Chef Flower's Turkish Cypriot Fried Meatballs - Kibrisli Kofte /

"Kofte's is a meatball which is native to Cyprus, Turkey and some middle east regions. They came in all shapes, sizes and different flavours. This recipe is my mothers recipe, she normally uses beef but since I don't eat beef she use chicken if I'm coming over. We serve them with Recipe #36126 (We make the exact recipe) and a green salad or parsley salad. The cinnamon, mint, salt and black pepper are not the exact measurements as mum uses her hand to measure anything, feel free to add more but only to your taste."
 
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photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
photo by busyozmum photo by busyozmum
photo by busyozmum photo by busyozmum
photo by AaliyahsAaronsMum photo by AaliyahsAaronsMum
Ready In:
2hrs 30mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Peel and finely grate potatoes, place them in a bowl and sprinkle 1/8 teaspoon salt, set aside.
  • In a separate large bowl, place ground/minced chicken or beef, onion, parsley, egg, cinnamon, mint, salt and black pepper.
  • Potatoes have excess liquids and with this recipe you need to remove all the excess liquids. In a large strainer, kneed all liquids out of the grated potatoes with only leaving the potatoes flesh.
  • Then add the potato with the rest of the ingredients and mix them together. If the mixture is a little sticky you may need to add more potatoes.
  • With your hand mould the kofte into a small long patty about 5cm x 2cm (2 inch x 1/2 inch) then place them on a tray, repeat this until all the mixture is finish. When placing the kofte’s on a tray do not allow them to touch each other as they may stick together.
  • Heat oil in a frying pan or deep fryer add kofte one by one in the pan without touching each other. Flip them over once they are brown and then let the other side brown. Remove onto serving platter, then repeat this step until all kofte's are finished, then serve.
  • Could be served as finger food, entree or a main dish with Turkish Cacik (yoghurt sauce) and garden salad.

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Reviews

  1. We just loved these thanks Chef Flower! I made a third of the recipe and have to say while it is an extremely generous serve for two, the pair of us managed to eat them all by convincing ourselves it was really our meat AND potatoes so not too naughty! I didn't bother with the egg (third of an egg seemed too hard to do) so they were very delicate to handle-this made them also veyr light and tender so I don't know if I would use the egg when making a full batch. I made the cacik as instructed and loved the two together.
     
  2. These were nice. I made up 2 batches: half chicken and half beef, as I had both in the fridge. We would definitely choose the beef over the chicken - the chicken seemed to be lacking in flavour. The potato is a nice change, but it overall it was quite time consuming & messy, so I don't think I'd make them again. Breadcrumbs could be an idea (^0^)
     
  3. We loved these I served them with Chef floWer Recipe#221217 and with her suggestion of Recipe#36126. It was an absolutely delicious meal and the whole family agreed. I made them a little fatter as I was serving as a main meal so it made for a little quicker preparation. I would definitely make these as finger foods at a party they would go down a treat. I made them with chicken and I know now after tasting this would definitely be my preference over beef. Thanks for another great recipe Chef floWer.
     
  4. The taste is quite good. I added ingredients to taste, not measure. I found the texture a little odd as it had pretty long thin flecks of potato in it that you could see. It would probably be better to use a juicer as someone mentioned and use the potato pulp from that. I used regular ground beef as for us I know we prefer it. I did use the egg (mainly yolk), fresh mint instead of dried, sea salt, canola oil and some extra virgin olive oil to shallow fry in order to be soy free, plus the rest of the ingredients. Served with recipe#36126 as mentioned in the introduction, plus a fresh chopped salad with home made pomegranate molasses dressing & buttered Basmati rice with pine nuts.
     
  5. I made these with beef, exactly as directed. They were awful, just awful. I cut one in half and my husband and I tried it. Thought for a minute it was going to come back up. I threw the entire batch away. The potatoes didn't cook all the way, maybe half done, and the onion was way too much. Won't be trying this again, ever. Sorry.
     
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Tweaks

  1. The taste is quite good. I added ingredients to taste, not measure. I found the texture a little odd as it had pretty long thin flecks of potato in it that you could see. It would probably be better to use a juicer as someone mentioned and use the potato pulp from that. I used regular ground beef as for us I know we prefer it. I did use the egg (mainly yolk), fresh mint instead of dried, sea salt, canola oil and some extra virgin olive oil to shallow fry in order to be soy free, plus the rest of the ingredients. Served with recipe#36126 as mentioned in the introduction, plus a fresh chopped salad with home made pomegranate molasses dressing & buttered Basmati rice with pine nuts.
     
  2. LOVED it! Used minced chicken, fresh mint instead of dried, cut back on cinnamon since DH is NOT a big fan of it and added in a generous pinch of ground allspice and did not have to add in the egg. Thank you, Chef floWer, for sharing your mum's wonderful recipe.. will be making these quite often from now on!
     
  3. I made half of the recepie, using ground chicken,onion,dried mint, dried oregano and dried cilantro ( I did not have parsley). I added 2 cloves of garlic and did not use the egg, I also substituted ground cinnamon with ground nutmeg ( personal preference). I deep fried it in the oil until it's brown, but I thought it was still undercooked inside, so I put them on the baking sheet and baked them for 15 more minutes at 375 F.
     

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