K fte

Name: K fte - Delia B.
Ingredients: 400 g ground beef mixed with lamb meat; 2; 3 slices of dried bread crumbled or breadcrumbs; 1 onion; 1 egg; 2 cloves of crushed garlic; 1 teaspoon salt; 1/2 teaspoon hot paprika; pepper; cumin; 1; 2 teaspoons thyme; 1 bunch of finely chopped parsley.

When I want to make meatballs without a long list of ingredients, I prepare these Turkish köfte made from a mixture of beef and lamb. The mixture is made simply: the onion is finely grated, then mixed with the meat, egg, garlic, bread, and spices. After being well kneaded, it is shaped and fried over low heat. The amount of bread can be adjusted depending on how soft the mixture is. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified; the meatballs are fried over low heat Servings: number not specified and depends on the size of the meatballs Difficulty: easy Recipe type: beef and lamb meatballs, Turkish köfte Ingredients 400 g minced beef mixed with lamb 2-3 slices of stale bread, crumbled, or breadcrumbs 1 onion 1 egg 2 cloves of garlic, crushed 1 teaspoon of salt 1/2 teaspoon of hot paprika Pepper, to taste Cumin, to taste 1-2 teaspoons of thyme 1 bunch of parsley, finely chopped Oil, enough to cover the bottom of the pan Stale bread can be crumbled by hand, and breadcrumbs are used in the same step. The recipe does not specify an exact amount for oil, as this depends on the size of the pan. The important thing is that the bottom of the pan is covered, not filled with oil. Preparation method 1. Prepare the onion and garlic Peel the onion and grate it finely. This way, it incorporates more easily into the meat mixture and there are no large pieces in the meatballs. The garlic is crushed separately. 2. Mix the ingredients Put the minced meat in a bowl and add the grated onion, egg, crushed garlic, salt, hot paprika, pepper, cumin, and thyme. Also add the finely chopped parsley. Then add the 2-3 slices of stale bread, crumbled, or the breadcrumbs. All ingredients are added over the meat without needing separate preparation. 3. Knead the mixture Knead the mixture well until it becomes uniform and no longer sticks to your hands. This is also the moment when you realize if more bread or breadcrumbs are needed. If the mixture remains too sticky, add a little more crumbled bread or breadcrumbs. It is better to add gradually so that you do not get a mixture that is too hard. The recipe does not indicate an exact additional quantity, as this depends on how much moisture the onion has and the consistency of the meat. 4. Shape the meatballs Take portions of the mixture and shape the meatballs to the desired size and shape. They can be made round or slightly flattened, depending on preference. It is important that their size is as close as possible so that they cook evenly in the same pan. 5. Fry the köfte Put oil in a pan, just enough to cover the bottom, and heat it. Place the meatballs and fry them over low heat. Turn them as they brown, so they are cooked on all sides. The original recipe does not mention a fixed frying time, and this varies depending on the thickness of the meatballs and the pan. Low heat helps cook them without burning quickly on the outside. 6. Serve The meatballs are served hot, with any side dish you prefer. Why I make this recipe often I love this recipe because it has a short list of ingredients and does not require complicated preparation. The grated onion, garlic, cumin, thyme, and parsley give the mixture flavor without needing sauces or other additions. It is also easy to adjust for texture. If the mixture is too wet, a little more bread or breadcrumbs can be added. In addition, the meatballs can be shaped small or larger, depending on how they will be served. Tips Knead the mixture enough so that all ingredients are evenly distributed. If there are areas with more breadcrumbs or spices, the meatballs will not have the same texture. The onion must be finely grated, not coarsely chopped. Large pieces can make the mixture harder to shape and can come out of the meatballs during frying. Add the bread or breadcrumbs gradually, especially if the onion is juicy. The consistency of the mixture is a better indicator than a fixed amount of breadcrumbs. Low heat is important in this recipe. On too high heat, the surface can brown before the inside is cooked. Substitutions Stale crumbled bread can be replaced with breadcrumbs. These are the only options mentioned for the ingredient that binds the mixture. The meat used in the recipe is a mixture of beef and lamb. I do not change this mixture if I want the specific köfte flavor described here. The amount of pepper and cumin is not specified in the original recipe, so they are used to taste. Variations The meatballs can be formed to the desired size and shape. They can be made round or flatter, but it is useful for all to have similar dimensions. The hot paprika can be kept at the indicated amount or adjusted depending on how spicy you want the mixture to be. The basic recipe uses 1/2 teaspoon. There is no need to change the rest of the ingredients to obtain the simple version of köfte. The recipe is based on the combination of meat, onion, garlic, bread, egg, and spices. Serving ideas The köfte are served hot, alongside any side dish you prefer. The recipe does not impose a specific one, so the choice can be made based on what you have on the table. They can be prepared as a main dish or served in smaller portions, depending on the shape and size of the meatballs. Frequently asked questions Why does the mixture stick to my hands? Most likely, the mixture has too much moisture from the meat or the onion. Add a little more crumbled bread or breadcrumbs and knead again. No fixed additional amount is indicated; add gradually until the mixture can be shaped. Can I use only breadcrumbs instead of bread? Yes. The recipe allows the use of breadcrumbs instead of the 2-3 slices of stale bread. The amount is adjusted according to the consistency of the mixture. What amount of pepper and cumin is used? In the basic recipe, exact quantities for pepper and cumin are not indicated. They are added to taste, along with the other spices. At what heat are the meatballs fried? The meatballs are fried over low heat. Oil is added to the pan just enough to cover the bottom. The exact time is not specified, as it depends on the size and thickness of the meatballs. What do köfte get served with? They are served hot, with any side dish you prefer. The recipe does not specify a particular side dish. Nutritional values The values below are estimates and may not be exact, as the amount of absorbed oil, the exact amount of bread or breadcrumbs, and the number of meatballs obtained are not specified. For the entire mixture, calculated based on the 400 g of meat, one egg, the bread or breadcrumbs, onion, and the other ingredients, the estimate is approximately: Calories: 1,100-1,400 kcal, not including the exact oil left in the pan Protein: approximately 85-100 g Fat: approximately 70-95 g Carbohydrates: approximately 35-55 g If 2-3 slices of bread are used and the meatballs absorb more oil during frying, the caloric value will be higher. For an estimate per serving, it would be necessary to know the final number of servings. Storage and reheating The köfte are recommended in the recipe to be served hot. If there are leftover meatballs, store them in the refrigerator in a closed container and consume them as soon as possible. Reheating is done until they are well heated inside again. The original recipe does not specify a storage time or exact reheating method, so it is better to prepare an appropriate amount for the meal at which they are to be served. Tags: beef meatballs, Turkish köfte, lamb meatballs, fried meatballs

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