These appetising, walnut-shaped morsels are always part of the Turkish mezze. They are best served hot, but are also quite good at room temperature and also ideal dish for a picnic. In Turkey or Cyprus minced lamb is used, but beef or a mixture of both will do.
2 medium-size slices of crustless stale bread, soaked briefly in water
500 g (1 lb) minced lamb or beef
1 medium-size onion, grated thickly
2 tablespoons fresh chopped mint, or 1 tablespoon dried mint
1 tablespoon fresh chopped parsley
1 clove of garlic, crushed
1 egg - salt and black pepper
75 g (3 oz) plain flour
150 ml (1/4 pint) vegetable oil
Squeeze out excess water from the soaked bread, leaving it quite dry. Combine all the ingredients for the Köfte in a bowl and mix well. Make walnut-shaped balls and keep them covered until they are to be eaten. Then roll them lightly in flour and fry in hot oil for 2-3 minutes until golden all over. They can be shallow -or deep- fried.
Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.