Köfte soup

Köfte soup

Sulu köfte

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

The egg and lemon sauce gives a wonderful colour to this simple soup made with beef meatballs.

Ingredients

Quantity Ingredient
450g minced beef
2 small onions, peeled – one grated and one diced
25g long-grain white rice, washed
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
3 tablespoons extra virgin olive oil
1 tablespoon plain flour
1 carrot, peeled and diced
2 spring onions, trimmed and sliced
sea salt
freshly ground black pepper

Egg-lemon sauce

Quantity Ingredient
2 eggs, lightly beaten
1 1/2 lemons, juiced

To serve

Quantity Ingredient
freshly ground black pepper or paprika

Method

  1. Mix the beef, grated onion, rice, parsley and 1 tablespoon of the oil in a large bowl. Season generously with sea salt and freshly ground black pepper. Knead the mixture with your hands until everything is well combined. Pull off pieces just smaller than golf balls and roll them into neat balls between the palms of your hands (if they are too small, they will break up when cooking). Roll them lightly in the flour, then put them on a tray or plate, cover with clingfilm and refrigerate them until ready to use.
  2. Add the remaining olive oil to a saucepan over medium heat and sauté the carrot and diced onion for 5 minutes. Cover with about 600ml cold water – you will want there to be enough water to just cover the köfte when they are added to the pan. Lower the heat and bring to a simmer.
  3. Carefully add the köfte and the spring onions to the saucepan. Cover with a lid and simmer for 20 minutes or until the köfte are cooked through. Remove the saucepan from the heat.
  4. For the egg-lemon sauce, whisk the eggs and lemon juice together in a bowl. Take a ladleful of the hot liquid from the saucepan and slowly whisk it into the egg-lemon mixture. Pour this mixture slowly back into the saucepan over the köfte, then return the pan to the heat for a few minutes, carefully shaking the pot back and forth until the sauce begins to thicken.
  5. Ladle the soup into bowls and serve immediately, sprinkled with freshly ground black pepper or a little paprika, if preferred.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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