Köfte dumplings are a firm Turkish favourite and we ate countless versions on our travels. Sometimes they were served like meatballs, smothered in sauce or in a soup. Sometimes they were as tiny as chickpeas, and served as a garnish to a thick yoghurt dip. These babies are the latter kind, and the secret to their success is to blend the mixture to a smooth, homogeneous paste.
Pekmez, or grape molasses, is available from Turkish food stores.