Indonesian Chicken bouncy meatballs/ Bakso ayam kenyal

Resep dalam bahasa Indonesia ada dibagian bawah.

Merhaba From Türkiye 👋

Thank you so much for stopping by my blog! I hope you'll visit often to explore not just Indonesian or Turkish cuisine but also sweet treats you might enjoy. Your comments and emails truly brighten my days and make this blogging journey so rewarding.😍💛 

Make sure you subscribe to my Youtube channel and turn on the bell icon to get more video recipes.

Bakso, also known as baso, is an Indonesian meatball or meat paste with a texture similar to Chinese beef balls or fish balls. The term bakso can refer to a single meatball or the entire dish of meatball soup. 

Mie bakso is bakso served with yellow noodles and rice vermicelli, while bakso kuah is bakso soup served without noodles.

Bakso is a beloved dish found all over Indonesia, from humble street vendors to upscale restaurants. Alongside soto, satay, and siomay, it’s one of the country’s most popular street foods. These days, ready-to-cook bakso is also widely available as frozen food in Indonesian supermarkets. It’s typically served with noodles.

Turkish Food Recipe; Çiğ Köfte ( Vegan Raw Kofta/ "meatball" ). Easy recipe with video

Merhaba From Türkiye 👋

Thank you so much for visiting my blog! I hope you'll keep coming back to explore more than just Indonesian or Turkish food, or to find something sweet that you’ll love. Your comments and emails truly brighten my days and make this little blogging journey so rewarding.😍💛 

Don't forget to subscribe to my YouTube channel and click the bell icon to stay updated with more recipe videos.

Çiğ Köfte, which literally means "raw meatball," is the vegetarian version of one of Turkey's favorite fast or street foods. Traditionally, lean raw meat is mixed and kneaded with fine-grain bulgur and a variety of spices (baharat). 

Çiğ Köfte is typically shaped into small, long balls and served with fresh vegetables, like lettuce, cucumber pickles, chili pepper pickles, sour pomegranate molasses (nar ekşisi), and lemon juice. 

Some enjoy it wrapped in lavash flatbread, known as dürüm, while others prefer it simply wrapped in lettuce.

Çiğ köfte holds a special place in Turkish cuisine and culture, particularly in southeastern Anatolia (e.g., in cities like Şanlıurfa and Adıyaman), where it originated. It's often prepared for gatherings, celebrations, or as a treat. The communal act of kneading and sharing Çiğ köfte is a cherished tradition.

Traditionally, Çiğ köfte was prepared using finely ground raw beef or lamb, mixed with bulgur and a flavorful combination of spices. However, due to health risks linked to eating raw meat, the vegetarian version has become more popular, particularly in urban settings and for commercial purposes.