Extra-crisp ovals stuffed with pistachios (Içli köfte) [adapted from Mrs. Fikriye Gulenler's recipe] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 271) by Paula Wolfert

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

Accompaniments: Potatoes and yogurt soup with safflower swirls (Yoğurtlu patates) [Ayfer Üsal]; Spring peas and yogurt soup; Yogurt and leek soup with mint; Yogurt and wheat berry soup with pistachios

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

    Can substitute Aleppo pepper for Near East pepper, and well-drained yogurt (P410) for butter in the kibbeh shell.

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