Meatballs and kebabs
These home-style meatballs and potatoes cook together in a tomato-based sauce in one pot. A little rice in the meatballs absorbs liquid as it cooks and keeps them tender, while a light flour coating holds them together and thickens the sauce. There is no egg-yogurt tempering or sour ingredient; the sauce gets its flavor from sautéed tomato paste and fat released by the meatballs.
Rinse and drain the rice. Grate the onion and squeeze out its liquid. Knead the ground beef with the rice, onion, salt, black pepper, and cumin for 5 minutes, until the mixture feels tacky.
Shape walnut-sized portions of the mixture into balls in your palms. Dredge them in flour and shake off the excess. This should make about 28 meatballs.
Cook the crushed garlic in olive oil for 30 seconds. Add both pastes and cook for 2 minutes, until fragrant and darker in color. Add the grated tomato and cook for 2 more minutes.
Peel the potatoes, cut them into 2 cm cubes, and add them to the pot. Pour in the hot water, add the salt, and bring to a boil.
Lower the meatballs into the boiling liquid one at a time and do not stir for the first 5 minutes. Reduce the heat and cook with the lid slightly ajar for 20–25 minutes. The dish is ready when a fork slides easily into the potatoes, the center of a meatball reaches 71°C / 160°F, and the liquid has thickened.
Sprinkle in the dried mint and Turkish red pepper flakes. Gently shake the pot from the bottom to combine, then remove from the heat.
After adding the meatballs to the boiling liquid, do not stir for the first 5 minutes. Let the cooked dish rest off the heat for 10 minutes; stirring before the flour coating sets can break the meatballs apart.
Patatesi köftelerden önce kaynatmak doğru sıra, birlikte atınca köfteler fazla pişiyor ve içindeki pirinç suyu emip köfteyi şişiriyor. Kimyonu da az tutun, salçanın üstüne binince ev köftesinin tadı değil lokanta tadı çıkıyor.
Evet, patates köfteden yavaş pişiyor. Patatesi iri doğrarsanız süre farkı daha da açılır, iki parmak eni yeterli.
Köfteleri una bulamayı atladım, sulu yemekte dağıldılar. Un ince bir zar yapıp içindeki pirinci tutuyormuş. İkinci denemede una buladıktan sonra fazlasını silkeledim, kalın un tabakası da yemeğin suyunu bulandırıyor.
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