Tekirdağ Meatballs with Piyaz Salad
Ingredients
- 500 grams ground meat
- 1 onion
- 2 slices bread or bread crumbs
- 1 egg
- 2 cloves garlic
- Half tablespoon semolina
- 4 tablespoons water
- Half teaspoon baking soda (level)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
Piyaz
- 1 cup cooked dry beans
- 1 red onion
- 2 stalks green onion
- 1 tomato
- Parsley
- Juice of 1 lemon
- Olive oil
- Sumac
- Salt
- Red pepper flakes
Preparation
Prepare the köfte mixture a day in advance and refrigerate for better flavor, or let it rest in the fridge for at least 2 hours
Place the ground meat in a mixing bowl
If using bread, soak it in a little water in a separate bowl to soften
Add grated onion and garlic to the meat
Incorporate the bread crumbs or soaked bread and 4 tablespoons of water (omit water if using soaked bread; add if using bread crumbs)
Add all the spices and mix well
Finally, add the egg, semolina, and baking soda, then knead for about 10 minutes
Lift the mixture and slam it back into the bowl 10 times to develop texture
Cover the köfte mixture with plastic wrap and let it rest
When ready to cook, shape the mixture into long, thin fingers
Fry in a non-stick pan on both sides until browned; no oil needed if meat is fatty, otherwise add a little oil
For the piyaz, place the cooked beans in a salad bowl
Add finely chopped parsley, diced tomato, green onion, and thinly sliced onion, then mix
Drizzle with olive oil, lemon juice, and seasonings, and stir well
Optionally, add pomegranate molasses for extra flavor
Serve the köfte with the piyaz
Tips
Resting the köfte mixture overnight significantly improves the taste
