Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Meatballs Recipes


Soujouk Meatballs (Meatballs Recipes)

Banu Atabay's Sucuk Köfte
Main Page » Meatballs Recipes » Soujouk Meatballs


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Soujouk Meatballs



Instructions:
# Wet the breads, squeeze its water and place them into the bowl.
# Pound the garlic cloves with some salt, until it turns to puree.
# After getting the mixture of bread and garlic smooth by mixing, add the ground meat and spices.
# Knead the mixture for about 10 minutes.
# Refrigerate it for about 1 hour.
# Pick walnut sized pieces from the mixture, make finger shaped meatballs.
# Grill or barbecue the meatballs.


Note: If you don’t add the bread to this mixture and fill the mixture into the intestine of sheep, you get the traditional soujouk.


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1.10 pounds ground meat (fatty)
Slice of stale bread, which has 1 inch wide
8 garlic cloves
1 tsp cumin
1/2 tsp black pepper
1/4 tsp allspice
1 tsp salt