Köfte are the meatballs of the Turkish region. Traditional made with lamb mince, but beef or poultry are used too.
So many cultures have meatballs, they are a basic form to have a quick and cheap meal for many eaters. I am still very fond of German Frikadellen, as the meatballs from mixed pork and beef mince are called in my region here. Going north you will hear Bouletten, going south you will hear Fleischpflanzerl.
I was at our local Turkish supermarket this morning to get the lamb meat for Sunday and new what to do with the turkey breast, sitting in the fridge from yesterdays meal. I bought some piede bread, a crumbly fresh cheese and lots of parsley, mint and veggies.
250 g turkey breast
3 cloves of garlic
1 green chili
2 tbsp breadcrumbs
1 tbsp parsley
salt, pepper, zatar
1 tsp dried onion and garlic
salt, pepper, sumac
1 tbsp fresh mint
In a blender put in the rough chopped turkey breast, 1 quartered onion, the garlic and chili, the parsley and the seasoning and give it a quick blitz.
Add the egg and enough breadcrumbs to make a meatpaste, that you can form into balls.
In some oil fry them on all sides until they are done.
Chop iceberg lettuce and tomatoes.
Mix Yogurt with the dried onion and garlic, fresh mint and salt, pepper and sumac.
Open the jar of Ayvar.
Tear off a piece of piede.
Spoon some crumbly cheese on a plate.
Get everything together and enjoy.