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Tekirdag Köfte on the BBQ
Rumors have it that the famous Tekirdağ Meatball is named after the region of the same name. The reason for this is that this meatball was taken by migrants from Thessaloniki to this region in the 1920s. The secret to the taste of this meatball lies in particular in the correct use of the beef. For this "Köfte", minced meat is made from the beef from the rib. Then the resting process of the seasoned minced meat in the refrigerator contributes to the good absorption of the flavors. The Tekirdağ Meatballs are almost always served with the spicy red pepper dip. Enjoy this Köfte variety that tastes best when prepared on a charcoal barbecue!
15 min.
6 p.
mild
Time to get started
- Put the minced meat in a bowl, wet the bread, add the spices and knead everything well for 5 minutes.
- Grate the onion and crush the garlic. Add this to the ground beef mixture. Knead well again.
- Finally add the egg, semolina and baking powder and knead everything again well for 10 minutes.
- Wet the hands occasionally with cold water and knead the minced meat well again, so that the minced meat does not stick to the pan.
- Cover the minced meat with cling film and let it rest in the refrigerator for at least one night or one day (so that the semolina swells and the minced meat absorbs the herbs well for the specific taste).
- The next day you can shape the minced meat in a kind of thick frikandellen and fry them in a refractory pan or grill. Serve hot with Turkish bread, dürüm tortillas, salad or delicious with fries. Enjoy your meal!
Your shopping list
- 500gr greasy minced beef,
- 1 small onion
- 1 garlic cloves or 1/2 tsp Miras Garlic powder
- 1 slice of white bread or breadcrumbs
- 50gr Miras Wheat semolina
- 1 egg
- 1/2 teaspoon Miras baking powder
- 1/2 teaspoon Miras black pepper
- 1/2 teaspoon Miras ground Cumin
- 1/2 teaspoon Miras Pul Biber
- Salt
To print
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