A finger-shaped grilled köfte from Balkan cuisine that gains an airy texture from baking powder. The garlicky mixture is cooked on the barbecue or in a cast-iron pan and served hot with lavash, raw onion, and kaymak.
Knead the ground beef and lamb together with crushed garlic, baking powder, salt, black pepper, and red pepper flakes in a large bowl by hand for 5-6 minutes. The mixture should become sticky and come together as a single mass.
Cover the kneaded mixture and rest it in the refrigerator for at least 30 minutes; the chilled mixture will stick to your hands less while shaping.
Pinch off pieces of about 40 g from the mixture and shape them into medium-thick finger köfte with wet hands.
Cook the köfte on a well-heated barbecue or cast-iron pan, turning so each side cooks for 3-4 minutes. Caution: don't turn too often — if you turn before a crust forms on the outside, the köfte may fall apart.
Arrange the hot köfte on lavash and serve together with finely chopped raw onion and kaymak.
Important: Don't shape the mixture without chilling it in the refrigerator for at least 30 minutes, or the meatballs will fall apart on the grill. Caution: Don't turn the meatballs too often while cooking — let each side stay put for a few minutes so a crust forms on the outside. Allergens: the kaymak served alongside is a dairy product.
If you add a few drops of soda water to the mixture, the meatballs get a crispier outside and airier inside on the grill; also be careful not to knead the mixture for too long, or the meatballs may toughen.
Admin DadaGastro · verified in test kitchenTuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere.
Hamur bir türlü toparlanmadı, un eklemek zorunda kaldım. İlk seferde dağıldı, ikinci denemede daha iyi tutundu.
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