Terbiyeli Kofte Food

TERBIYELI KOFTE

Steps:

• Mix cooked rice, ground beef, onion, salt, pepper, and parsley.
• Knead for 5 minutes.
• Roll the mixture into small walnut size balls.
• Boil 2 to 2 1/2 cups of salted water with margarine.
• Drop meatballs into it.
• Cover and cook on medium heat for 20 to 30 minutes or until the meatballs are done.
• In a small bowl beat the 2 egg yolks, or one whole egg, with lemon juice. Slowly add 1/2 cup of the boiling meat stock.
• Add to saucepan.
• Cook for 2 to 3 more minutes.
• Turn off heat.
• Mix well and serve.

KOFTE INYGOL

Steps:

• The starter which was left in the fridge for a day.
• Knead all the starter ingredients with your hand. Put in a Ziploc bag and keep in the fridge for a day. The following day, mix all the Kofte ingredients and the starter in a food processor. Put in a container with a lid. Keep in the fridge for 2-4 hours.
• Divide into 21-22 pieces and give each a long shape*, as shown in the picture. Heat up the Teflon pan over medium heat. Fry them all equally without using oil. Serve Inegol Kofte with Ayran, Kidney Bean Salad, grilled tomato and Cubanelle peppers, sumac, crushed pepper and oregano.