Weekend cooking: Turkish meatballs with parsley
Meatballs with parsley (maydanozlu köfte)
Region: İstanbul, all regions
Preparation time: 20 minutes
Cooking time: 35 minutes
800 g minced (ground) lamb 1 lb 12 oz
1 (120 g) medium onion, 1 (¾ cup/4 oz) finely chopped
2 bunches flat-leaf parsley
60 g ghee (see p.485) ¼ cup/2¼ oz
1 (120 g) medium onion 1 (¾ cup/4 oz)
1 small bell pepper
60 ml grape vinegar ¼ cup/2 fl oz
These meatballs are even more delicious when cooked over charcoal.
To make the meatballs:
Knead the lamb and onion with ¼ teaspoon black pepper and ½ teaspoon salt in a bowl or deep tray for 5 minutes.
Divide the mixture into 20 equal parts and roll into balls.
Arrange half of the parsley leaves in the bottom of a sauté pan with a lid and set aside. Heat the ghee in another sauté pan over medium heat, until hot. Fry the meatballs for 3 minutes on each side, about 6 minutes in total. Remove with a slotted spoon and layer over the parsley leaves.
Slice the onion and bell pepper into thin crescents. Add the onion, ¼ teaspoon each of black pepper salt. Cook for 5 minutes. Add the bell pepper and cook for 5 minutes. Add the vinegar and 200 ml (1 cup) water. Boil for 2 minutes.
Sprinkle the remaining parsley leaves over the meatballs and pour over the sauce. Cover and simmer for 10 minutes.