KURU KOFTE (TURKISH MEATBALL)

Half kg ground beef

1 onion

2 cloves of garlic

1 heaping teaspoon of cumin

1 teaspoon of black pepper

2 teaspoons meatball spring

1 egg

half a loaf of bread

1 teaspoon salt

half a bunch of parsley

8 tablespoons of yogurt

3 tablespoons of tahini

4-5 drops of lemon juice

Black pepper

paprika

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• Combine half a kilo of ground beef with 1 grated onion and 2 garlic cloves.

• Remove half of the bread, place it in the food processor, add a little water, and process until crumbly, then add it to the ground meat.

• To enhance the flavor of our meatballs, combine 1 heaping teaspoon cumin, 2 teaspoons meatball spring, 1 teaspoon black pepper, 1 egg, and 1 teaspoon salt in a mixing bowl.

• Chop half a bunch of parsley finely. After the spices on the minced meat have been thoroughly mixed, add the parsley.

• After thoroughly kneading, fry the meatballs formed into long finger shapes in a wide and deep pan with sunflower oil.

• Combine 3 tablespoons tahini and 8 tablespoons room temperature yoghurt.

• When we add 5 drops of lemon juice, a pinch of salt, black pepper, flakes, and flavor our yoghurt and tahini dip, it's ready. Crispy on the outside with soft dry meatballs and dipping sauce on the inside. Good eating!