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This recipe is the simplest version of Turkish köfte (meatballs / meatballs)

  • 400 g minced beef mixed with mutton
  • 2-3 slices of crumbled dry bread or breadcrumbs
  • 1 onion
  • 1 or
  • 2 cloves crushed garlic
  • 1 teaspoon salt
  • 1/2 teaspoon hot paprika
  • pepper, cumin
  • 1-2 teaspoons with thyme
  • 1 bunch finely chopped parsley

Servings: 4

Preparation time: less than 30 minutes


Put the onion through a small grater and mix with the meat, add the rest of the ingredients and knead well until it no longer sticks to your hands. If it sticks, add crushed bread crumbs or breadcrumbs. Form the meatballs to the desired size and shape and fry over low heat in a pan in which you put enough oil to cover the bottom of the tray.

Serve hot with any favorite garnish.

Köfte - Recipes

The famous meatballs, originating in the province of Moldova and, previously, in Turkey (in Turkish köfte = meatball), have something special in Bucovina - they are made with a lot of greenery, the dimensions are consistent compared to other regions of the country and butter or lard they are used for frying, for a more intense, authentic traditional taste. Put more meat, compared to other meatball recipes, for a perfect taste.

  • Ingredients: 500 gr pork, core soaked in milk and squeezed from 2 slices of bread a little "past" (drier bread), 2 eggs, 1 medium onion, 5 cloves garlic, a bunch of greens (dill and parsley) , salt, pepper, butter or lard for frying.
  • Preparation: pass the meat through the mincer twice, adding the breadcrumbs and chopped greens a second time. Put the composition in a bowl, add eggs, salt, pepper and mix well. Add the finely chopped onion to the composition, together with the garlic cloves given through the fine grater and mix again, until the mince is homogenized. Take pieces of the composition with a wooden spoon or by hand, then flatten each meatball until it is about 1 finger thick. Heat butter or lard in a pan, place the formed meatballs and brown well on both sides, then remove with a spatula and place in a heated pan (possibly cover, to be warm when in plates).
  • Serving: Bucovina meatballs are served hot, with mashed potatoes or boiled new potatoes and mixed with butter, then sprinkle with freshly chopped dill. A pickle also works :)

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These spicy meatballs of Moroccan origin are very widespread, from the Middle East, Greece (keftedes), Turkey (köfte), Armenia, Iran and even India. The name of this traditional Mediterranean dish comes from the Persian verb kuftan, which means "to grind".


* 1 kg of lamb or beef (or a mixture of the two)
* 1 finely chopped onion
* ½ bunch of parsley or fresh mint
* 1 teaspoon ground cumin
* 2 teaspoons of cinnamon
* 1 teaspoon of allspice
* salt and pepper to taste
* ¼ cup of olive oil.

Method of preparation:

1. Mix the meat, onion and spices (including salt and pepper) in a large bowl and knead well. Cover with plastic wrap and refrigerate for 1-2 hours to allow the flavors to blend.
2. Roll wet or oval meatballs with a wet hand.
3. Heat the oil and sauté (fry) the meatballs (they can be given through flour beforehand) until they get a brown crust.
4. Serve with pita and tzatziki sauce.

For a unique dining experience, try others Mediterranean recipes.

The 10 most popular spices in Turkish cuisine

At the intersection of Europe, Asia and the Middle East, Turkey has long been a trading center. It was an important destination for camel caravans that traveled the Silk Road and brought exotic goods and spices to the west.

Visit the spice bazaar in Istanbul and see why Turkey is famous for its spices. Stacks and stacks of freshly ground spices line the corridors of this historic bazaar and forget visitors with their flavors and colors.

But you don't have to be in Istanbul to enjoy the best spices. Fresh food can be found everywhere, from local bazaars and markets to the biggest supermarkets. In fact, most spices used in Turkish cuisine are easy to find wherever you are. Just look at the spices section of your favorite market.

Several exotic spices, such as nigella seeds and sumac powder, can be found in Turkish, Greek and Mediterranean groceries.

Here are the ten most popular spices used in Turkish cuisine.

Oregano or & quotkekik & quot (keh-KEEK) is found throughout the country and is very popular in the Aegean and Southeast regions. Dry vinegar is most commonly used to prepare poultry dishes and salads, salads and soups.

"Oregano water" is made with thickened oregano leaves and is said to soothe the stomach and help with weight loss. Olive oil is infused with fresh oregano and used on salads and, more recently, for dipping bread.

In abundance in the southeast, red pepper flakes, or & quotpül biberi & quot (POOL bee-BEYR & # 39-ee), is sprinkled on almost everything as a garnish for those who like it hot. It is a key ingredient in most spicy dishes, especially meat dishes and soups. It is often mixed right into the beef mixture when spicy versions of & quotköfte & quot (koof-TH), or grilled meatballs are produced.

