Unexpected oriental dinner
I bought mince meat for Bolognese. Then sometime in the course of the day, I recalled that it must be forever since I last ate Köfftes (Herr Chaos just now informed me that in German the plural would be also Köffte) and ended up before the frying pan.
Meatballs are a remnant from the Turkish that has become almost standard in Bulgarian cuisine. Maybe because they are fairly easy to make.
I used half a kg of mixed mince meat that I placed in a bowl. Added a finely sliced onion, about a third of tea spoon of salt, pepper, savory, sweet red pepper powder, an egg, and because I had no white bread, I added 2-3 spoons of breadcrumbs. Usually, instead of that, a slice of white bread is soaked in water and then added to the mix after the water has been squeezed out of it.
All the ingredients are well mixed by hand and then one takes a hand-full of mix, forms flat patties, rolls lightly in wheat flour, and fries in oil till visibly ready. Visibly ready will be that dark meaty colour you know from grilling.
That’s basically it. You can eat them with potatoes, salad, anything. I stuck them in Arabic bread with a bit of Ajvar and had a simple green salad.