Weekend cooking: Turkish meatballs with parsley

Weekend cooking: Turkish meatballs with parsley

Meatballs with parsley (maydanozlu köfte) 

Region: İstanbul, all regions

Preparation time: 20 minutes

Cooking time: 35 minutes

Serves: 4 

Ingredients: 

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.

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