The Turkish version of the meatball is Köfte. I’ve made Kadin budu köfte which are originally not round but oval shaped, like women’s thighs, as Kadin means women and budu means thigh. These köfte aren’t cooked in a sauce, can be eaten warm or cold and are therefore perfect as a party snack or mezze.
Makes about 12
50 gr. Rice (uncooked)
1/2 bunch Parsley
450 gr. Minced meat (Lamb, but pork or beef is also an option)
1 tsp Pimento (All Spice)
2 tsp Mild Paprika powder
5 tbsp Flour
– Cook the rice in salted water according to package instructions. Drain well and put aside.
– Chop the onion and parsley very finely. Mix the onion and parsley with the meat, pimento, paprika powder and two eggs. Season to taste with salt and pepper.
– Knead the mixture well, divide into 12 portions and shape them with your hands or two spoons into ovals.
– Place the flour onto a plate and dip the köfte into it so they are all covered in a light sprinkle of flour.
– Heat some oil in a pan and brown off the köfte shortly on a high heat. Turn the heat down and bake them in about 15- 20 minutes until done.