Akçaabat Köftesi, a Turkish Kofta Variation from Trabzond

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Akçaabat Köftesi, a Turkish Kofta Variation from Trabzond

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Ingredients

Adjust Servings:
450g (1 lb) Ground Beef or Lamb
1 Onion
3 Garlic Cloves, Minced
1 Cup Rusk, Crushed or Breadcrumbs
1 Sprig Parsley
1 Egg, Large
To-Taste Amount Salt
To-Taste Amount Pepper
Frying Amount Oil, Cooking

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Cuisine:

Ingredients

Directions

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This version of Turkish köfte, or meatballs, hails from the town of Akçaabat, near the Black Sea in Trabzon, Turkey; many Turkish foods contain the name of the town or city where they originated.

Steps

1
Done

In a large bowl, combine the ground beef or lamb meat with the diced parsley, minced garlic, crushed rusk (or breadcrumbs), and the egg with about a teaspoon each of salt and black pepper and mix until even.

2
Done

Turn on stove to medium heat and allow pan with a bit of cooking oil to heat. Form egg-sized meatballs and place them into the heated oil. Cook for a few minutes or until brown outside and within.

3
Done

Afiyet olsun!

* Turkish ayran, a buttermilk, is a great beverage accompaniment to this dish. A bean salad , such as piyazı, and Vakfıkebir bread are perfect sides to Akçaabat köftesi.

Christian E.

Christian started as a travel writer over at Everywhere Fare's sister site, Dauntless Jaunter. He is a xenophile who loves documenting cultures through their history, legends, stories, and, as it is here, their cuisines.

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