Dry meatballs
Dry meatballs (Turkish: Kuru köfte), is a Turkish breaded meatball, usually minced lamb or mixed with sheep, beef or chicken meat, mixed with eggs, with garlic, herbs (parsley, dill, thyme), spices and salt homogenized to form some balls, rolled on bread crumbs or flour and fried in hot oil.
 Sultanahmet köfte from Istanbul | |
| Course | Main course |
|---|---|
| Place of origin |  |
| Region or state | Balkans, Caucasus, Cyprus |
| Main ingredients | Meat (lamb or beef), garlic, onion |
Notes
| Beverages | |
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| Breads | |
| Appetizers and salads |
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| Cheeses | |
| Soups |
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| Dishes |
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| Grilled meats |
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| Desserts | |
| Frequent ingredients | |
| Unique instruments | |
Related cuisines: European • Balkan • Greek • Italian • Levantine • Mediterranean • Ottoman | |
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