Meatballs and kebabs
Ground beef is worked with plenty of Turkish red pepper flakes and cumin, then grilled over barbecue embers. Served with a hot tomato and pepper-paste relish, these spiced meatballs are a favorite for late-night snacks and between meals.
Thoroughly work together the ground beef, grated onion, finely chopped parsley, Turkish red pepper flakes, cumin, black pepper and salt.
Refrigerate the mixture for 60 minutes to let the spices blend with the meat.
Dice the tomatoes and mix with the pepper paste, finely chopped garlic, olive oil and lemon juice.
Shape the meat mixture into cylindrical meatballs and cook over barbecue embers for 5 minutes on each side, 10 minutes in total. Serve with the spicy relish.
Rest the mixture for at least 60 minutes before shaping, or the meatballs may fall apart on the barbecue. Prepare the spicy relish just before serving, rather than at the same time as the meatball mixture, as it releases liquid while standing.
Acı ezmenin ekşiliği köftenin yağını dengeliyor, domatesli ferahlığı ile ikisi birlikte gerçekten güzel bir kombinasyon oluyor.
Pul biberin acısı tam kararında, acı ezmeyle birlikte harika bir ikili oluyor.
Harcı tam 60 dakika buzdolabında dinlendirdim, köfteler mangalda hiç dağılmadan pişti ve baharat tadı ete iyice işlemişti. Acı ezmeyi köfteyle birlikte hemen servis ettim, domatesler tazeliğini koruyordu.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.