Turkish cuisine · Meat & Kebab

Terbiyeli Köfte

Small meatballs in a light broth, finished with egg and lemon into a velvety sauce at the end.

Ingredients · for 4 servings

• 500 g ground beef
• 1 onion
• 80 g rice
• 1 egg
• 2 tbsp flour
• 1 l rich beef broth
• 2 egg yolks
• 1 lemon
• 30 g butter
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Peel the onion and grate it very finely, rinse the rice in cold water and drain; knead both with the ground beef, the whole egg, salt, and pepper vigorously for 3–4 min. until the mixture is smooth and holds together.
2. With damp hands, form about 30 walnut-sized balls, coat them thinly in flour, and tap off the excess – the flour will lightly thicken the sauce later.
3. Bring the beef broth to a boil in a wide pot, add the balls one by one, and let simmer uncovered over gentle heat for 20–25 min. until the rice inside is cooked and the broth turns slightly cloudy.
4. Whisk the egg yolks with the lemon juice and, stirring constantly, gradually ladle in hot broth until the mixture is lukewarm – this keeps the egg from curdling later.
5. Pour the tempered egg mixture into the pot over the lowest heat while stirring and warm for 2–3 min. until the sauce binds velvety; never let it boil again.
6. Melt the butter and drizzle over the köfte, season with salt and pepper, sprinkle with chopped parsley, and serve in deep bowls.