Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Meatballs Recipes


Mekik Meatballs with Eggplant (Meatballs Recipes)

Banu Atabay's Patlicanli Mekik Kofte
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Mekik Meatballs with Eggplant



Instructions:
# Mix the stale bread slices with grated onion, until the slices soften. Add ground meat, cumin, black pepper and salt onto the mixture. Knead it for about 5-6 minutes.
# Place the prepared meatballs’ mixture onto the lowest layer of the fridge, and refrigerate it for 1 hour at least.
# At the end of the refrigerating, pick half lemon sized pieces from the mixture. Roll them between your palms, then shape them as patties, and then shape them as ferry.
# Place the meatballs onto the greased baking tray, and cook the meatballs in the 392 F oven.
# Meanwhile barbecues the eggplants. When the eggplants are hot yet, make a cut in the middle of the eggplants, remove the seeds of the eggplants by a spoon, mix them with lemon juice urgently and slice finely.
# Put margarine, flour and salt into a skillet. Roast the mixture, until the flour turns into pink. Add barbecued eggplants onto this mixture. Sauté it for a while.
# Put enough mixture of eggplants onto the cooked meatballs. Put grated kasar cheese over them and place tomato slices between the meatballs.
# Place the meatballs into the 392 F oven again and cook until the kasar cheese melts. Serve it hot.


Note: Lemon juice prevents the eggplants darken.


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1.10 pounds ground meat
2 slices of stale bread
1 medium onion
1/2 tsp cumin
1/2 tsp black pepper
1 tsp salt
8 – 10 stems of parsley
2 tomatoes
For Upper Side:
2 eggplants
1 tbsp margarine
1 tbsp flour
1 pinch salt
1 cup grated kasar cheese