Farm Kebap

(Çiftlik Kebabı / Çiftlik Köfte)

Meatball / Köfte ingredients:
~150g lean ground beef
1/2 tsp oregano
Salt
Pepper
~
2 small-sized carrots, peeled, diced
2 medium-sized potatoes, peeled, diced
2/3 cup frozen sweet peas, rinsed with hot water
8-10 small size mushrooms, cleaned, cut in two
1 tbsp butter
3-4 tbsp extra virgin olive oil
1/4 cup canned crushed tomatoes
~2 1/2 cups warm beef broth
Salt
Pepper

Garnish:
Oregano
Fresh Parsley, chopped

Knead all the köfte ingredients, make little balls (slightly larger than hazelnuts).

Heat the butter and olive oil and lightly fry the meatballs and carrots in a medium-sized pot.

Then add the remaining ingredients. Cover and cook until the vegetables are tender for about 15 minutes. Let the kebap stand for 3-4 minutes. Garnish with oregano and parsley.

Serve with freshly baked Turkish bread or pilaf on the side.

Makes 2 servings.

Spinach with Meatballs

(Köfteli Ispanak)

Kofte (meatball) ingredients:
~100 g medium ground beef
1 tbsp grated onion
Salt
Pepper
~
1/3 cup flour, all purpose
~
A bunch of baby spinach, washed, drained, if you like cut in medium-sized pieces
1-2 spring onions, chopped
1 tbsp rice, rinsed
1 medium-sized tomato, peeled, diced
1 tsp red pepper paste
2 tbsp extra virgin olive oil
1 tbsp butter
Salt
Pepper

Garlic-Yogurt Sauce:
1/2 cup yogurt, plain
1 garlic clove, mashed with salt

Knead all the kofte ingredients, make little balls (larger than hazelnuts) and flour them all. Heat the oil and lightly fry in a medium-sized pot.

Then add the red pepper paste, rice, tomato, spinach and butter. Cover and cook until the rice is done.

Serve with Garlic-Yogurt Sauce on the side.

Makes 2 servings.

Meatballs on Bread Dipped in Beef Stock

(Islama Köfte - Sakarya - Marmara Region)

Kofte Ingredients:
500g (1 lb) medium ground veal
2 slices of Turkish bread crumbs without the crust (1 cm thick)
1 medium onion, grated
1/2 tsp allspice
1 tsp cumin
Salt
Pepper

Beef Stock Sauce:
3/4 cup beef broth
1 tsp red pepper flakes or cayenne
1 tbsp olive oil
~
6 slices of Turkish rustic bread, 1 or 2 days old
~
Cubanelle peppers
Tomatoes

Knead all the ingredients for about 5 minutes. If possible, grind the meat twice in a meat grinder together with all the köfte ingredients. Form meatballs from the meat mixture and give them a oblong shape by pressing on them with two fingers.

Meanwhile, mix all the beef broth sauce ingredients in a shallow wide pan. Quickly dip the bread slices in it, coating both sides. Place them on the grill along with the meatballs, cubanelle peppers and tomatoes. Grill both sides of the köfte and bread slices.

Place the bread slices on a serving platter. Arrange the meatballs on them. Serve with roasted peppers and tomatoes on the side. When serving, start with a layer of bread topped by the meatballs, then top with the grilled tomatoes and peppers.

Makes 12-13 Islama Köfte.

Chickpeas Fritter

(Nohut Köftesi / Nohut Mücveri)

Ingredients:
Chickpeas (540 ml), canned, rinsed
1 egg
1 small onion, chopped
1 garlic clove, chopped
A handful parsley, chopped
3-4 tbsp extra virgin olive oil
1⁄2 tsp cumin
1⁄2 tsp paprika
1⁄2 tsp mint
1⁄2 tsp coriander, ground
Salt
Pepper

For frying:
5-6 tbsp extra virgin olive oil

Directions:

Blend all the ingredients in a food processor until very smooth. Heat the olive oil in a large Teflon pan.Make balls of walnut-sized pieces, then flatten a little bit. Fry both sides at medium heat.