Mint or & quotnane (NAH & # 39-neh) is used fresh and dried in many salad recipes, as well as in meat, poultry and fish. Is it also an important ingredient in & quotEzogelin & quot (ez-oh-gel-EEN) soup and popular as a garnish to sprinkle on & quotmanga & quot? (mahn-TUH & # 39), a classic Turkish dumpling similar to miniature ravioli.

Eyebrows, or & quotyenibahar & quot (yen-EE & quotbah-HAR & quot), is a key spice kneaded in ground beef to make meatballs & quotLady & # 39s Thigh & quot or & # 39kadın budu köfte (kah-dun BOO & # 39-DOO & # 39 k TEH & quot) It is also used in several variants of fragrant rice filling for stuffed vine leaves and other stuffed and wrapped dishes.

Cinnamon is a favorite on the sweet side of Turkish cuisine. It is available in the form of a stick and powder and is used in desserts, puddings, cakes and pastries and fruit pastries. It is also sprinkled deliciously on "quotsalep" (SAH & # 39-lep), a sweet, hot milk consumed as hot chocolate.

Cumin or & quotkimyon (keem-YOHN) is used to prepare meat dishes, especially beef, in & quotsarma & quot dishes, such as stuffed vegetables, swiss meat and grilled meatballs. It is also used to season soups and sprinkled over meat and stew as a garnish.

Not to be confused with the poison sumac found in North America, sumac is a common spice in the Mediterranean Sea and the Middle East. When sprayed in powder form, it has a wonderful burgundy hue and gives the food a slightly light, lemony taste. In Turkish cuisine, sumac powder is mainly used as a garnish. It is sprinkled on grilled meat, yogurt dumplings and mixed with onions to accompany salted veal liver.

It is not really a spice, but a seed, sesame seeds are used to make tahini or sesame paste and to cover the tops of many varieties of bread and pastries. The Turkish bread ring, called & quotsimit & quot (sih-MIHT & # 39), is covered with sesame seeds and baked to crispy perfection.

Sweet red pepper powder, or paprika, is one of the best in the world. In Turkish cuisine, it is used in many kinds of meat, poultry and bean dishes to add color and flavor without the determination of its counterparts, red pepper flakes and powdered pepper. It is also used as a garnish for soups, stews, meat and poultry.

Nigella seeds, sometimes called black cumin, are a spicy seed used to sprinkle on top of many pastries, rolls and other bakery products, such as breakfast poğaça (poh-AH & # 39-cha). Each seed has a unique, bitter aroma, and the black earth color looks great on almost anything. Cumin black is most often sprinkled on pastries, alcoholic beverages and layered cheese pies made with yufka or fillo.


Sarailis are adored by everyone, especially the little ones. Although it seems hard to believe, they can be easily prepared at home. In addition, they will be a real delight for guests or family members.

The Turks have a saying: tatlı yiyelim, tatlı konușalım, saying what it means to eat sweet, to speak sweet. Hence the sarailie according to the original recipe, this sweet and delicious Turkish dessert that has gained an important notoriety among the world's desserts. The word baklava it is used in many languages, with minor variations of writing or phonetics, it comes from the Mongolian language and means to put one on top of the other.

In Turkey, the recipe for sarailie is prepared from a layer of puff pastry in which the thick walnut filling is wrapped. In the Aegean Sea the filling is made from almonds, in the south of Turkey it is made from pistachios, in the Black Sea area from hazelnuts, while in the city of Edirne even sesame is added. As a secret for preparing the authentic recipe for sarailie, the Turks cut the baclava into pieces before putting it in the oven. The most skilled pastry chefs believe that the dough sheet for sarailie should be as thin as paper and transparent, so that you can even read the newspaper through it.

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Loyola Women & # 8217s Basketball Coach Kate Achter Says Baby Daughter, Reese, Has Changed Her Perspective

CHICAGO (CBS) & # 8212 We all know Loyola’s oldest superfan - Sister Jean - but she has some competition now from the Ramblers ’youngest fan, Reese.

She is the daughter of the head women’s basketball coach Kate Achter, who has the program off to their best start in years.

But as CBS 2’s Megan Mawicke reported Sunday night, it’s little Reese who has changed her mom’s perspective about basketball and life.

“I’m a maniac,” Achter said. "I'm a maniac."

Achter means when she’s on the basketball court. Off it, the sweet smile of 7-month-old Reese brings out her softer side.

There are plenty of ups and downs for Kate and her partner, Tina - ever since they learned Reese has Down syndrome.

