TURKISH RISSOLES
My own version of Turkish Style Rissoles. Rissoles are a family favorite that is simple to make and suits most occasions. Best of all, kids can get in on the fun and help parents cook. Serve rissoles with rice, garlic yogurt and tomato salsa.
Provided by Ferah
Categories World Cuisine Recipes Middle Eastern Turkish
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- Place the lamb, beef, salt, pepper, cumin, paprika, and tomato paste in a large bowl. Do not mix together; simply set aside.
- Place onions and garlic into a blender. Blend, and slowly drizzle in olive oil until the mixture has a paste-like texture. Add the chopped parsley to the onion paste and blend for 5 seconds.
- Pour the onion paste into the bowl with the meat mixture. Knead the mixture lightly with clean hands. Sprinkle the flour over the meat mixture. Crack the eggs into a small bowl; add them to the meat mixture and knead lightly to combine. Let the mixture rest for 5 minutes to allow flavor to develop, then knead lightly once more to be sure that all ingredients are well combined.
- Take a small handful of the meat and place it in the palm of your hand. Close fingers around meat to shape gently into small balls, then press the meatball lightly between palms to form a patty. Place on a large plate. Repeat this process until all of the mixture has been formed into patties, using plastic wrap to separate layers of patties. Cover the plate with plastic wrap, and refrigerate for at least one hour.
- Preheat the oven's broiler and set the oven rack at about 3 inches from the heat source. Line a pan with aluminum foil and arrange rissoles 1/2 inch apart in the pan. Broil rissoles 3 inches from the heat source until deep golden brown on both sides, turning only once.
Nutrition Facts : Calories 381.1 calories, Carbohydrate 9.9 g, Cholesterol 141.9 mg, Fat 25.1 g, Fiber 1.7 g, Protein 28.2 g, SaturatedFat 9.3 g, Sodium 547.9 mg, Sugar 2.8 g
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Promise Malala
[email protected]Overall, I thought these rissoles were pretty good. I would definitely make them again, but I might make a few changes to the recipe.
Robin Hood
[email protected]I wasn't a big fan of the texture of these rissoles. They were a bit too dry for my taste.
Santo Geaming
[email protected]These were okay, but I've had better rissoles.
chnda mani
[email protected]I found the rissoles to be a bit bland. I think they could have used more seasoning.
Brenda Downs
[email protected]These were a bit too greasy for my taste.
Justs Anisur
[email protected]The flavors in these rissoles were amazing. I especially loved the combination of lamb and pine nuts.
Muhammad Rayan
[email protected]These rissoles were easy to make and very tasty. I will definitely be making them again.
Nanuraq Kaludjak
[email protected]I made these for a party and they were a huge success. Everyone loved them!
stephen apla
[email protected]These were really good! I added a bit of extra garlic and onion, and they were perfect. My family loved them.
Tshiamo Sfiso
[email protected]I've made these rissoles a few times now, and they're always a hit. They're so easy to make, and they always turn out perfectly. I love that they can be made ahead of time and reheated when you're ready to serve them.
Hadley Palmquist
[email protected]These Turkish rissoles were absolutely delicious! The flavors were incredibly well-balanced, and the texture was crispy on the outside and tender on the inside. I served them with a side of tzatziki sauce, and it was the perfect complement.