KOFTE IN SAUCE - Terbiyeli Kofte
5 Servings
1 soup spoon rice
1 whole egg
1/2 coffee spoon black pepper
1/2 coffee spoon powdered cumin
1/2 soup spoon salt
10 glasses of water
500 grams of ground lamb

Sauce:
1 coffee cup water
1 coffee spoon red pepper
1 small coffee cup flour
2 coffee spoons butter
2 egg yolks
the juice of one lemon
 
Wash the rice in hot water and put it in a bowl. Add the other ingredients except the water. Mix and knead, From this mixture make balls the size of walnuts by rolling them in the palms of your hands. During this time, boil the water in a saucepan. Put the kofte into the boiling water. Cook for 25 to 30 minutes on a low heat, removing the scum periodically. While the kofte are cooking, prepare the sauce by mixing the flour, egg yolks, the lemon juice and 5 soup spoons of the cooking water.

When the meatballs are cooked, pour the sauce into the saucepan. Let boil 5 minutes then remove from heat. Just before serving, melt the butter, add the red pepper to it and pour over the kofte.

CHICKEN KOFTE - Tavuk Koftesi
6 Servings
1 and 1/2 glasses milk
1 small chicken (about 1. 5 kilos)
100 grams of cheese (kashar, gruyere or cantal)
200 grams flour salt, pepper
250 grams bread crumbs
250 grams oil
4 eggs
50 grams butter
 
Boil the whole chicken in water. When done, remove from the water, remove the skin and cut the meat into small pieces. Make a white sauce with the butter, milk and 50 grams of flour. When the sauce boils, remove from the heat, add the grated cheese, chicken meat, salt and pepper. Of this, take amounts the size of an egg, flatten them and dip in the flour, beaten eggs and finally in the bread crumbs. Fry the kofte in oil and serve sprinkled with chopped parsley.
 

COCOON KOFTE - Koza Kofte
5 Servings
1 kilo potatoes
1 large onion
100 grams cheese (kashar or gruyere)
100 grams flour
2 large slices of bread (without crust)
250 grams oil
4 eggs
750 grams ground meat
salt and pepper
 
Grate the onion. Soak the bread in water and then squeeze by hand. Mix the grated cheese, grated onion, the ground meat, salt, pepper, bread and egg yolks. Knead the mixture thoroughly. Make balls of meat, the size of walnuts, then roll them into a cocoon shape. Roll them in the flour, then in the egg white. Fry them in oil. Serve with fried potatoes.

KOFTE WITH GRUYERE - Gravyerli Kofte
4 Servings
100 grams butter
2 eggs
200 grams gruyere
250 grams ground beef
250 grams ground lamb
salt, pepper
 
Knead the meat, eggs, salt and pepper in a bowl. Make thick, flattened patties and fry them in butter. Then split them in half side-ways and put a fine slice of gruyere between the halves. Put the kofte on a buttered oven dish and place another slice of gruyere on each one. Place in a hot oven for 15 minutes.

NOTE: Kashar (kasar peynir) or cantal can be used instead of gruyere.

KOFTE WITH BREAD CRUMBS - Galetali Kofte
3 Servings
1 small, grated onion
1/2 glass bread crumbs
150 grams butter
2 eggs
3 bread slices (without crust)
500 grams ground beef
chopped parsley
salt, pepper
 
Knead the meat, bread (soaked then squeezed), eggs, onion, salt and pepper in a bowl. Make round balls. Roll the balls in the bread crumbs, then fry them in butter. Serve sprinkled with chopped parsley and garnished with fried potatoes.

KOFTE STUFFED WITH EGG - Ici Yumurtali Kofte
1 large onion
10 eggs
2 slices of bread (without crust)
200 grams of butter
6 to 8 Servings
75 grams Kashar cheese (Kasar peynir) or grated cantal or gruyere
750 grams of ground meat (preferably mutton)
salt, pepper
 
Boil the eggs. Remove the shells, and cut each one into four round slices. Place the meat, grated onion, bread (soaked and squeezed), the grated cheese, salt and pepper into a bowl. Knead well. Take a piece of meat, the size of a small egg and flatten it. Place an egg slice in the center, and cover it with the meat forming a ball. Do the same with the rest of the meat. Fry the kofte in butter. Serve with fried potatoes.

KOFTE WITH POTATOES -  Patatesli Kofte
5 Servings
the same ingredients as "Broiled Kofte"
1 coffee spoon salt
1/2 bunch chopped parsley
1/2 glass oil
5 tomatoes
750 grams potatoes  
Prepare the broiled kofte as explained in the first recipe of this chapter. Peel the potatoes and cut them into large pieces. Partially cook the potatoes by frying them in oil. Prepare a tomato sauce enhanced with a coffee spoon of salt and chopped parsley. Add the potatoes and the kofte to to the sauce and mix. Cover and let simmer for 10 minutes. Place the potatoes around the kofte on the serving dish.
 

 

WOMAN THIGH KOFTE - Kadin Budu Kofte
5 Servings
500 grams ground meat (preferably lamb}
2 egg whites
1 small coffee cup of rice
1 finely chopped onion
1/2 soup spoon salt

For frying:
2 egg yolks
a glass of oil
 
Mix all the ingredients, except the oil and egg whites. Knead. Make flattened ovals 5 cm. long. Place these meat patties side by side in a large frying pan and cover with water. Cook on medium heat. As soon as the water is absorbed place the enlarged patties on a plate.

Beat the yolks in a bowl. Heat the oil in a small frying pan. Place each patty in the egg yolk, then in the oil. Brown each side for 3 minutes and serve at once.

DRY KOFTE - Kuru Kofte
5 Servings
1 soup spoon butter
1/2 coffee cup water
100 grams bread (without crust)
2 eggs
2 small onions, grated.
4 soup spoons flour
750 grams of ground lamb, or a mixture of ground beef and lamb
little pepper and cumin
Salt to taste
 
Soak the bread in water, and when thoroughly soaked, remove from the water and sponge by hand.

Place the bread in a salad bowl. Add 2 eggs, salt, pepper, cumin, onions, water and the ground meat. Knead and roll in the palm of your hand until they have the thickness and shape of a finger. Roll the kofte in flour, then fry them in butter for 4 or 5 minutes.

BROILED KOFTE - Izgara Kofte
5 Servings
1 coffee cup water
1 large onion grated
1/2 bunch chopped parsley
1/2 coffee spoon powdered cumin
1/2 soup spoon salt
3 pieces of bread (without crust) 1 cm. thick
750 grams ground meat (beef, lamb or a mixture of both) 
Soak the bread slices in a bowl of water. When they are thoroughly soaked, remove them from the water and squeeze them by hand. In a bowl, mix all the ingredients and knead for a long time. Divide into 20 pieces and roll each one in the palm of your hand to make them round, then press them into a flattened, oval shape. You can either broil them or fry them in a little butter.