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Recipe of Akçaabat Meatball
Akçaabat Meatball is a beloved Turkish dish famous for its unique blend of flavors and spices. These meatballs are typically made with a mixture of ground beef and lamb, seasoned with a variety of herbs and spices. Served with fresh pide bread, lettuce, and other accompaniments, they are a popular street food in Turkey.
Recipe Summary
Preparation
40 min
Servings
4
Difficulty
Intermediate
Ingredients
Instructions
1
Step 1
In a large bowl, combine the ground beef, ground lamb, grated onion, minced garlic, parsley, mint, red pepper flakes, cumin, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2
Step 2
Wet your hands and take small portions of the meat mixture. Shape them into oval or cylindrical meatballs.
3
Step 3
Preheat a grill or a non-stick skillet over medium-high heat. Cook the meatballs for about 10-15 minutes, turning them occasionally, until they are browned and cooked through.
4
Step 4
While the meatballs are cooking, lightly toast the pide bread on the grill or in a toaster.
5
Step 5
To serve, place a few lettuce leaves on each piece of pide bread, then add the meatballs. Top with red onion rings and a sprinkle of sumac and dried mint.
6
Step 6
Serve Akçaabat Meatballs with lemon wedges on the side and enjoy your delicious Turkish meal.
Tips for this recipe
Here are some useful tips to perfectly prepare Akçaabat Meatball and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Frequently Asked Questions
This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 40 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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