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Çiğ köfte, a Turkish and Armenian version made with bulgur and raw meat, often without raw meat due to health hazards. [24] Mercimek köftesi, Turkish vegan kofta made with bulgur and lentils. Orkh or Oruq an Armenian and Syrian version made with meat and bulgur usually baked or gently fried and served in cylindrical shapes. [25]
Sosatie (plural sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. [52] The term derives from sate ("skewered meat") and saus (spicy sauce). It is of Cape Malay origin. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed ...
Frikkadel – a traditional Afrikaans dish comprising usually baked, but sometimes deep-fried, meatballs prepared with onion, bread, eggs, vinegar and spices. Gondi – a Persian Jewish dish [6] of meatballs [7] made from ground lamb, veal or chicken [6] traditionally served on Shabbat.
As a sauce, it is used for warm dolma, for vegetables like artichokes, and roast meats. According to Joyce Goldstein , the dish terbiyeli köfte is made by frying meatballs until they are cooked through, then preparing a pan sauce by deglazing the pan and using the cooking juices to temper the avgolemono, which is served over the meatballs.
Preheat the oven to 450 deg. F. Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.
In Afghanistan, meatballs are used as a traditional dish with homemade soups or are made with a tomato-based sauce that may include some plum seeds to increase tartness and is served with bread or rice which is called Kofta-Chelou. Nowadays meatballs are also grilled on top of pizza. Armenian stewed meatballs/meatball and vegetable stew (kufte ...
Italian Style Meatballs. Ingredients. 3/4 c. Italian Style Bread Crumbs. 1.4 c. Grated Parmesan Cheese. 1/2 tsp. Garlic Powder. 1/2 tsp. Onion Powder. 1/2 tsp. Dried Basil
Çiğ köfte (Turkish pronunciation: [tʃiː cœfte]) or chee kofta [1] is a kofta dish that is a regional specialty of southeastern Anatolia in Urfa. The dish is served as an appetizer or meze, and it is closely related with kibbeh nayyeh from Levantine cuisine. [2] Çiğ köfte is common to both Armenian [1] [3] [4] and Turkish cuisines. [5]