I basically followed this recipe:

https://loveantalya.com/tekirda-koftesi-my-new-favorite-turkish-meatballs/

but it was a bit underwhelming? The baking soda had a distinct flavour, that needed more seasoning to hide, although I do now understand how they get the pasty sausage like texture of these sorts of Turkish kofte.

I also made some tabbouleh along the lines of recent ones I’ve made. A bit too heavy on the bulgur, but yummy.

I’d definitely season the kofte a lot more or change it up in some way next time.