Kuru köfte

Tarihi_Sultanahmet_Koftecisi

Kuru köfte is a traditional Turkish dish consisting of seasoned and fried meatballs. The name "kuru köfte" translates to "dry meatballs" in Turkish, distinguishing it from other types of köfte that may be served with sauces or in stews.

Ingredients

The primary ingredients for kuru köfte include:

• Ground meat, typically a mix of beef and lamb
• Onion
• Garlic
• Breadcrumbs
• Egg
• Parsley
• Cumin
• Black pepper
• Salt
• Vegetable oil for frying

Preparation

The preparation of kuru köfte involves several steps: 1. The ground meat is mixed with finely chopped onions, minced garlic, breadcrumbs, egg, and finely chopped parsley. 2. The mixture is seasoned with cumin, black pepper, and salt. 3. The mixture is then kneaded until all ingredients are well combined. 4. Small portions of the mixture are shaped into oval or round meatballs. 5. The meatballs are then fried in hot vegetable oil until they are golden brown and cooked through.

Serving

Kuru köfte is typically served hot and can be accompanied by various side dishes such as:

• Pilaf
• French fries
• Salad
• Yogurt

Variations

There are several regional variations of kuru köfte across Turkey, each with slight differences in ingredients and preparation methods. Some variations may include additional spices or herbs, while others might use different types of meat.

Cultural Significance

Kuru köfte is a popular dish in Turkish households and is often prepared for family meals and gatherings. It is also commonly found in Turkish restaurants and is a staple in Turkish street food.

See also

• Köfte
• Turkish cuisine
• Meatball
• List of meatball dishes