Chef Flower's Turkish Cypriot Fried Meatballs Kibrisli Kofte
Delight your taste buds with Chef Flower's Turkish Cypriot Fried Meatballs, or Kıbrıslı Köfte, a traditional dish brimming with Mediterranean flavors! Featuring a savory blend of ground lamb or beef, grated potatoes, fresh parsley, and warm spices like cumin and cinnamon, these golden, crispy meatballs are a celebration of Cypriot cuisine. Expertly fried to perfection, each bite offers a harmonious balance of tender interiors and crunchy exteriors. This recipe is easy to prepare in just 40 minutes, making it perfect for weeknight dinners or gatherings. Serve these irresistible köfte with a dollop of yogurt dip, tahini sauce, or a vibrant side salad for an authentic culinary experience that will transport you straight to the Mediterranean. Keywords: Turkish Cypriot fried meatballs, Kıbrıslı Köfte recipe, Mediterranean meatballs, lamb and potato köfte, authentic Cypriot cuisine.
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Ingredients
- 500 g Ground lamb or beef
- 400 g White potato
- 1 medium Onion
- 15 g Fresh parsley
- 50 g Breadcrumbs
- 1 large Egg
- 1 tsp Ground cumin
- 0.5 tsp Ground cinnamon
- 1 tsp Salt
- 0.5 tsp Black pepper
- 500 ml Vegetable oil (for frying)
Directions
Step 1
Peel the potatoes and grate them using a box grater. Place the grated potatoes in a clean tea towel or cheesecloth and squeeze out any excess moisture.
Step 2
Finely chop the onion and parsley.
Step 3
In a large mixing bowl, combine the ground lamb or beef, grated potatoes, onion, parsley, breadcrumbs, and egg.
Step 4
Add the ground cumin, ground cinnamon, salt, and black pepper to the mixture. Use your hands to thoroughly mix everything until it becomes a cohesive mixture.
Step 5
Shape the mixture into small oblong meatballs, about 4–5 cm (1.5–2 inches) long. Place the formed meatballs on a tray and set aside.
Step 6
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 175°C (350°F) or until a small piece of bread sizzles when dropped in.
Step 7
Fry the meatballs in batches, being careful not to overcrowd the pan. Cook each batch for about 5–6 minutes, turning occasionally to ensure even browning.
Step 8
Once the meatballs are golden brown and cooked through, remove them with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Step 9
Serve the Turkish Cypriot fried meatballs hot with a side of yogurt dip, tahini sauce, or a fresh salad.
Nutrition Facts
| Serving size | (1681.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6223.6 |
| Total Fat 611.7g | 0% |
| Saturated Fat 114.2g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 619.5mg | 0% |
| Sodium 3664.8mg | 0% |
| Total Carbohydrate 129.0g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 14.3g | |
| Protein 109.9g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 242.2mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 3471.3mg | 0% |
Source of Calories