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Kosovar Meatballs with Rice
Qofte me Oriz
Savory meatballs made with a base of cooked rice and eggs, seasoned with mint and pepper. These are pan-fried until golden brown and served with a side of rice, yogurt, or salad.
ð§ ææ
- 1 cup Short-grain white rice(cooked and cooled)
- 4 large Eggs
- 2 tbsp Fresh mint(chopped)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 3 tbsp Olive oil(for frying)
ðšâð³ äœãæ¹
- 1
Cook the rice: Rinse the rice, then cook it in 2 cups of boiling water with a pinch of salt for about 16 minutes. Drain and let it cool completely.
- 2
Prepare the meatball mixture: In a bowl, combine the cooled cooked rice, eggs, chopped mint, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
- 3
Form the meatballs: Heat olive oil in a non-stick skillet over medium heat. Using a spoon or small scoop, form small, round meatballs from the rice mixture. You can use a mold if you have one.
- 4
Fry the meatballs: Carefully place the formed meatballs into the hot oil. Fry for 2-3 minutes on each side, or until golden brown and crispy.
- 5
Serve: Remove the meatballs from the skillet and drain on paper towels. Serve warm with a side of plain yogurt, a fresh salad, or extra cooked rice.
ð¡ ããã®ã³ã
- âEnsure the rice is completely cooled before mixing with the eggs to prevent them from cooking prematurely.
- âIf the mixture seems too wet, you can add a tablespoon or two of flour.
- âDon't overcrowd the pan when frying to ensure even cooking and crispiness.
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- Add finely chopped parsley or other herbs to the mixture.
- For a different flavor profile, a pinch of garlic powder can be added.