Meatballs and kebabs
A traditional Turkish kofta made with seasoned rice and a mixture of cooked and raw ground beef, then coated in egg and fried. Crisp outside and tender inside, these patties are a classic from Ottoman-era cuisine and a proud centerpiece for guests.
Cook the rinsed rice with half of a 200 ml measure of water until the water is absorbed. Let it cool until lukewarm.
Heat two spoonfuls of cooking oil in a skillet and sauté the chopped onion. Add half the ground beef and cook until its liquid evaporates. Let cool until lukewarm.
Thoroughly mix the cooked beef, the remaining raw ground beef, cooked rice, two eggs, cumin, salt, and black pepper. Shape into flat patties about the size of a walnut.
Coat the patties first in flour, then in two beaten eggs. Heat cooking oil in a skillet over medium heat and fry the patties until golden on both sides. Caution: Keep the heat at medium so the centers cook through. Drain on paper towels and serve.
For the distinctive texture, cook part of the ground beef with the rice first, then mix in the remaining beef raw. Important: Fry the egg-coated patties over medium heat; high heat can burn the outside while leaving the center raw. Contains eggs and wheat gluten. Because the mixture contains raw ground beef, cook the patties thoroughly.
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