MINIATURE MEATBALLS IN SOUR CREAMY VEGETABLE SAUCE

TURKISH MEATBALLS IN SOUR CREAMY SAUCE

(Text in English is below. Tarifin Türkçe versiyonu için buraya tiklayin)

Hello everybody!

I am proudly posting this delicious winter dish! It is also like soup – one of those where you will only have a rich and filling soup for the dinner!

The vegetables are not pureed nor taken out of the water once they leave their taste in it. This way it is a bit different than the European kitchen, I know, but give it a try this way as it is quite healthy to consume vegetables swimming in water as well :P It is also sour and I know that Europeans are not fond of sour stuff very much, but hey you can decide how sour you make it!

Anyway, it is a traditional Turkish home recipe again; however, I added a few more vegetables and changed a few things here and there. I think it is better this way :-)

 

I suggest you give this delicious dish a try! You won’t regret it!!! 

It is warm, it is juicy and it is delicious - what else you'd want, eh? :-)

Ingredients (serves 4 – 6)

300 grams of minced meat

1 medium sized onion, grated

4 – 5 leaves of parsley, finely chopped

2 spoons of rice or fine bulgur (bulgur is quicker to cook)

1 medium sized carrot, grated

1 green celery (or less, if you have some left in your fridge from another kitchen adventure!), stalks and leaves separated from each other, the stalks are cubed and the leaves are chopped fine

1 medium sized potato, cut in small cubes

4 spoons of strained yoghurt (or Greek style yoghurt)

1 egg

1 spoon of flour

Juice of 1 lemon (or you can use lemon salt to your liking)

Salt and pepper to your liking

10 glasses of warm water 

Method:

1. Boil the carrots and the cubed celery stalks in 4 – 5 glasses of warm water. When it starts to boil, reduce the heat to the lowest.
2. While the carrots and celery is boiling, prepare the meatballs: mix the minced meat, the parsley, the fine bulgur (or the rice), salt and pepper very well. Make balls a bit bigger than nuts and a bit smaller than walnuts :-) ) each time you make a meatball, you can soak your fingers in water before and then give the meatball shape – it will go smoother!
3. When the meatballs are ready, add them to the carrot and celery mixture. Add 4 – 5 glasses of warm water and let it cook on low fire. The meatballs should be ready in a few minutes. But in case you used rice, you can cook them a few minutes more until the rice is soft enough.
4. Add the potato cubes and continue boiling for 3 – 4 minutes more.
5. Add the celery leaves and continue boiling for 3 – 4 minutes more. When it boils, reduce the heat.
6. For the sour creamy sauce, take the strained yoghurt to a bowl, break the egg in it, and add the flour and the lemon juice. By the help of your blender, whisk it very well into a creamy texture. It is very important at this step that you mix these ingredients very well.
7. Once the sauce is ready, take one ladle of juice from the pot with the kofte and add it to the creamy sauce and whisk it very well! Do this 1 or 2 times more.
8. Add the creamy sauce into the kofte and mix it very well! Let it cook for 2 – 3 minutes more until you see signs of boiling and turn off the fire. Add salt to your liking and mix well. 

Enjoy!!!!

meatballs in sour creamy vegetable sauce