Tekirdag Kofte Recipe

 Tekirdag Kofte Recipe( Tekirdag Meatballs)

One recipe from my home town.... 

 Tekirdag is my hometown is known for its rakı (Turkish brandy made from grapes) and meatballs. Tekirdag raki is famous because although it's made from raisins everywhere else, in Tekirdag raki is made from fresh grapes.

As for meatballs, the recipe is a mystery. The recipe is not widely known, because nobody in Tekirdağ would make Tekirdag meatballs at home; you go out to one of the meatball restaurants in town for meatballs. However, if you're in the states, you need to solve the mystery and discover the recipe.

Meatballs have both nutritional benefits and deficits. Though they often are high in fat and sodium, meatballs also provide minerals, vitamins and protein.The beef in meatballs also is a rich source of micronutrients, particularly zinc, iron and vitamin B12.The phosphorus in meat is more easily digested than that in cereals and legumes because it does not require hydrolyzation before absorption.

Ingredients:

2 pounds lean ground beef

1/2 packet sugar 1 large egg

salt & black pepper to taste

1 large onion 

virgin olive oil

1 cup fresh minced parseley

1 cup plain bread crumbs

2 oz by volume sweet leaf basil

1 teaspoon mint 1 teaspoon oregano

Turn the Brotkrume in a robot, Culinary and lasts until the texture is almost like flour. Chop onion and parsely. Onion, parseley, basil, mint, oregano and sugar in the processing of food and manage, until the mixture is well mixed and has a texure. Stop, before it is a homogeneous, the different ingredients are still visible in the form of particles in the mix.

On a surface or in a large bowl, mix the hand (mobile phones) floods with beef, the contents of the eggs, and mixing the processing of foodstuffs. Salt and black pepper for the moment ... it does not have much need. In fact, if you have a sufficient size of food, could you try to mix it all: it can be a finer structure than would have something more than the actual.  The form of Kofte, a little olive oil in a small bowl, so that you slightly damp fingers. Roll small amounts of the mixture between your hands to Kofte about 3 "-4" long and 3 / 4 "diameter. If everyone Kofte, soak your fingers in the oil and the thin layer of the outside of the Kofte with oil to obtain stick together before cooking. The kitchen is better to high heat on a grid. Kofte cook hot very quickly and better taste of the grid, so to do as much as you need and the rest refridgerate - it's fast to do more if you need it. Kofte refrigerator should not be maintained for longer than a day or two, but they can also be frozen, after prolonged storag.