Kofte

Yield: 1 servings

Measure Ingredient

REGIONAL CHARACTERISTICS

The recipe comes from Gaziantep. However, this dish is very well known thoroughout the country. Icli Kofte making is a time consuming process. It also requires experience and a well-developed hand manupulation. Therefore good home makers are judged by their success in making firm, smooth and attractively shaped koftes. In old days the basic mixture was prepared with only ground meat, fine bulgur, onions and spices. Nowadays some other ingredients, such as boiled potatoes, or egg, semolina or flour are included in the recipe in order to form shells easily and successfully. Instead of steaming, koftes can be deep fried in oil and drained on paper towel or steamed koftes can be deep fried instead of sauteeing. This dish is prepared for guests on special days. It is always served with soup.

Submitted By SAM LEFKOWITZ On 06-27-95

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