How to prepare kofte

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Materials

600 grams

medium fatty ground beef (calf-mixed sheep)

1 slice

stale bread

1 unit

small size onion

1 unit

egg

1 tea spoon

cumin

1/2 tea spoon

salt

1/2 tea spoon

black pepper

Key point

You will prepare the sticky and delicious köfeler without adding eggs, if you rest the köfteleri you have prepared for at least 2 hours in a refrigerator and a closed dish. You must use medium fat, minced meat, beef and veal meat prepared in the course of making gorgue meatballs.

Cooking Advice

According to your wish, you can add finely chopped parsley to the dumplings. You can also cook the roasted meat on the high heat in a frying pan with very light oiled grill. & Nbsp;

How is it done?

Get the middle fat compound into the mixing bowl.

Rinse on the thin side of the rim of the stale bread that you have poured the water after you have cut it in half and the onion and water in it.

If you can not rest the köfteli for a long time, add eggs, grated onion, stale bread, cumin, salt and pepper.

Take all the ingredients you have added to the consistency of the dumplings and knead until you get better.

Remove the pieces of meatballs with a walnut size and give them a smooth flat shape with your hands oiled or soaked with water.

If you have the time, in the fridge for a short time, even if you wait for the grill, fry in reverse on the grill you preheat.

Serve hot with buttered rice pilaf, garnish such as spicy oven po
tatoes. Share with your loved ones.

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