Cumin-flavored köfte with two sauces [Aybek Surdam] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 341) by Paula Wolfert

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

Accompaniments: Cracked green olive and walnut salad (Zetyin piyazi) [Ayfer Ünsal]; Mükerrem's unleavened flat griddle bread [Mükerrem Özcan]; Mung bean, scallion, and pomegranate salad (Mas piyazi) [Mrs. Filiz Höukolğlu]; Burhan's onion-parsley salad [Burhan Çadğas of Çadğas Restaurant]

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

    Yogurt drains for several hours - see "Draining yogurt" on P410. Can substitute stale bread or other dense bread for pide bread, poultry stock for meat stock and Aleppo pepper for Near East pepper. See "Notes to the Cook" section for variation.

  • Gio on June 12, 2015

    For "Near East" pepper, sub Aleppo pepper.

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