Intensely seasoned hand-shaped lamb and beef meatballs, grilled over charcoal or pan-fried until crusty outside and succulent inside, served with flatbread.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm flatbread
Garnishes: sumac onions, parsley, lemon wedges
Accompaniments: grilled peppers, ayran
Instructions
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1
Combine ground lamb and beef in a large bowl with grated onion, soaked bread, garlic, egg, and all the spices thoroughly.
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2
Knead the mixture vigorously for five minutes until it becomes smooth, sticky, and well combined with visible cohesion.
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3
Shape into oval patties about eight centimeters long and two centimeters thick, pressing firmly so they hold together tightly.
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4
Grill over hot charcoal or cook in a heavy cast-iron skillet with minimal oil for four minutes per side until charred.
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5
Let the kofte rest for two minutes after cooking so the juices redistribute evenly throughout each perfectly formed patty.
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6
Serve on warm flatbread with sliced tomatoes, grilled peppers, sumac-dressed onions, and a generous squeeze of fresh lemon.
Did You Know?
Turkey has over 290 officially documented varieties of köfte, each named after the town or region where it originated.
Chef's Notes
Equipment Tips
- mixing bowl
- grill or heavy skillet
- serving platter
Garnishing
sumac onions, parsley, lemon wedges
Accompaniments
grilled peppers, ayran
The Story Behind Köfte
Köfte represents one of the oldest forms of prepared meat in Turkish cuisine, with roots in the nomadic Turkic tribes of Central Asia. Each region of Turkey has developed its own signature variation, from Inegöl to Tekirdağ.
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