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.
- 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
- 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 shall