Marina's Kofte

Name: Marina's Kofte
Total time: 1 h
Yield: Fifteen servings (about 80 kofte)
Cuisine: turkish
Ingredients: 1 pound ground pork; 1 large yellow onion, coarsely grated; 2 medium potatoes, peeled and finely grated; 2 tablespoons fresh lemon juice; 3 ounces halloumi cheese (or packaged mozzarella), grated (3/4 cup); cup all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1/2 cup unseasoned bread crumbs; 1 teaspoon black pepper; 1 1/2 teaspoons baking soda; 1/8 cup brandy; 1 small bunch parsley, coarsely chopped (1/2 cup); 2 large eggs; 1 tablespoon salt; 4 to 6 cups vegetable oil for frying

By Molly O'Neill

Total Time: 1 hour
Rating: 4(23)
Comments: Read comments

Featured in: Savoring Cyprus

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Ingredients

Yield:Fifteen servings (about 80 kofte)

1pound ground pork
1large yellow onion, coarsely grated
2medium potatoes, peeled and finely grated
2tablespoons fresh lemon juice
3ounces halloumi cheese (or packaged mozzarella), grated (¾ cup)
cup all-purpose flour
1½teaspoons ground cinnamon
½cup unseasoned bread crumbs
1teaspoon black pepper
1½teaspoons baking soda
⅛cup brandy
1small bunch parsley, coarsely chopped (½ cup)
2large eggs
1tablespoon salt
4 to 6cups vegetable oil for frying

Ingredient Substitution Guide

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Preparation

Step 1
Using your hands, gently combine the pork and onion. Add additional ingredients, mixing completely and gently. The idea is to preserve the texture of the meat. When the mixture is fully combined, it will be slightly gooey. Refrigerate for 30 minutes.
Step 2
Pour enough oil into a medium-size heavy pot so it is at least 2 inches deep. Heat to 350 degrees or the point when the oil begins to shimmer, about 7 minutes.
Step 3
While the oil is heating, shape the mixture, a scant tablespoonful at a time, into football-like shapes.
Step 4
Working in batches so as not to overcrowd the pan, slip the kofte into the oil. Fry, turning constantly until golden on all sides, about 4 minutes. Be sure to adjust the flame to keep the oil at a constant temperature and do not let it smoke. Remove the kofte with a slotted spoon and drain on paper towel.