kotleti

English

Noun

kotleti pl (plural only)

1. Alternative form of kotlety.
   • 1947, Alexandra Kropotkin, How to Cook and Eat in Russian, New York, N.Y.: G. P. Putnam’s Sons, page 151:

     Take up the kotleti and place them on a hot platter. Strain the sauce, which may be poured over the kotleti or served separately.

   • 2010, Nadejda Reilly, “Beef Meat Kotleti (Burgers)”, in Ukrainian Cuisine with an American Touch and Ingredients, [Bloomington, Ind.]: Xlibris Corporation, →ISBN, page 233:

     In a small bowl, add all-purpose flour (bread crumbs) and evenly coat all kotleti with it.

   • 2013, Anya von Bremzen, Mastering the Art of Soviet Cooking: A Memoir of Food and Longing, New York, N.Y.: Crown Publishers, →ISBN, page 307:

     Kotleti for lunch, kotleti for dinner, kotleti of beef, of pork, of fish, of chicken—even kotleti of minced carrots or beets. The entire USSR pretty much lived on these cheap, delicious fried patties, and when comrades didn’t make them from scratch, they bought them at stores.

   • 2017, Neil Lewis, “Kotleti (Russian burgers)”, in Grand Prix Cookbook: Cook the World of Grand Prix Racing, 2018 edition, →ISBN, page 69, column 1:

     Chill the kotleti for 30 mins to firm up.

   • 2017, Bonnie Frumkin Morales with Deena Prichep, “[Homestyle Dishes] Na Kartoshku (Potato Harvests)”, in Kachka: A Return to Russian Cooking, New York, N.Y.: Flatiron Books, →ISBN, page 282:

     The Soviet Union impacted food production and consumption in a variety of ways—from establishing state-run cafeterias (the meat kotleti!) to forcing city-dwellers into apartments with communal kitchens (the smells!) to communal agriculture.