Turkish Kofte

Name: Turkish Kofte
Yield: 2 servings
Cuisine: Turkish
Ingredients: Ground lamb or beef (or a mix), 500g; White onion, 1 medium, grated; Garlic cloves, 2, minced; Stale white bread, 1 thick slice, soaked in water and squeezed dry; Fresh flat-leaf parsley, small bunch, finely chopped; Cumin, 1 tsp; Paprika (sweet or mild), 1 tsp; Salt, 1 tsp; Black pepper, 1/2 tsp; Olive oil, for brushing

Köfte/kurf-TEH/

About this dish

Spiced, hand-shaped grilled meatballs, a staple of Turkish home cooking.

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History & Origin

Kofte variations exist across the Middle East and South Asia, but Turkish kofte is distinct for its blend of cumin, parsley, and grilled preparation over open coals.

Ingredients

🥩Ground lamb or beef (or a mix), 500g

🧅White onion, 1 medium, grated

🧄Garlic cloves, 2, minced

🍞Stale white bread, 1 thick slice, soaked in water and squeezed dry

🌿Fresh flat-leaf parsley, small bunch, finely chopped

🌶️Cumin, 1 tsp

🫙Paprika (sweet or mild), 1 tsp

🧂Salt, 1 tsp

🌑Black pepper, 1/2 tsp

🫒Olive oil, for brushing

Method

Serves 2

Grate the onion directly into a large mixing bowl, then add the squeezed bread, garlic, parsley, cumin, paprika, salt, and pepper. The grated onion adds moisture and flavour without chunks in the final kofte.

Add the ground meat to the bowl and mix everything together thoroughly with your hands for a good 3-5 minutes until the mixture becomes smooth and slightly sticky. This kneading is important — it gives the kofte its firm, cohesive texture.

Cover the bowl with cling film and rest the mixture in the fridge for at least 30 minutes, or up to overnight. This step lets the flavours meld and makes the mixture much easier to shape.

Wet your hands lightly and pinch off portions of meat about the size of a large walnut. Roll each into an oval or cylinder shape, pressing firmly so they hold together. You should get around 16-20 kofte.

Heat a grill pan, barbecue, or heavy skillet over high heat and brush the kofte lightly with olive oil. Cook in batches for about 3-4 minutes per side until nicely charred on the outside and cooked through inside — avoid pressing them down too much.

Serve hot with warm flatbread, sliced tomatoes, fresh onion rings, and a sprinkle of sumac. A simple yoghurt dip or cacik on the side makes this a proper Turkish spread.

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