Turkish Lamb Kofte

Ingredients18

• Green Cabbage1 Stück
• Vinegar3 EL
• Vegetable Oil3 EL
• Salt1 Prise
• Pepper1 Prise
• Cucumber400 g
• Mint, Fresh4 stalks
• Whole-Milk Yogurt300 g
• Cayenne Pepper1 Prise
• White Sandwich Bread1 Scheibe
• Feta100 g
• Garlic Clove1 Stück
• Ground Lamb400 g
• Egg (Medium)1 Stück
• Cumin1 TL
• Sambal Oelek1 TL
• Tomato1 Stück
• Parsley4 stalks

Instructions

1. 1

   Shred the green cabbage as finely as you can, then knead it hard with the vinegar and two tablespoons of the oil until it wilts and turns glossy. Season with salt and pepper.

2. 2

   For the cacik, coarsely grate two thirds of the cucumber, salt it, let it sit for a few minutes, and squeeze the water out well.

3. 3

   Stir the grated cucumber into the yogurt with the finely chopped mint and the cayenne until creamy.

4. 4

   Soak the slice of bread in water, wring it out, and knead it with the ground lamb, chopped garlic, egg, cumin, and sambal oelek into a smooth, pliable mixture.

5. 5

   Flatten a portion of the meat into a patty, set a piece of feta in the middle, seal it in, and roll it into an oblong meatball.

6. 6

   Fry them in the remaining oil until deep golden brown and still juicy inside, then serve garnished with the cabbage slaw, the rest of the cucumber in slices, and the tomato. Scatter chopped parsley over.