Turkish Kofte In Tomato Sauce Recipe
Ingredients
1/2 cup cider (or light white wine)
2 slices stale white bread
1 pound ground lamb
1 large onion, finely chopped or ground
1 tablespoon chopped parsley
1 teaspoon chopped thyme
1 teaspoon lemon rind
2 teaspoons paprika
Salt
2 eggs, beaten
2 to 3 tablespoons seasoned flour
5 to 6 tablespoons butter
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.
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