A street flavor of Edirne, ‘tencere köfte’ (pot-cooked meatballs)

Known as the “Breakfast Meatball” due to its availability for sale from the early morning, this dish, also sought by those looking for alternatives to pastries and simit is quite popular in the town.

Chefs cooking and serving this dish note that the cooking method of ‘tencere köfte’ distinguishes it from other types of meatballs. They explain that the meatballs, made from beef mince, are boiled and briefly fried in oil after shaping. They also add following; “Everyone loves this meatball. It is a must to have Karaağaç hot pepper with it.”

These chefs normally wake up round 03:30 to prepare the meatballs and start selling them from their mobile carts round 08:00. They say, “The customers, mostly consisting of office workers and tradesmen, appreciate the dish. The onions, tomatoes, peppers, tomato paste, and cumin we serve with the meatballs add a unique flavor.”

Stating that the meatballs are loved by everyone who tries them, they note following as well; “The customers are generally office workers and tradesmen. Additionally, our ‘tencere köfte’ (pot-cooked meatballs) are among the lunch preferences for students in nearby schools.

METHOD OF COOKING “TENCERE KÖFTE”

The method of cooking ‘tencere köfte’ in oil sets it apart from other meatballs.

Ground beef, kneaded with spices to achieve the consistency of meatballs, is shaped and then boiled in water before being fried.

The meatballs are served between bread with tomatoes, tomato paste, cumin, onions, and Karaağaç hot pepper.

This street delight, ‘tencere köfte,’ is sold for suitable prices (comparatively) as a sandwich with half a bread.