Serve with Radish-Yogurt Dip and Tomato Salad with Onion on the side.

Milas Meatballs

(Milas Köftesi - Muğla - Aegean Region)

Kofte (meatball) ingredients:
~350 g medium ground beef
1 small onion, grated
Salt
Pepper
~
1/3 cup flour, all purpose
1/3 cup sun flower oil, for frying
~
1/4 cup extra virgin olive oil
2 cups canned chickpeas, rinsed
2 tbsp tomato paste
1 medium-size tomato, grated
3/4 cup warm water
Salt
Pepper

Garlic-mint Sauce:
1-2 garlic cloves, mashed with salt
1 tbsp lemon juice
1 tsp mint

Garnish:
Parsley, chopped

Knead all the kofte ingredients. Make little balls (larger than hazelnuts) and flour them all. Heat the oil and lightly fry. Place on a paper towel to soak the excess oil.

Meanwhile, saute the tomato paste with olive oil in a medium-sized sauce pan. Add the chickpeas, grated tomato, water, salt and pepper. Cook for about 10 minutes at low heat. Then, add the koftes, stir. Close and cook for about 15 more minutes.

Mix and add in sauce, stir. Bring to boil, then turn the heat off. Garnish with finely chopped parsley. Serve with Turkish Pilaf on the side.

2 servings.

Grilled Meatball-Mozzarella Cheese Casserole

(Fırında Kaşarlı Köfte)

Grilled meatballs
Lavash bread or Pide, cut in bite size

Tomato, sliced
Cubanelle pepper, cut in medium size
Mozzarella cheese, grated

Pre-heat the oven to 500° F (260° C).

Place the lavash bread or pide on a casserole dish. Arrange the grilled koftes on it. Place the sliced tomatoes and green peppers and sprinkle the cheese all over the tops.

Keep it in the middle rack of the oven until the cheese is melted. Immediately serve with Pickled Long Green Peppers and Ayran by the side.

Meatballs with Vegetables

(Sebzeli Sahan Köftesi)

Meatball ingredients:
350 g medium or regular ground beef
1 slice of Turkish bread without the crust (1 cm thick); soak the bread into milk, then squeeze the milk out
2 tbsp bread crumbs 1 tsp lemon zest
1 tsp canned crushed tomatoes
Salt
Pepper

For frying:
2-3 tbsp sunflower oil
2 tsp butter

Vegetables:
1 medium-size onion, sliced
1 garlic clove, minced
3 tbsp canned crushed tomatoes
1 tsp red pepper paste
1 medium-size potato, peeled, cut in bite size
7-8 medium-size brown mushrooms, cleaned, cut in 4
2 tbsp vermicelli
1/4 cup canned chickpeas, rinsed
1 cup warm water
Salt
Pepper
1 handful baby spinach, washed, drained, chopped

Knead all the meatball ingredients. Make 14-15 meatballs, put it aside. Lightly fry them in the mixture of sunflower oil and butter in the medium-size pot. Put them aside.

Place sliced onion and potatoes in the same pot and lightly fry. Add the lightly fried meatballs, garlic, crushed tomatoes, red pepper paste, mushroom, vermicelli, chickpeas, warm water salt and pepper into the pot. Cover and cook until a small amount juice left inside at low-medium heat. Then add the spinach, stir. Turn the heat off, serve while still warm.

2 servings.

Grilled Meatballs with Cheese

(Kaşarlı Köfte)

250 g ground lamb, medium or regular
250 g ground veal
1 slice of Turkish bread without the crust (1 cm thick); soak the bread into milk, then squeeze the milk out
1 small onion, grated
1 egg
1/4 cup parsley, finely chopped
1 tsp cumin
1 tsp paprika
1 tsp salt
Pepper
1 cup Mozzarella cheese, grated

Knead all the kofte ingredients for about 3-4 minutes. Give them a cylinder shape. Press them on the top with your two fingers.

Set the oven to grill. Arrange the meatballs on a wire. When the one side is cooked, flip and cook the other side of the meatballs.

