Meatballs and kebabs
A traditional Turkish stew of meatballs and chickpeas, thickened with a lemon-and-egg sauce. Its lightly tangy, velvety broth makes this a warming winter meal, best eaten with bread for dipping.
Knead the ground beef with the grated onion, rinsed rice, salt and black pepper. Roll the mixture into small, hazelnut-sized meatballs, coat each one in flour, and shake off the excess.
Melt the butter in a pot and cook the tomato paste for 2 minutes. Add four 200 ml measures of hot water and bring to a boil, then add the cooked chickpeas.
Carefully lower the meatballs one at a time into the boiling broth. Simmer over low heat for 20 minutes, until the rice inside the meatballs is cooked and they rise to the surface. Stir gently so the meatballs do not break apart.
Whisk the egg yolk, lemon juice and a 5 ml measure of flour in a small bowl. Gradually whisk in a few spoonfuls of hot broth from the pot to warm the mixture, then slowly pour it into the pot. Caution: Do not bring it to a boil; stir over low heat for 2–3 minutes until the sauce thickens.
Turn off the heat once the egg mixture has thickened. Ladle into bowls while hot and serve with bread.
Important: To temper the egg mixture, gradually whisk in a little hot broth from the pot to bring it up to temperature. Pouring it straight into the hot pot can make the egg curdle. Caution: After adding the egg mixture, do not let the stew boil. Stir for 2–3 minutes over low heat, just until hot; boiling can make the sauce lumpy. Contains gluten (flour) and egg. Nut-free.
No one has commented on this recipe yet. Write the first comment.
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.