Turkish Kofte In Tomato Sauce Recipe
Ingredients
| White wine | 1/2 Cup (16 tbs) | |
| 2 slices stale white bread | ||
| Ground lamb | 1 pound | |
| Onion | 1 Large, finely chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Thyme | 1 Teaspoon, chopped | |
| 1 teaspoon lemon rind | ||
| Paprika | 2 Teaspoon | |
| Salt | To Taste | |
| Eggs | 2 , beaten | |
| Flour | 2 Tablespoon, seasoned | |
| Butter | 6 Tablespoon | |
| Tomato Sauce | ||
| 1/2 pint sour cream or plain yogurt | ||
Directions
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.
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.
Chef