“It’s been a roller coaster of emotions, certainly. We found out prenatally. It was one of our blood screenings at the 14 or 16 weeks, and then from there it was just doctor appointment after doctor’s appointment, ”Achter said. “We had, I don’t know, what, six echoes? She’s had tubes put in her ears. ” She’s remarkably healthy for some of the things that we could have encountered. She has a very strong muscle tone - which is not something that is typical - and she’s just a bundle of joy. ”

Reese is a frequent visitor at Loyola practices, games, and even news conferences. But it’s hard as a Division I coach, spending over 100 nights a year on the road.

Achter, though, believes her pint-sized blessing has made her a more successful coach.

“Everything is put in perspective - you know, how you interact with your players is different how big things aren’t really that big. They’re just & # 8211 small things are what’s important, ”Achter said.

Achter hopes to be a role model not only for Reese, but her players - showing them that they can be at their best in work and life, but you have to have realistic expectations.

“It’s partly my job to prepare them for the real world, and it’s not the Instagram culture where everything looks great. There are things that are hard, ”she said. "So we've been very open with them."

Achter’s hope for Reese is to make sure Down syndrome doesn’t define her daughter - but also hopes she can touch some hearts and open some minds along the way.

“Just because she’s different doesn’t mean she can’t exist, and I think exposing more people to children with Down syndrome only helps normalize that for children with Down syndrome. It just becomes more acceptable, ”she said. "You know, Reese can change the world one little smile at a time."

Reese is doing well, and her next milestone is to crawl - hopefully soon. The 13-5 Ramblers ’next milestone is to try to win the Missouri Valley Conference Tournament.

The History of the Little Ones from 1897 to the First World War

But what happens two decades later, when sausages without mat are skinless sausages, and the word grilled minced meat rolls is it added in parentheses?
Three volumes published between 1897 and 1915 contain similar variants of the recipe that add to the Romanian recipe book, for the first time, the word "mititei".
In 1897, we have "The three main cuisines" Romanian, French and German. Book made after the most modern culinary writings, which, in addition to the multitude of recipes it contains, is recommended to good housewives for the most easy and practical way to prepare them. Dishes, cakes, jams, preserves, liqueurs, syrups and various other preparations for household needs. Kitchen of all hands, from the simplest and most economical to the most luxurious ”, Bucharest, Dor Printing House. P. Cucu, Str. Sărindar 10 and Elisabeta Boulevard 8.
Here, as you will see, the recipe indicates the mixture of minced beef and pork, with crushed hot peppers and chopped onions, with cream, egg yolks and wine and a few spices, including nutmeg and lemon peel. The author first gives indications for frying in the pan of the "skinless sausages" formed & # 8211 according to the method we find in previous books, with the suggestion to be used as a garnish. Mititeii appear as a variation of the initial recipe, by different heat treatment, respectively grilling. We are, therefore, far from a recipe dedicated to mitites, but one thing can help us to dispel the myth of mitites as a Turkish loan: the presence of pork in the recipe, since its first entry on printed paper. To follow the recipe in all its details, CLICK HERE:

After crossing the threshold of 1900, we will find the recipe for mititei in two other cookbooks.
1908 & # 8211 „The new cookbook. Over 2000 recipes tried from the kitchen of all civilized peoples, worked and arranged in alphabetical order by Mr. L.I.S. ”, Bucharest, Socec & amp Co Bookstore Publishing House, Societate Anonimă
1915 & # 8211 „The newest cookbook prepared by Romanian and foreign authors” by A.Șt., Bucharest, H. Steinberg Bookstore Publishing House, Șelari Street 7
First an observation regarding the two volumes, signed by some anonymous people, with initials. They contain so many common recipes & # 8211 between them and the one without skin sausages (mititei) & # 8211 that you can draw the following conclusion: either they were written by the same team of authors, or, at the time, especially regarding the books of dishes, the famous saying "books from books are made" was a reality.
As for the recipe itself, I don't have too many remarks to make, compared to the one in the volume that appeared in 1897. Just to notice the appearance of garlic, between the ingredients.
By the way, you can follow the recipe by CLICKING HERE:

So, let's recap. At least from the perspective of the information that the cookbooks give us, the transition from sausages with mat to sausages without mat (without skin) and then to mititei was made during 30-40 years (to become traditional, a recipe it must have been prepared rhythmically, over a generation, respectively at least 30 years).
Two elements make this passage very clear:

  1. giving up filling the mats with minced meat (the moment the sausages become sausages without mat) and then adopting another method of heat treatment (by roasting on coals or grilling, sausages without mat become tiny).
  2. the presence from the beginning, in the recipe, of pork (along with beef or not), which excludes any borrowing from Turks, who, being Muslims, do not put pork on their tongue.

Video: टसट लक कफत बनन क बहत ह आसन रसप. Lauki Kofta recipe in Hindi Dudhi Kofta recipe (June 2022).


  1. Zulull

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  2. Yaduvir

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  3. Cyrill

    Let us not delude ourselves on this point.

  4. Arashizuru

    And, consequently, ..

  5. Maduley

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