Sulu Kofte (…or how to gain 10 pounds in 4 weeks)

After some summer sun and fabulous times with family, I’m back and have lots of new recipes to share!

It’s tradition to gain weight after Ergunay family visiting. My coping strategy is to preemptively shed a couple of pounds in preparation for the onslaught of home cooking, but this time…well, let’s just say, like so many other well-intended summer projects, I didn’t get around to it and then buckled under the power and intensity of Anne’s sulu kofte.

They’re deceptively sized, full of flavor, dangerous to the waistline – as meatballs go, these are in the adorable class of kofte.  If you’re a fan of Swedish meatballs, I think you’ll like this lemony twist!  And they’re easy to make.  But I warn you, once you start, it’s difficult to stop.

Ingredients AND instructions, all meatballed-up into one…in three parts:

Part 1:

  • 3/4 cup uncooked rice
  • 1 small onion
  • 1 heaping tsp black pepper
  • 1 heaping tsp salt
  • 1 1/2 pounds of ground beef
  • 1/2 cup flour
  1. break up uncooked rice with hands
  2. coarsely grate onion over broken rice
  3. add black pepper and salt
  4. add ground beef, mix everything with hands
  5. roll into small 1-1 1/2  – inch balls, coat with flour

IMG_0144Part 2:

  • 2 tbspn olive oil
  • 1 heaping tbspn tomato paste
  • ~2 cup hot water
  • 1 heaping tsp salt
  1. in a large saucepan, heat olive oil on medium/high heat
  2. add tomato paste, stir
  3. add 1 cup hot water
  4. add salt
  5. slowly add handfuls of kofte
  6. add more hot water as needed, enough just to cover the kofte
  7. cover and cook on medium heat for 10 minutes, then uncover for another 10-15 minutes, depending on how big you made your tiny morsels, so the sauce thickens

Part 3:

  • 2 egg yolks
  • juice from 1 lemon
  • 1 tbspn water
  • 1/2 cup chopped fresh parsley
  1. whisk together in small bowl egg yolks, lemon juice, water, parsley
  2. set aside until kofte are finished cooking
  3. once kofte are finished, slowly add a couple of tbspns of sauce from the kofte to the egg/lemon mixture (the goal here is to slowly heat the egg/lemon mixture, without getting scrambled eggs!); then, add the mixture back into the pot
  4. stir and serve with your favorite Turkish pide, Italian bread, or crusty French loaf because you won’t want to leave behind a single drop of this sauce!

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