Serve the Grilled Meatballs with Cheese with Kidney Bean Salad.

~18-19 Grilled Meatballs.

Meatballs with Artichokes in Egg Sauce

(Enginarli Sulu Kofte)

Kofte ingredients:
400 gr regular ground beef
1/4 cup short grain rice, rinsed
Salt
Pepper
~
1/3 cup flour
~
6 medium sized artichokes, cleaned, cut in medium size both hearth and bottom
1 cup water + half of lemon juice
~
1 small onion, grated
4-5 tbsp extra virgin olive oil
1 tbsp butter
Salt
Pepper
1 cup chicken broth

Egg Sauce:
2 egg yolks
Dill, chopped

Place the flour on a large plate. Knead all the kofte ingredients in a bowl. Break off some pieces and give a medium ball shape with your palms. Place them in the flour.

Meanwhile clean the artichokes. Leave in the water & lemon juice mixture to prevent discoloration.

Saute the grated onion, salt and pepper with olive oil for about 2-3 minutes in a medium pot. Add the chicken broth. Then add the artichokes and the water with lemon juice in it. Cook the artichokes for about 7-8 minutes at medium heat. Then gently add the floured meatballs in it, stir. Cook until the rice is softened at low heat. Turn the heat off.

Place the egg yolks in a small bowl. Take a ladle of juice from the pot and blend well with the yolks. Slowly pour this mixture into the pot while stirring. Let stand for about 2 minutes.

Before serving sprinkle chopped fresh dill on top.

3-4 servings.

Meatballs with Almond in Spicy Sauce

(Aci Soslu Bademli Kofte)

Meatball ingredients:
250g ground lamb
250g medium ground beef
1 small onion, grated
1-2 garlic cloves, mashed with salt
4 tbsp almond, ground
1 egg
2 slice of Turkish bread crumbs
Salt
Pepper

For frying:
2-3 tbsp sunflower oil
2 tsp butter

Spicy Sauce:
1 medium-sized onion, sliced
1 green pepper, sliced
1 red Bell pepper, sliced
4 tbsp crushed tomato, canned
1 tsp red pepper paste
1 garlic clove, mashed with salt
1/2 or 1 tsp red pepper flakes
1 tbsp parsley, chopped
3/4 cup beef broth
1 tsp corn starch
Salt
Pepper

Knead all the meatball ingredients. Make 16-17 meatballs, put it aside. Lightly fry them in the mixture of sunflower oil and butter in the pan. Put them aside.

Place sliced onion, green pepper and red pepper. Saute for about 3-4 minutes. Remove them with a spoon. Place the meatballs, crushed tomato, red pepper paste, garlic, parsley, beef broth, corn starch, salt and pepper into the same pan. Cover and cook until the meatballs are done at low-medium heat. Add the sauteed onion and peppers in it. Turn the heat off after 2 minutes.

Serve the Meatballs with Almond in Spicy Sauce with Turkish Pilaf or Turkish Noodles by the side.

4 servings.

*Ottoman Kitchen

Bone Broth and Egg Balls Soup

(Kemik Suyu ve Yumurta Koftesi)

Bone Broth:
2 shinbones, I used lamb, beef or veal knuckle bones, rib bones or marrow bones, chopped in chunks
~6 cups water
2 small onions, peeled
1 large carrot, peeled, cut in chunks
1 leak, cut in chunks, washed
1 turnip, peeled, cut in chunks
2-3 parsley stems, washed
1 Bay leaf
1-2 clove

Cover the bones with cold and start cooking at medium-low heat. Do not boil. If a stock is boiled, it will be cloudy. Skim the scum from the surface with metal spoon (more easy than using wooden spoon). Then add the rest of the ingredients. Simmer for about 4 to 5 hours. The longer it cooks, the better!

Strain the stock through a fine mesh metal strainer and throw away what you skim off. But the bones are full of marrow. Scoop it out and put in soup. It is delicious:)

Place the cooled stock into glass jars for storage. You can keep them for about 4-5 days in the fridge. Or pour into freezer-safe containers for later use.

