Turkish kofte (meatballs)

This sounds delicious- and a bit like the keftedes recipe in my Greek cookbook (which is hardly a surprise). I bet they'd be lovely molded on skewers and grilled, too.

God... specially being Armenian I have not had Kufte in so long... this is bringing me back some memories when grand ma use to beat, no grind, the meat in a brass you know what...
We had it raw!... raw meat and slightly soaked bulgur...
She also made a soup with them... some little plain balls of kufte... some stuffed with a mixture of lard, pork... all in a yogurt tangy soup...
No wonder I had my 5 bypasses at the tender age of 47!!!
I'll be on the road for 5+ years... I will make some...
Be well... and thanks for the memories...
PS: I am trying to remember the name of the tangy spice... dark red... ??? I remember... thanks for "edit"... "SUMACH"!!!
Ara

its delicious with arebian bread also with rice

try a taboulah it is a lebaneis sald

parsley onien and tometo cut small
and somting name is burgl ..
lemon juse and salt olive oil that for drising

Kofta made by my Palestinian friends, was just ground lamb, onion, parsley, S&P, and a little mint leaf. They ground it all up together and roasted it over an open fire.

Tabouli

Soak #2 bulgar in slightly salted water overnight, drain and rinse and drain again.

Chop up lots of fresh flat leaf (Italian) parsley
Green onion or red onion
chopped fresh tomato or chopped canned tomato (surprisingly good actually)
Chopped fresh Spearmint (never peppermint I'm told)
EVOO
Fresh lemon juice
Freshly ground white or black pepper

Mix and serve. When serving, this is the secret, only at serving time do you slightly sprinkle some salt on the tabouli. Otherwise the salt over night will suck the juice out of your ingredients and make a sloppy mess!

doc

When eaten raw, it's usually called Kibbe. Though there is a cooked version of kibbe too that is related though different from Kofta.

Phil