Ingredients for the meatballs:
Note: Instead of pure ground beef, you can also use a mixture of ground beef and lamb.
Chop the shallot very finely. Wash the parsley or coriander, shake it and thin it out, then chop it finely. Thoroughly knead the ground beef in a bowl with the flour, spices and oil. Then refrigerate for at least 1 hour so that everything can infuse and mix well.
Once the mince has cooled, form small balls and thread them onto skewers. Place the skewers on a baking sheet and bake in a preheated oven at 200 degrees for about 25 minutes. Alternatively, the skewers can also be fried in a coated grill pan without adding fat.
Ingredients for the yogurt soup:
at the top
Cut the onion and garlic into small pieces and brown them in half the olive oil. Add the rice and stir until translucent. Raise the heat, add the water and the powdered broth. Cook the rice according to the instructions on the package with the lid.
Mix the yogurt with the remaining flour and oil until smooth. When the rice is cooked, stir the mixture into the rice broth with the stove off. Replace the lid and simmer the yoghurt soup for a few more minutes with the lid closed. Season with salt and (depending on your taste and tolerance) verjuice or lemon juice.
Ingredients for the mint butter and serving:
at the top
Wash the mint, dry it and remove the leaves. Finely chop and put in a bowl. Add the butter and salt and mix well with a fork.
To serve, transfer the yogurt soup to deep plates and place the meatball skewers on top. Serve with mint butter for dipping. Serve with bread if you like.
The recipe comes from Turkish cuisine. Here, the meat is strongly flavored with oriental spices such as cumin, coriander or cinnamon. Dumplings made from ground lamb or beef are called kofte. They taste hot and cold. Olive oil is used instead of egg in this recipe. It is important to knead the mince well and then let it cool, otherwise the meatballs will fall apart easily.
Verjuice is an acidic juice made from pressed, unripe grapes. It is an alternative to vinegar in low histamine diets and a popular condiment in the cuisine of southern France, as well as parts of Turkey and Iran.
Nutritional values per serving:
583 kcal, 42 g fat, 31 g carbohydrates, 21 g protein, 1 g fiber
Mast cell activation syndrome
Celiac disease (gluten-free advice!)