Algerian Meat Balls (Kofte)

  • 2 slices dry bread
  • 1⁄4 cup milk
  • 1 pound ground beef (substitute turkey or chicken)
  • 1 large onion, finely chopped
  • 1⁄2 tsp dried dill
  • 4 TBS chopped fresh parsley
  • 1 tsp chopped fresh mint
  • 1 egg, lightly beaten
  • 1⁄2 tsp salt
  • 1⁄4 tsp pepper
  • oil or fat for deep frying

Soak bread in milk until soft.
Mix thoroughly with all the ingredients except oil. Shape into 1-inch balls. Fry a few at a time in deep oil at 3708F until balls are golden brown. Drain on paper towels.
Serve hot.


Post a Comment