dont have to wait thanksgiving day for eating turkey

Lady's Thighs Kofte
(Kadinbudu Kofte)

500 gr medium ground beef
1 onion, chopped
1 egg
1/4 cup boiled rice
1/3 cup parsley, chopped
1 tsp salt
1/2 tsp black pepper

For frying:
4 spoonfuls of flour
2 eggs, lightly beaten

3/4 cup sunflower oil

First cook 2/3 of the ground beef with the onion. Place in a large bowl and add in the remaining (1/3) raw ground beef, egg, rice, parsley, salt and pepper. Knead with your hands. Leave in the fridge for 30 minutes. Then give them the shape shown above with your hands. This makes approximately 12 kofte.

Pour the sunflower oil in a frying pan and heat it up. Place the flour on a plate and beat the eggs in a bowl. First dip each kofte in the flour, and then dip in the egg mixture. Fry the kofte evenly. Serve with Egg Noodles with Tomato and Spinach Salad with Yogurt Sauce.

ADANA KEBAB

500 gr lean ground mutton
100 gr fat from lamb tail, finely chopped
1 red bell pepper, finely chopped (use mixer) or 1 tbspfull red pepper paste
1 bunch parsley, finely chopped
1/2 tsp crushed red pepper
Salt

Mix all the ingredients together with your hands. Make a fist-sized ball and skewer it. Squeeze it on the skewer so that it thins and lengthens to acquire the shape shown in the picture. Cook on a grill. You can also barbeque tomatoes and green peppers on the side.

Serve with pita bread. Adana Kebab will taste better if you prepare the meat in advance and keep it refrigerated overnight.