Hello there, I am back again with these Adana Köfke; that are so delicious that my stomach cramps up with withdrawal symptoms just remembering them. You have my husband to thank that I post this recipe today because it was on his insistence that I start reducing the stack of lamb mince in my freezer.
These meatballs are just one taste explosion - a mixture of fresh herb and mint. The flavours are suttle and powerful at the same time.
I found this recipe in my new favorite cookbook Persiana. It's surprisingly easy to make if you have a food processor, and is ready within minutes. Topping the kebab off with yoghurt goes nicely with the succulent lamb.
Adana Köfke Kebabs - Turkish Meatballs
- 500 g minced lamb
- 1 red onion diced in a food processor or very finely chopped
- 3 teaspoon chili flakes
- 1 pack flat-leaf parsley 30 g finely chopped
- 3 garlic cloves crushed
- ½ teaspoon ginger
- 1 red pepper de-seeded and finely chopped
- 2 medium eggs
- 1 teaspoon salt
- black pepper
- sunflower oil
- flour tortillas or any other bread of your choice
- cherry tomatoes
- sliced onions
- chopped parley
- Greek yoghurt
- Place the red onion, chili flakes, parsley and ginger into the food processor and blend for about a minute.
- Now add the mixture with the meat into a mixing bowl and knead thoroughly - as if you would a bread dough. Make sure all the ingredients have been evenly distributed before you form them into 5-7 cm big balls.
- Shallow fry them in the oil for about 7-8 minutes on each side
- Serve the meatballs in tortilla wraps with sliced red onion and chopped parsley. Top the mixture with a little bit of Greek yogurt.