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๐Ÿ‡น๐Ÿ‡ท Turkish Meatballs or Turkish Kรถfte

Kรถfte is commonly referred to as meatballs, but they come in various shapes. Kรถfte is basically made of ground meat, onions, garlic, parsley, bread crumbs, eggs and spices. They have a great aroma and are tender. These scrumptious meatballs are a time saving for your busy weeks and a must have in your freezer!

Turkish Kofte is often served as a main dish, with rice for example or it can be served on a meze platter, usually with a yogurt sauce but you can serve it the way you want it!
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๐Ÿ‡น๐Ÿ‡ท Turkish Meatballs or Turkish Kรถfte

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 20
Author LDS’s Mom

Ingredients

  • 1 lb ground beef
  • 1 small grated onion
  • 2 cloves garlic, minced
  • 1/2 tbsp bread crumbs
  • 1/4 cup water
  • 1 tsp Salt
  • ยฝ tsp black pepper
  • 1/4 tsp Cumin
  • ยฝ cup finely chopped parsley
  • ยฝ tbsp Paprika
  • 1 cup or less of light olive oil or vegetable oil for frying

Instructions

  1. ย In a large bowl, put the ground meat (beef or a mixture of beef and lamb), onion, garlic, parsley, paprika, bread crumbs, salt, pepper, cumin, and water.

  2. Mix all the ingredients with a spoon or your hand.

  3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

  4. Take a small amount of the meat mixture and form a ball that you slightly flatten (you can make oval shapes if you like).
  5. Continue shaping the meat mixture into meatballs, that you will slightly flatten, so that the center will be cooked completely

  6. Put oil in a non stick pan (just enough to coat the bottom of the pan) over medium heat. Once the oil is hot, reduce the heat to medium low.

  7. Place the Turkish meatballs in the pan, single layered and fry them in both sides.
  8. Drain on a paper towel.
  9. Serve.

Recipe Notes

  • Cook one meatball on the pan before shaping all the meat mixture and check the seasoning. Adjust the seasoning if needed!
  • You can add 1 egg to the meat mixture and reduce the amount of water.
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๐Ÿ‡ซ๐Ÿ‡ท Mini TartesTropรฉziennes – Mini Tropรฉzienne Tarts

 โ€œMini Tropรฉzienne Tarts โ€œ or “Mini  Tarts of  Saint- Tropez” called โ€œLa Tarte Tropezienneโ€ in French (singular name). La  tarte Tropezienne is a southern French dessert.This is a traditionnel French brioche that is coated with hard sugar cristals and split in half then  filled with cream. It was first created in Saint Tropez by a baker who was hired by  Roger Vadim( Brigitte Bardoโ€™s husband at that time) to cater for his film crew ( the film was … And God Created Women). Brigitte Bardo fell in love with this dessert and came up with the name Tropรฉzienne after the town of St Tropez. I filled my brioche with both French vanilla pastry cream and cream Chantilly.

First prepare the brioche dough. The dough is slightly sticky but it’s ok! Let it rise and prepare the pastry cream and the cream Chantilly in meanwhile, then refrigerate them.

For the pastry cream, please refer to my French Pastry Cream recipe here: https://www.myexcellentdegustations.com/french-pastry-cream/


Flour your hands and take out pieces of the dough, the size of a very small mandarin (the size is your choice actually). Place on a baking sheet and let rise.
Brush with a beaten egg mixed with 2 to 3 drops of water and sprinkle pearl sugar (or crushed sugar cubes) on top. Bake in a 350 ยฐF preheated oven for about 20 minutes or until golden brown.

Split the Brioche into half, using a bread knife. Set aside.
Add the cream Chantilly to the pastry cream and gently fold it in.

Place the mixture of the 2 creams in a piping bag, fitted with a star tip or a round tip.

Pipe the creams in half of each brioche and place back the top of each brioche on the cream to sandwich it.
Dust the Tropeziennes with powdered sugar if you prefer.
5 from 17 votes
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๐Ÿ‡ซ๐Ÿ‡ท Mini TartesTropรฉziennes – Mini Tropรฉzienne Tarts

Course Dessert
Cuisine French
Keyword Tropezienne tarts, tartes tropeziennes
Prep Time 15 minutes
Cook Time 20 minutes
2 hours 30 minutes
Total Time 35 minutes
Servings 8
Author LDS’s Mom

Ingredients

For the Brioche

  • 2 cups all purpose flour
  • 3 tbsp granulated sugar
  • 4 oz whole milk, warm
  • 1 egg
  • 5 tbsp unsalted butter, melted
  • 1 ยฝ tsp dry active yeast
  • 1 tsp orange blossom water
  • Pinch of salt

Filling

  • French vanilla pastry cream and Cream Chantilly. For the French vanilla pastry cream, please refer to my recipe above.

For the Cream Chantilly

  • 1 cup heavy cream
  • ยฝ tsp vanilla extract
  • 2 tbsp powdered sugar

Brushing

  • 1 beaten egg mixed with 2 to 3 drops water

Garnishing

  • 1/2 cup pearl sugar or crushed sugar cubes
  • Powdered sugar for dusting(optional)

Instructions

  1. To make the Brioche, put yeast in the warm milk and let proof.
  2. In a large bowl, mix the egg with sugar and orange blossom water.
  3. Add in butter and the milk yeast mixture. Mix well.
  4.  Pour in the sifted flour and salt. I only used a wooden spoon to mix well all the ingredients for about 5 minutes. The dough is sticky but don’t panic!
  5. Cover the dough (in that bowl) with plastic wrap and let rise until the volume is doubled. It may take 1 to 2 hours for the dough to double in volume, it depends of the temperature of your kitchen.
  6. In meanwhile, prepare the French vanilla pastry cream(please refer to my recipe above to make it). Let chill in the fridge.
  7. Prepare the cream Chantilly at this step as well, by whipping (using an electric mixer) the heavy cream and vanilla extract, then gradually add the powdered sugar. Whip for about 5 minutes or less, just until stiff peaks form. Cover and refrigerate.
  8. Place the dough on a floured working board. Note that the dough is slightly sticky but that is ok, just flour your hands and the working board, that helps. I would like to obtain a soft brioche that is the reason why it is not recommended to add too much flour to the dough.
  9. Flour your hands and take out pieces of the dough, the size of a very small mandarin (the size is your choice actually).
  10. Place the dough balls on a baking sheet that is lined up with parchment paper.

  11. ย Let rise for the second time until doubled in volume. I prefer to let the dough balls rise in my oven(not on). It may take 1 hour or less for the balls to rise.

  12. Gently brush the dough balls with a beaten egg to which you add 2 to 3 drops of water.

  13. Sprinkle pearl sugar or crushed sugar cubes on top of each dough ball.

  14.  Bake in a 350 ยฐF preheated oven for about 20 minutes or until golden brown. Let cool.
  15.  Split the Brioche into half, using a bread knife. Set aside.
  16.  Take the pastry cream from the fridge and whisk it for few minutes until it’s smooth.
  17.  Add the cream Chantilly to the pastry cream and gently fold it in.
  18.  Place the mixture of the 2 creams in a piping bag, fitted with a star tip or a round tip.
  19.  Pipe the creams in half of each brioche and place back the top of each brioche on the cream to sandwich it.
  20.  Dust the Tropeziennes with powdered sugar if you prefer.
  21.  Enjoy and refrigerate these pastries if not served immediately.
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