Fırında Patlıcanlı Köfte
Baked Mince Meat Patties with Eggplants

Ingredients
3 Eggplants
1 lb. Ground beef
2 slices of Stale white bread, crusts removed
1 Yellow onion, grated
2 cloves of Garlic, sliced
2 Tomatoes, grated
2 Long green peppers, sliced
½ cup oil for frying
1 tbsp. Olive oil
2 tsp. Salt
1 tsp. Black pepper
½ tsp. Cumin

Instructions
Heat the oven to 390F. Mix the ground beef with stale bread, grated onions, salt, black pepper and cumin. Knead for 10 minutes, then make walnut size meat patties and set aside. Ina skillet heat the olive oil, sauté the garlic and peppers, when softened add the grated tomato and cook until the sauce is heated. Peel the eggplants in stripes, and then cut into 1 inch thick slices. Heat the frying oil and fry the eggplant slices until they turn golden brown. Layer the eggplant slices on an oven tray or an ovenproof dish. Top with the patties, and then pour over the sauce. Bake in the preheat oven for about 25-30 minutes until the meat patties are cooked. 

Terbiyeli Köfte
Meatball Stew

Ingredients
½ lb. Ground beef
¼ cup White rice, soaked in hot water for 15 min.
1 Yellow onion, grated
¼ bunch Parsley, finely chopped
1 tsp. Salt
½ tsp. Black pepper
2 Egg whites
2 ½ cup Water
1 tbsp. Butter

For the sauce
1 Lemon, juiced
2 Egg yolks
2 tbsp. Flour

Instructions
Combine the ground beef with onions, parsley, salt,black pepper and knead for 5 minutes. Strain the rice, and add into the ground beef mixture together with egg whites. Continue to knead until well combined. From this mound, take walnut sized pieces and make round meatballs. Combine the water and butter in a pot, boil the meatballs until cooked. In the meantime prepare the slurry by whisking 2 egg yolks, lemon juice, flour and a ladleful of the cooking liquid. Pour this into the pot, cook for another 5 minutes then serve.

Ekşili Köfte
Meatball Stew with Vegetables

Ingredients
½ lb. Ground beef
¼ cup White rice, soaked in hot water for 15 min.
1 Yellow onion, finely chopped
2 Carrots, peeled, cut into medium dice
1 Potato, peeled, cut into medium dice
2 ½ cup Water
1 tsp. Salt
½ tsp. Black pepper

For the slurry
1 Egg yolk
½ Lemon, juiced

Instructions
Combine the ground beef with onions, salt and black pepper. Knead for 5-6 minutes. Take hazelnut sized pieces and roll into small meatballs. Pour the water in a large pot and let it boil. Then add the meatballs and carrots. 10 minutes later add the potatoes. Cook over medium heat until the meatballs are cooked and the vegetables have softened. In a bowl, whisk the egg yolk with lemon juice and a ladleful of the cooking liquid. Cook for another 5 minutes then serve sprinkled with chopped parsley upon request. 
Note: If you would like to make this dish thicker, you may want to dip the meatballs in flour before boiling.

Harput Köftesi
Bulgur and Ground Beef Meatballs

Ingredients
1 lb. Fine bulgur
1 lb. Ground beef
1 Yellow onion, finely chopped
½ bunch Parsley, finely chopped
½ bunch Purple basil, finely chopped
2 cup Water
1 tbsp. Butter
2 tbsp. Tomato paste
2 tsp. Salt

Instructions
Rub the onion with parsley, purple basil and salt, set aside. In a separate bowl, mix the ground beef and tomato paste, and knead until well combined. Make little meatballs, slightly smaller than a walnut. Press each ball on both sides to make indents. In a pot sauté the tomato paste with butter. 5 minutes later add the water, and let it come to a boil. Once boiled add the meatballs and cook for 20-25 minutes. Remove the meatballs with a slotted spoon onto a serving platter.  You may use the cooking liquid as a sauce. Serve the meatballs with the onion salad.