Classic Turkish meatballs (Kuru köfte) from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 240) by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Orzo rice (Şehriyeli pilav); Yogurt with cucumber and mint (Tzatzıkı / Cacık); Turkish shepherd's salad (Çoban salatası)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration for at least 4 hours or overnight. Can substitute chile flakes for pul biber.

  • Maefleur on August 12, 2021

    These are very flavorful, tender and juicy and disappeared quickly.

  • imaluckyducky on July 24, 2021

    5 stars. These are succulent, flavorful, moist with great texture. Made one batch with straight ground beef and one back with 90%lean bison and 80%lean ground beef, both batches came out fantastic. Everyone inhaled them, will make again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.