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This meatball, frequently served in Maltepe coastal restaurants, is known for its lightly spiced and juicy texture. Its difference from other meatballs in Istanbul is the use of minced flank and ribs blended by local butchers. Restaurants serving this flavor usually operate in central points marked in the Map section.
It is served with roasted peppers and special bean salad. It is one of the unique reflections of the meatball culture across Turkiye on the Marmara shores.
Ingredients
- 500g minced beef flank (from Maltepe butchers)
- 1 onion (grated)
- 1 tea glass of stale bread crumbs
- 1 teaspoon of cumin and black pepper
- 1 dessert spoon of salt
Preparation
- Put the minced meat, grated onion, and bread crumbs into a deep bowl.
- Add salt, cumin, and black pepper, and knead for at least 10 minutes.
- Take walnut-sized pieces from the mixture and shape them into flat meatballs.
- Rest the meatballs in the refrigerator for 1 hour, then cook them on a cast-iron grill on both sides.
Practical notes before you go
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