Eksili Terbiyeli Kofte or sometimes called Terbiyeli Sulu Kofte is a classic and traditional dish in Turkiye. It is tangy, savory and very filling and is usually served in rustic traditional restaurants in Istanbul. Like most other Turkish soups or stews, it's extremely comforting and is a cure to hangover and perfect for stomach reliefs.
Terbiye, in Turkish cuisine, refers to tempered sauce using egg yolks, usually with a combination of yogurt and an acidic ingredient such as lemon juice or vinegar. It adds to the flavor, consistency and aroma of the dish.
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Ingredients:
• 300 g ground beef, lean or medium fat
• 1 small or ½ medium onion, finely grated or chopped
• 2 cloves of garlic, minced
• 2 tbsp rice, medium - short grain
• 1 tbsp bulgur wheat, fine grain
• 1 egg (yolk and white separated)
• 1 tsp pul biber (Turkish chili flakes)
• 1 tsp ground black pepper
• ½ tsp ground cumin
• 2 tsp salt or to taste
• 2 medium potatoes, diced
• 2 carrots, diced
• 3 tbsp olive oil
• 1/2 cup plain yogurt, full fat
• Juice of 1 lemon, 1/4 cup
• 1.5 liter water
• Chopped parsley to garnish.
• ½ cup AP flour to coat the meatballs (optional)
Instructions:
1. Wash the rice, drain and add into a bowl together with the bulgur.
2. Add 1 cup boiling / hot water to submerge the rice and bulgur.
3. Let the rice and bulgur soak for 15 mins and drain the excess water.
4. Grate the onion, mince the garlic and add into a mixing bowl.
5. Add the rice, bulgur, 1/2 tsp black pepper, ½ tsp cumin, 1 tsp pul biber and 1 tsp salt
6. Mix to combine the ingredients and add the beef together with 1 egg white (set aside the yolk)
7. Mix and knead the mixture for 10 mins until well combined and the meat starts to bind together
8. Cover and let the mixture rest in the fridge for at least 30 mins
9. Take grape size pieces and roll the mixture into small balls
10. Lightly flour a baking sheet or large plate and lightly coat the meatballs with flour and set aside.
11. Clean and cut the potatoes and carrots into large dices
12. In a large pan, heat up 3 tbsp olive oil and add the carrots, stir and sauté for 5 mins.
13. Add the potatoes, season with 1 tsp salt and 1/2 black pepper.
14. Stir and sautee for another 5 mins and add 1.5 liter boiling hot water, and bring to a boil
15. Once boiling, switch to low heat and carefully add the meatballs while stirring gently.
16. Let it simmer for 10 mins until the meatballs start to float on the surface.
17. In the meantime, in a bowl, add ½ cup yogurt, 1 egg yolk and ¼ cup lemon juice
18. Stir and whisk until combined and creamy and the egg yolk is no more visible.
19. Slowly add 1 - 2 ladle of hot soup stock while stirring continously to temper and bring the temperature close to the soup. This will prevent the soup from curdling.
20. Slowly add the hot mixture into the soup while stirring the soup continously.
21. Cook for another 5 mins and stir the soup in the same direction
22. Remove from the heat and let it rest for 10 mins before serving. Garnish with chopped parsley
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