This works on the same principle as sulu köfte, but with a tempering mixture in place of the tomato paste. The sauce stays white and the flavour turns sour. The usual rule of tempering applies: the egg must not go into the pan cold, and the sauce must not boil hard afterwards.
Ingredients
For the meatballs
For cooking
For the egg-lemon thickening
Method
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Knead the mixture
Knead the mince, onion, rice, flour, salt and pepper for 8 minutes and roll into hazelnut-sized balls.
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Cook the vegetables
Cook the carrot and potato in butter for 3 minutes, add the hot water and boil for 10 minutes.
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Add the meatballs
Drop in the meatballs one by one and cook for 20 minutes. Do not stir for the first 5 minutes.
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Make the tempering mixture
Whisk the egg yolk, lemon juice and flour and warm it by slowly adding hot liquid from the pan.
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Combine
Pour it in, stirring, bring to the point of boiling and turn off the heat.
Tips
- Boil it after the tempering and the egg splits, leaving the sauce grainy.
- Put the lemon into the tempering mixture, not separately into the pan.
- The rice inside the meatballs swells as it cooks and lightens them. Do not leave it out.
Nutrition
Values are per serving and approximate.