduce heat. Cover and simmer for 45-50 minutes. Beat egg yolk and lemon juice
until well blended. Dilute with 2-3 tablespoons of broth. Blend in simmering
meat balls gradually, stirring constantly. Cook for 1-2 minutes until thickened.
Remove from heat. Pour into a serving bowl. Serve hot.
(in approximately one serving)
|Vitamin A||208 iu|
|Vitamin C||3 mg|
in soups and in some dishes, improves flavor and thickens broth. 2 medium size
potatoes and 2 carrots, pared and diced, may be added into köftes while simmering.
They improve flavor and appearance. This dish is served at lunch or supper as
a main dish. Vegetable dish with olive oil is served ofterwards.