Kuru Kofte – Dry Meatballs
- 1/2 cup water
- a little pepper and cumin
- 2 eggs
- 100 gr. bread (without crust)
- 2 grated small onions
- 750 gr. mixture of ground beef and lamb
- salt to taste; 4 tablespoons flour; and 1 tablespoon
Soak the bread in water, and when thoroughly soaked, remove from water and sponge by hand.
Place the bread in a bowl. Add 2 eggs, salt, pepper, cumin, onions, water and the meat mixture. Knead and roll in the palm of your hand until they have the thickness and shape of a finger. Roll the kofte in
flour, then fry them in butter for about 5 minutes.