Sample Dishes from Turkish Cuisine
Balls With Rice and Egg - Lemon Sauce (Terbiyeli Köfte Pirinçli)
|Rice||1/3 cup||60 gr|
|Onion||1 medium size||75 gr|
|Parsley ||1/4 bunch||15 gr|
|Ground Meat||2 cup||350 gr|
|Salt||2 teaspoon||12 gr|
|Black Pepper||1/4 teaspoon||0.5 gr|
|Cummin||1/4 teaspoon||0.5 gr|
|Flour||2 tablespoon||12 gr|
|Water||4 cup||800 gr|
|Yolk||1 piece||30 gr|
|Lemon juice||2 tablespoon||20 gr|
meat, rice, grated onion and minced parsley. Add salt and spices. Blend thoroughly.
Knead for 4-5 minutes. Shape into walnut sized balls. Place in a floured pan.
Shake pan back and forth to coat balls. Place water in a saucepan. Add salt.
Bring to boil. Stir in meat balls. Reduce heat. Cover and simmer for 40-45 minutes
or until rice is tender. 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. Garnish with parsley. Serve hot.
(in approximately one serving)
|Vitamin A||204 iu|
|Vitamin C||2 mg|
"Terbiye" used in
soups and in some dishes, improves flavor and thickens bronth. 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 afterwards.