Mix all ingredients except the flour well, add pepper and salt to taste and form 12 oval meatballs. Roll them through the flour. Put them in the fridge for 2 hours. Fry them on all sides in olive oil until they are brown, turn the heat low and simmer for 10 minutes.

This is a recipe from the Marmara region, the area around Istanbul, famous for its culinary performance.

Köfte (kofte, kofta, kefta, kefedes, kufta) are popular from India through the Middle East and Turkey all the way to Morocco. The word comes from the Persian verb "kuftan", which means grind.

Bring 4 cups of water to the boil with the chicken and salt and pepper to taste, turn off the heat and let it stand for half an hour. In the meantime, stir fry the onions and mushrooms for 4 minutes, add the potatoes and chorizo and stir fry 3 minutes more. Take the chicken breast out of the water, fry them a little and fry them 2 minutes on each side. Distribute the mushroom mixture over 4 plates, put the chicken breast on top and pour the béarnaise sauce over the chicken.

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