Add the salt and black pepper afterwards as it may become too salty due to the evaporation of water.

The meals at Ottoman Cuisine used to start with the soup. Beside the soups enriched with Chicken Stock / Chicken Broth , beef (bone) broth or fish broth; only the chicken or beef broth could also be served.

Egg Balls (Yumurta Köftesi)


2 eggs, hard boiled
1/2 tsp salt
Pinch of red pepper flakes
1 tsp parsley, finely chopped
1 egg yolk
2 1/2 tbsp flour, all purpose

Place a strainer on a bowl. Remove the yolks and press them through the strainer using the back side of a tablespoon. Finely chopped the egg whites. Mix all the kofte ingredients with teaspoon in a small bowl.

Bring to water to boil at medium heat. Slowly leave the egg balls into the water. Turn the heat down to medium Cook for about 2 minutes. Take the egg balls out of water with a perforated spoon.

Serve the Bone Broth while still warm, with the mini Egg Balls.

~24 Egg Kofte.

Chicken Kofte

(Tavuk Köftesi)

500 gr extra lean ground chicken
1/4 cup parsley, finely chopped
2 tbsp red pepper paste
1/2 tbsp red pepper flakes
1/2 tsp oregano
1/2 tsp cumin
Salt
Pepper

Knead all the kofte ingredients for about 2-3 minutes. Give them a cylinder shape. Press them on the top with your two fingers.

Set the oven to grill. Arrange the köftes (meatballs) on a wire. When the one side is cooked, flip and cook the other side.

Serve Chicken Köfte with Bulgur Pilaf with Vermicelli and Mixed Salad with Brine Dressing.

17-18 Chicken Kofte.

Meatballs in Sauce

(Sahan Koftesi)

Meatball ingredients:
500 gr lean ground lamb
1/2 tsp oregano
1 handful parsley, chopped
Salt
Pepper

For frying:
2-3 tbsp sunflower oil
2 tsp butter

Sauce:
1 medium sized onion, sliced
1 medium sized yellow potato, peeled, cut in small cubes
1/2 tsp cumin
1 tsp vinegar
1 tsp red pepper paste, hot
1/2 tsp paprika
Salt
3/4 cup hot water

Knead all the meatball ingredients. Make 16-17 meatballs, put aside. Lightly fry them in the mixture of sunflower oil and butter in the pan. Put them aside.

Place sliced onion and potatoes in the same pan and lightly fry. Add the lightly fried meatballs, cumin, vinegar, red pepper paste, paprika, salt and hot water into the pan. Cover and cook until a small amount juice left inside at low-medium heat.

Serve the Pan Meatballs with the Tomato Couscous.

4 servings.

Meal Ideas:
-Green Lentil Soup with Yogurt, Fried Eggplant and Green Pepper, Red Pepper Dish, Romano Beans in Olive Oil, Gozleme and Revani.

Grilled Meatball with Fried Eggs

(Yumurtali Izgara Kofte)

Meatball (kofte) ingredients:
500 g ground beef, regular
1 large slice of Turkish bread without the crust (1 cm thick), soak the bread into milk, then squeeze the milk out
1 tbsp bread crumbs
1 small onion, grated
1 egg
1/4 cup parsley, finely chopped
1 tsp cumin
1 tsp red pepper, powdered
1 tsp salt
Pepper

For each kofte, one or two slices of Turkish pastrami (pastirma), lightly fry both sides in the pan with a little bit butter
For each kofte, three or four rings of white onion, floured, fried in a little bit olive oil
For each kofte, 1 egg, fried in butter, seasoned with salt and pepper

Knead all the kofte ingredients for about 5 minutes. Give them a large cylinder shape. Press them on the top with your fingers.

Set the oven to grill. Arrange the meatballs on a wire. When the one side is cooked, flip and cook the other side of the meatballs.

Cut the corner of Turkish bread in half. Place the grilled kofte on it. Place the fried egg on kofte. Arrange the pastirma and fried onions over the top. Cover them with the other half of bread, squeeze to pop the egg and bite. Afiyet olsun!

