Turkish Köfte with mint yogurt dip
- 1 onion
- 2 Garlic cloves
- 1 TL Chilli flakes
- 3 EL fine bulgur (possibly smaller grind)
- 700 g span> Minced lamb
- 1 Egg (size M)
- Salt
- 8 EL Oil li>
- 5 stem (s) Mint
- 250 g cream yoghurt
- Pepper
- Sugar
30 minutes
light
- 1.
- Peel the onion and garlic, chop finely. Knead with chilli, bulgur, mince, egg, 1 teaspoon salt and 3 tablespoons oil. Approx. Chill for 1 hour. Wash the mint, shake dry, pluck the leaves from the stems and chop. Mix the yoghurt with 2 tablespoons of oil and mint, season with salt, pepper and sugar
- 2.
- Shape the minced meat into approx. 16 long rolls with damp hands. Heat 3 tablespoons of oil in a pan. Fry the rolls in portions while turning for about 10 minutes. Take out the finished rolls and keep them warm. Arrange kofte, serve with mint yoghurt. Arabic flatbread tastes good with it
- 3.
- Waiting time approx. 50 minutes
1 person approx.:
- 890 kcal
- 3730 kJ
- 35 g protein
- 72 g fat
- 11 g carbohydrates ul>
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