Dish

Ekşili köfte

Sour meatballs

Ekşili köfte is made by mixing ground beef or lamb with onions, garlic, breadcrumbs, and spices. The mixture is then shaped into meatballs and cooked in a sour broth made with lemon juice, tomato paste, and beef broth. The dish is typically served with rice or bulgur pilaf and garnished with fresh parsley or mint. The sourness of the broth is balanced by the richness of the meatballs, making for a delicious and satisfying meal.

Asian cuisine› Arab cuisine› Turkish cuisine

Meat Dish› Ground Meat Dish› Meatballs

Origins and history

Ekşili köfte is a traditional Turkish dish that has been enjoyed for centuries. It is believed to have originated in the southeastern region of Turkey and has since become a popular dish throughout the country. The dish is often served at special occasions such as weddings and religious festivals.

Dietary considerations

Ekşili köfte is not suitable for vegetarians or vegans as it contains meat. It is also not suitable for those with gluten intolerance as it contains breadcrumbs. However, it can be made with gluten-free breadcrumbs for those with gluten intolerance.

Variations

There are many variations of ekşili köfte, with different regions of Turkey having their own unique take on the dish. Some variations include adding chickpeas or potatoes to the broth, or using different types of meat such as lamb or veal instead of beef.

Presentation and garnishing

Ekşili köfte is typically served in a deep bowl with the meatballs and broth on the bottom and the rice or bulgur pilaf on top. It is garnished with fresh parsley or mint and a wedge of lemon. The pickled vegetables are served on the side.

Tips & Tricks

To make the meatballs extra tender, soak the breadcrumbs in milk before adding them to the meat mixture. This will help keep the meatballs moist and juicy.

Side-dishes

Ekşili köfte is typically served with rice or bulgur pilaf, as well as a side of pickled vegetables such as cucumbers or peppers. It can also be served with a simple salad of tomatoes, onions, and parsley.