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

Meatballs Recipes


Meatballs with Begendi (Meatballs Recipes)

Banu Atabay's Beğendili Köfte
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Meatballs with Begendi



Instructions:
# You should prepare the begendi at first. Roast the aubergines over low heat by reversing them constantly.
# Peel them while they are still hot by the help of a knife, chop finely.
# Put the butter and the flour into a small pot. Roast over low heat until it turns to pink. When the flour turns to pink, add 3 cups milk slowly, mix. Add black pepper and salt, cook for few minutes more and remove from the stove.
# Put the crumbs into the bowl, grate the onion on it, and add salt. Knead for softening the crumbs.
# Add ground meat, egg, grated potato, cumin, black pepper, salt and pepper paste, knead for 10 minutes.
# After kneading, refrigerate it for 1 hour at least.
# Pick walnut sized pieces from the rested mixture, roll them and grill.
# If the begendi is cool, make it tepid and place into the plates. Place the meatballs on the begendis on the plates, serve hot.


Note: You can pour hot oil all over the meatballs while serving.


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26.5 ounces ground meat
3 slices of stale bread
1 big onion
1 egg
1 small potato
1 tsp cumin
1 tsp black pepper
1 + 1/2 tsp salt
1 tsp pepper paste

For Begendi:
3 aubergines, for roasting
3 cups milk
3 tbsp butter
3 tbsp flour
1/2 tsp black pepper
1 tsp salt