Turkish Ricotta Patties

(Lor Köftesi)

Kofte Ingredients:
~300 gr fresh Ricotta Cheese, wrap into two layers of paper towel to soak up any extra water
1 small size egg
4 tbsp all purpose flour
4 tbsp bread crumbs
1 small tomato, peeled, discard seeds, cut in small dice
2 tbsp walnuts, chopped
1/2 crushed pepper
4-5 peppercorn,crushed
2 tbsp parsley,chopped
2 tbsp dill,chopped
Salt

1/2 cup all purpose flour
1 egg, whisked

For frying; Sunflower oil.

Mix all the Kofte ingredients in small bowl. Then give them the shape with your hands, shown in the picture. Keep it in the fridge for about half an hour.

Pour the sunflower oil in a frying pan and heat it up. Place the flour on a plate and beat the eggs in a bowl. First dip each kofte in the flour, then dip in the egg mixture. Fry the kofte evenly.

Afterwards, place on a paper towel to soak up any extra oil. Let the Ricotta Patties stand for about 1,5 - 2 hours. Serve with Turkish black olives, tomato and parsley as an appetizer or breakfast!

13-14 Ricotta Patties.

Pub Style Meatballs

(Meyhane Usulu Kofte)

Meatball Ingredients:
500 g ground veal
1 small onion, grated
2 slices of Turkish bread without the crust (1 cm thick), crumbled
1 egg
1 handful parsley, chopped
1-2 garlic cloves, minced
1 tbsp extra virgin olive oil
1/2 allspice
Salt
pepper

1/2 cup flour, all purpose
Sunflower oil for frying

Place flour on a large plate. Knead all the kofte ingredients in a bowl. Break off small pieces and give a small ball shape with your palms. Place them in the flour. Keep them in the refrigerator for about 30 minutes. Then, coat the koftes with flour again.

Pour the sunflower oil in a frying pan and heat it up. Fry the meatballs evenly. Afterwards, place them on a paper towel to soak up extra oil. Sprinkle some oregano. Serve Pub Style Meatballs with mustard and ketchup.

14-15 Pub Style Meatballs.

Grilled Meatballs

(Izgara Kofte)

400 g ground lamb
350 g ground veal
2 slices of Turkish bread without the crust (1 cm thick), soak the
bread into milk, then squeeze the milk out
2 tbsp milk
1 onion, grated
1 egg
1/4 cup parsley, finely chopped
1 tsp cumin
1 tsp red pepper, powdered
1 tsp salt
Pepper

Knead all the kofte ingredients for about 5 minutes. Give them a cylinder shape. Press them on the top with two fingers.

Set the oven to grill. Arrange the meatballs on a wire, place aluminum foil under the wire on the oven tray. When the one side is cooked, remove the aluminum foil, put the parchment paper on a tray. Arrange a few slices of Turkish bread on it. Place the wire back over the tray. Cook the other side of the meatballs. While they are cooking, all the juice will drop over the bread slices that you have arranged on the tray.

Serve Grilled Meatballs with Kidney Bean Salad, roasted peppers and tomatoes.

My mother used to cook “Izgara Kofte” in a small electric grill with the bread slices under the kofte. I hope you like it:)

~18-19 Grilled Meatballs.

Kofte Kebab Wrapped in Eggplant

(Patlican Sarmali Kofte Kebap)

Kofte Ingredients:
~500 gr medium ground beef
1 slice of Turkish bread without the crust (1 cm thick), soak the bread into milk, then squeeze the milk out
1 medium size onion, finely grated
1 garlic clove, finely chopped
1/4 cup parsley, finely chopped
1 egg
1/4 tsp cumin
1/4 tsp red pepper
1/4 tsp black pepper
1/2 tsp salt

2 Chinese or Japanese eggplants, washed
2 medium tomato, sliced
1 cubanelle pepper, stems cut off, seeds discarded, cut in 4 pieces

For frying:
1/2 cup liquid oil
4 tbsp flour

3 tbsp crushed tomato, canned
1 1/4 cup hot water

Mix all the kofte ingredients using your hands in a large bowl. Divide it into 15 pieces and give each a long shape, as shown in the picture. Pour the liquid oil in a frying pan and heat it up. Place the flour on a plate and roll each Kofte in it. Fry the Kofte evenly for about 3-4 minutes. Afterwards, place them on a paper towel to soak up extra oil.

