Kuru köfte, a staple of Istanbul's tradesmen's eateries, is a practical recipe made by kneading just mince and spices and frying in oil. Sauceless, with a crispy exterior and soft interior, it's a daily-table classic alongside rice or piyaz.
Knead the ground meat, onion, breadcrumbs, egg, cumin, red pepper flakes, and salt thoroughly in a large bowl for 10 minutes.
Shape the mixture into flat, round patties, wrap with plastic wrap, and let rest in the refrigerator for 15 minutes.
Fry the patties in hot oil over medium heat until both sides are dark brown. Caution: the internal temperature must reach 71°C (160°F), which takes about 10-12 minutes on average.
Transfer the patties to paper towels to drain excess oil, then serve hot.
Important: Knead the mixture for no less than 10 minutes, or the meatballs will fall apart while frying. Caution: If the oil is too hot, the outside will burn while the inside stays raw — fry over medium heat. Allergens: contains egg and gluten (breadcrumbs). Don't strain and reuse the frying oil each time — reheated oil spoils the flavor.
Letting the meatballs rest in the refrigerator for 15 minutes before frying helps the mixture hold the oil better and keeps them from losing their shape while frying.
Admin DadaGastro · verified in test kitchenBu tarifi büyük boy tepside iki katına çıkarsam pişirme süresi ne kadar uzar?
Karıştırırken fazla çırpmışım, dokusu sertleşti. Malzemeleri sırayla eklemeyi unuttum, kıvamı biraz farklı oldu. Fırın sıcaklığını yanlış ayarlamışım, alt kısmı fazla kızardı.
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