Ingredients for Terbiyeli Köfte Çorbası
- Place the prepared vegetables in water with a squeeze of lemon to prevent discolouration.
- Combine the minced meat, rice, grated onion (keeping any residual onion juice to add to the stock), parsley, dill, salt and freshly ground black pepper. Using your hands, mix together well.
- With wet hands, roll into balls the size of walnuts and then roll in flour.
- In a pan, heat the water with the salt.
- When it is boiling, drain the vegetables and add to the pan.
- Once the vegetables are simmering, add the meatballs. Continue to simmer for 15 minutes until the rice grains are protruding from the meatballs and the vegetables tender.
- Remove from the heat.
- Put the egg yolks in a bowl.
- Add the pinch of salt and whisk with a fork.
- Add the lemon juice and continue whisking, adding spoonfuls of the hot stock a little at a time.
- Return this mixture to the pan and on a gentle heat continue stirring until the sauce thickens. Take care not to let it reach a rapid boil as it may curdle.
- Serve at once garnished with the fresh parsley and dill. If serving as a meal, a rice pilaf would be a good accompaniment.
This is the first time that I have actually followed a recipe (it comes from Secrets of the Turkish Kitchen) for this soup as opposed to just following my own inclinations, and the measurements are perfect.
However, next time I will add a little more rice as it makes the meatballs look like little hedgehogs. I like that and I remember so did my children!
I also let the mixture cool a bit before I made the sauce. It just reduces the risk of it curdling.
A nice easy, extremely seasonal soup for either lunch or dinner!
There is no direct translation for afiyet olsun but basically it means Enjoy! It is said before every meal by the cook to those about to eat!