Köfte Var

Monday 17 March

It was St. Patrick's Day, so we had to have Turkish food.  No really, Holt had gotten some lamb mince from the Co-op, and there are only so many shepherd's pies you can stand.  

So Barbara reached far back into her memory of meals out at Sardis (where the restaurateur Yalçin intoned the menu in a voice like gravel) and we made Turkish-style meatballs, or köfte.

We mixed the ground lamb with finely chopped onion, dried currants, and an egg, seasoned with salt, pepper, coriander and cumin, and formed them into "ladies' thigh" shape.  As we don't have a barbeque, we fried them in a pan, though broiling would have done just as well.

We served them with sliced tomatoes and Kalamata olives, drizzled with drained yogurt seasoned with lemon zest, salt and pepper. 

Not quite the same as at Yalçin's, but not bad at all.