Köfte with Cucumber Melon Salad

For the köfte, finely dice the garlic and onions. Onions, breadcrumbs, garlic and egg to the mince form. Mix well and season well with cumin, 1 tsp Pul Biber, salt and freshly ground pepper.

Form 20 balls from the minced mixture with wet hands. Heat the olive oil in a coated frying pan and fry the meatballs in it over medium heat for 8-10 minutes until brown all over.

For the cucumber-melon leaf salad, peel the cucumber, cut in half lengthwise, remove the seeds and cut into 1-2 cm pieces. Cut melon into quarters lengthwise, remove flesh, cut into 2 cm pieces, remove seeds and place in a bowl form with the cucumbers. Add mint and mix.

Stir through the juice of one lemon, yogurt, olive oil and walnuts. Season heavily with salt and freshly ground pepper. Arrange the lettuce on a platter, pour the yogurt sauce over it and arrange the köfte on top. Sprinkle with the remaining pul beaver and decorate with plucked mint leaves. Serve immediately.

Spätlese, Schmitt-Graf Winery Duration of preparation: 50 min

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Tip: Use regular or light yogurt as needed!

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