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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 for a picnic. In Turkey minced lamb is used, but beef or a mixture of both will do.



  1. Squeeze out excess water from the soaked bread, leaving it quite dry.
  2. Combine all the ingredients for the köfte in a bowl and mix well.
  3. Make walnut-shaped balls and keep them covered until they are to be eaten.
  4. Then roll them lightly in flour and fry in hot oil for 2–3 minutes until golden all over.
  5. They can be shall