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Ingredients:
For the Köfte:
- 500g beef mince
- 100g fresh breadcrumbs
- 2 large garlic cloves, finely chopped
- Small handful fresh parsley, finely chopped
- 1 tsp sea salt
- 1 tsp coarse black pepper
- 1 egg
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For the Çorba:
- 1 tbsp sweet red pepper paste
- 1 chicken stock cube
- 1.5 ltr boiling hot water
- 4 medium white potatoes, peeled and halved
- 4 small carrots, peeled and roughly chopped
- 2 onions, peeled and quartered
- 50g long grain white rice
- 3 tbsp olive oil
- 3 tbsp thick natural yoghurt
- 2 tbsp plain flour
- 1 large egg
- Juice of half a large lemon
- 1/4 tsp sea salt
- 1/4 tsp coarse black pepper
- 1 tsp dried mint
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1 tbsp finely chopped fresh parsley
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To garnish:
- Fresh parsley
- Extra virgin olive oil
- Pul biber
- Dried mint
- Coarse black pepper
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Method:
- Mix together all the köfte ingredients and roll into around 30 balls.
- Mix together the sweet red pepper paste, stock cube and boiling water until fully dissolved, leave to one side.
- Add the oil to a large soup pan on a medium heat, once hot, brown the köfte for a couple of minutes then remove to a plate. Add the potatoes, carrots and onions to the pan and cook for 5-6 minutes in the oil, then return the köfte to the pan.
- Add rice, then stock, gently stir and bring up to a boil. Turn down, and simmer for around 15 minutes.
- While the soup is simmering, in a small bowl, whisk together the yoghurt, flour, egg and lemon juice to make the “terbiye” until completely smooth.
- Take out a ladleful of the stock and place in another small bowl to cool down for a couple of minutes then slowly whisk it into the “terbiye”.
- After the soup has been simmering for 15 minutes, turn the heat right down, and very slowly, and a little at a time, pour the “terbiye” into the soup, constantly stirring as you do. Keep stirring for a couple of mins then add salt, pepper, dried mint, dried oregano, and paprika, stir again and let soup simmer for another 3-4 minutes.
- Take pan off the heat, stir through the fresh parsley and serve with the suggested garnishes.