Kuru Köfte – Dry Köfte

Chop the meat one more time so that it is very fine (do not put it through a meat grinder). Grate the onions over the meat, fold in the breadcrumbs and parsley. Add salt, spices, egg and thyme and knead the mixture for about 10 min. Then form cigar-shaped köfte about the length and thickness of your index finger. Heat the fat or oil in a frying pan. On a large plate, lay out the flour. Turn the köfte in the flour to the other side and then roast for 10 min. While doing this, gently shake the frying pan so that they brown on all sides.

Serving: Fried potatoes

Info: These köfte (meat rolls) keep for a long time and are often taken for picnics and on longer trips.

Assume that a five-course Turkish menu is planned. If the menu consists of fewer courses, the mass per person can be increased.

Tip: Stock up on a variety of high-quality spices – it pays off!

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