13 Reviews of Chef Flower's Turkish Cypriot Fried Meatballs - Kibrisli Kofte /

From: Simian Baynes

On Mar 24, 2008

As I type my stomach is achingly full of kofte, and I couldn't be happier! I was skeptical about the proportions when I saw what 150g. of parsley looks like. When the parsely was combined with the kilo and a half of potato, the kilogram of beef looks down right paltry. Steady on, kitchen virtuoso. The proportions are just right. This is not a meatball in the spaghetti-and-meatball sense, but a species unto itself. The meat is definitely present, but the vegetable mass keeps things moist and tender. These light, fresh tasting patties would make for a fab summer dinner (invite friends, the yield is large) or potluck fare. Definitely make the cacik to go with. We made them to go along with stuffed peppers. We will be up for a repeat performance as soon as our appetites recover.

From: duonyte

On Apr 22, 2007

What a tasty treat. Caveat: I had made up only part of the recipe with cinnamon, and I did not care for that flavor - something about that combination turns me off. But I used those batches to stuff pita bread - with tzatziki sauce (which I happened to have and sliced tomatoes), they were really good. I grated my potatoes by hand - I used a plain (smooth) cotton tea towel to wring out the liquid. A linen towel is better, as linen becomes stronger when wet. I pan-fried in about 1/4 in. of oil, rather than deep-fried, excellent results. Also, if you have a juicer, run your potatoes through it - you end up with very dry potato pulp which would be perfect for this recipe. I think these would make a fabulous appetizer, probably for ten or twelve, with the sauce.

From: Tisme

On Apr 18, 2008

I made these for a party, and they are just wonderful! So easy to prepare! I used minced beef and followed ingredients exactly. I baked them in the oven for about 8 minutes and then removed them and put them onto a wire rack to finish the baking. This way any fat dripped through the rack and onto the tray. These are delicious and I got about 70 small shaped patties which will be just right for appetizers. I will serving them with Turkish Cacik. Thanks Chef floWer, I will be making these again soon!

From: **Jubes**

On Jun 17, 2007

Reviewed for Zaar World Tour 3 Great instructions-followed them exactly. I used chicken to make these and made a half recipe. Half the recipe would easily feed 4 adults with sides. These were a nice change to regular chicken patties. The cinnamon was great with the chicken. Shown in the photo with "Quinoa Tabouli"

From: Arichka

On May 14, 2007

I made half of the recepie, using ground chicken,onion,dried mint, dried oregano and dried cilantro ( I did not have parsley). I added 2 cloves of garlic and did not use the egg, I also substituted ground cinnamon with ground nutmeg ( personal preference). I deep fried it in the oil until it's brown, but I thought it was still undercooked inside, so I put them on the baking sheet and baked them for 15 more minutes at 375 F.

From: Aaliyah&Aaron's mum

On Oct 1, 2007

LOVED it! Used minced chicken, fresh mint instead of dried, cut back on cinnamon since DH is NOT a big fan of it and added in a generous pinch of ground allspice and did not have to add in the egg. Thank you, Chef floWer, for sharing your mum's wonderful recipe.. will be making these quite often from now on!

From: Stardustannie

On May 30, 2007

These were really nice...different than anything I'd had before but delicious!! I made mine as directed and chose beef, the only thing I would change next time would be cut back on the cinnamon slightly. As suggested I served them with Turkish Cacik. We had them as a main with shredded lettuce, diced tomato, onion and grilled flat bread....A great meal, thanks Flower!

From: busyozmum

On Jan 5, 2008

We all loved this recipe. I used minced lamb for the meat as that is what I had on hand. I thought there was a typo with the quantity of potatoes until I read the other reviews. I really like the addition of grated potato. This made a lot of meatballs. I could feed my family of 2 adults and 2 children twice (+ vegie side dishes) with this quantity. I teamed it with Savory Biscuits (as suggested) and Turkish Cacik. I'll definitely use this recipe again. :o)

From: Chef #845285

On May 22, 2008

I'm a Turkish Cypriot and this is exactly how my mum makes them!

From: Mellowpuff

On Feb 15, 2009

These were nice. I made up 2 batches: half chicken and half beef, as I had both in the fridge. We would definitely choose the beef over the chicken - the chicken seemed to be lacking in flavour. The potato is a nice change, but it overall it was quite time consuming & messy, so I don't think I'd make them again. Breadcrumbs could be an idea (^0^)