Meat Balls With Rice and Egg - Lemon Sauce
Sample Dishes from Turkish Cuisine
Meat
Balls With Rice and Egg - Lemon Sauce (Terbiyeli Köfte Pirinçli)
| Ingredients | Measure | Amount |
| Rice | 1/3 cup | 60 gr |
| Onion | 1 medium size | 75 gr |
| Parsley | 1/4 bunch | 15 gr |
| Ground Meat | 2 cup | 350 gr |
| Salt | 2 teaspoon | 12 gr |
| Black Pepper | 1/4 teaspoon | 0.5 gr |
| Cummin | 1/4 teaspoon | 0.5 gr |
| Flour | 2 tablespoon | 12 gr |
| Water | 4 cup | 800 gr |
| Yolk | 1 piece | 30 gr |
| Lemon juice | 2 tablespoon | 20 gr |
Preparation
Combine ground
meat, rice, grated onion and minced parsley. Add salt and spices. Blend thoroughly.
Knead for 4-5 minutes. Shape into walnut sized balls. Place in a floured pan.
Shake pan back and forth to coat balls. Place water in a saucepan. Add salt.
Bring to boil. Stir in meat balls. Reduce heat. Cover and simmer for 40-45 minutes
or until rice is tender. Beat egg yolk and lemon juice until well blended. Dilute
with 2-3 tablespoons of broth. Blend in simmering meat balls gradually, stirring
constantly. Cook for 1-2 minutes until thickened. Remove from heat. Pour into
a serving bowl. Garnish with parsley. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 178 cal |
| Protein | 13,1 g |
| Fat | 8,7 g |
| Carbohydrates | 10,7 g |
| Calcium | 23 mg |
| Iron | 2,28 mg |
| Phosphorus | 155 mg |
| Zinc | 2 mg |
| Sodium | 834 mg |
| Vitamin A | 204 iu |
| Thiamine | 0,10 mg |
| Riboflavin | 0,15 mg |
| Niacin | 3,96 mg |
| Vitamin C | 2 mg |
| Cholesterol | 133 mg |
Regional Characteristics:
"Terbiye" used in
soups and in some dishes, improves flavor and thickens bronth. 2 medium size
potatoes and 2 carrots, pared and diced, may be added into köftes while
simmering. They improve flavor and appearance. This dish is served at lunch or
supper as a main dish. Vegetable dish with olive oil is served afterwards.