Peel the eggplant skin in strips lengthwise. Cut the eggplant vertically about 0.5 cm thick. Sprinkle some salt all over the slices, wait for 15 minutes. Then, dry with a paper towel.

Pour the sunflower oil in a large skillet. Fry both sides of the eggplants until the colour turns medium brown. After frying, place the eggplants on a plate with a paper towel to soak up any extra oil. Cut the eggplants to wrap each köfte. Then wrap them individually. Arrange in a casserole dish. Put one slice of tomato on the top of the each köfte. Place the green peppers to the top. Mix crushed tomato with hot water. Pour it into the side of casserole dish.

Preheat the oven to 375 F (180 C). Place the dish on the middle rack of the oven. Cook for about 30 minutes. Serve it while still warm with Bulgur Pilaf.

4 servings.

Meatball-Potato Casserole

(Firinda Kofte Patates)

Kofte Ingredients:
~450 g (1 pound) medium ground beef
1 slice of Turkish bread (French or Italian), soak into the milk,
squeeze out excess milk
1 egg
1 small onion, grated
1 tsp lemon zest
1/2 tsp paprika
1/4 cup parsley, chopped
Salt
Pepper

Tomato Sauce:
2 tbsp extra virgin olive oil
1 onion, sliced
1 garlic clove, chopped
1 1/2 cup diced tomato, canned
Salt
Pepper

1/4 cup sunflower oil
2 tbsp extra virgin olive oil
3 medium sized yellow potato, peeled, sliced in round shape
2-3 cubanelle pepper, each sliced in 2 or 3
1-2 tomato, sliced in round shape

Kneed all the kofte ingredients. Dust the both sides with flour. Heat up sunflower oil in a pan. Fry both sides 2-3 minutes over medium heat. Put them on paper towel to soak extra oil.

Oil the bake dish with 2 tbsp olive oil. Place potatoes on it. Arrange fried koftes on the potatoes. Place tomato slices and cubanelle peppers on koftes.

In the meantime, prepare tomato sauce; Saute the onion with olive oil for about 2 minutes. Add the garlic, when the smell comes out add the tomato, salt and pepper. Cook for about 2 more minutes then pour the sauce all over the koftes.

Preheat the oven 375 F (180 C). Cook for about 35-40 minutes until the potatoes are fork tender. Serve Kofte in Tomato Sauce with Turkish yogurt and bread.

3-4 servings.

Meatballs-Vegetables in Tomato Sauce

(Sebzeli Sulu Kofte)

Kofte ingredients:
400 g regular ground beef
1/4 cup short grain rice, washed, drained
1 egg
Salt
Pepper

1/2 cup flour

1 onion, grated
3 tbsp extra virgin olive oil
1 tbsp butter
4-5 tbsp crushed tomatoes, canned
2 cups water
1 small carrot, peeled, cut in small pieces
1/4 cup sweet pea, frozen
1/2 cup Cauliflower, florets separated
1/2 cup okra, in jar, drained
Salt
Pepper

Place the flour on a large plate. Knead all the kofte ingredients in a bowl. Break off small pieces and give a small ball shape with your palms. Place them in the flour.

Meanwhile, saute the onion with olive oil and butter for about 2 minutes in a medium-size pot. Add the crushed tomatoes, water, carrot, sweet pea, cauliflower, salt and pepper. Then bring to boil on medium heat. Flour all the little Koftes, gently drop into the pot and move the pot slightly back and forth. Cook for about 20 minutes at a little bit under medium heat. Add the okra 2 minutes before turn the heat off. Serve this dish with a spoon and Turkish Bread on the side:)

4 servings.

Meal Ideas:
-Spinach Soup with Cream , Eggplant with Veggie Filling, Amulet Borek and Revani .