- Recipes
- Turkish Köfte with Lamb and Beef
Turkish Köfte with Lamb and Beef
Ingredients
Step by step process
Preparation
- 1
Grate the onion finely, squeeze out any excess juice, and transfer to a large bowl with the ground beef and lamb. Add pressed garlic, chopped parsley, breadcrumbs, egg, cumin, paprika, pepper, and salt.
TIP:Thoroughly work the meat mixture with your hands or a spoon so that the ingredients combine well and the mass holds its shape during cooking without falling apart.
- 2
Mix everything thoroughly by hand or with a spoon until you have a sticky, well-blended spiced mixture that holds together.
- 3
With damp hands, shape the mixture into oval sausages or balls about the size of a walnut and place them on a tray. Let the prepared köfte chill in the fridge for at least 15 minutes to firm up so they won’t fall apart during frying.
TIP:After kneading, let the dough rest for 15-30 minutes covered, so the flour can hydrate and the gluten can relax. The dough will then be more elastic and easier to work with.
- 4
For the yogurt dip, mix yogurt with pressed garlic, juice from half a lemon, olive oil, chopped parsley, a pinch of salt, and pepper in a small bowl. Keep in the fridge until serving.
Cooking
- 5
Heat a generous amount of olive oil in a pan over medium to high heat, the bottom should be evenly coated with oil. Add köfte in batches so they don’t overlap.
TIP:Do not overcrowd the wok or pan. Sear the meat in smaller batches over high heat so it sears quickly, does not release too much juice, and develops a rich flavor and color instead of steaming.
- 6
Fry each side for 3-4 minutes until the köfte are golden and crisp on the outside, juicy and cooked through inside. Turn gently with a spatula so they stay intact.
- 7
Transfer the finished pieces to a plate and let them rest briefly while you fry the remaining meatballs.
Serving
- 8
Serve the hot köfte with the prepared yogurt dip, warmed pita, and lemon wedges for squeezing as desired.
- 9
Add a fresh tomato and onion salad, or include sliced cucumber for extra freshness.
More tips:
Fry a small piece of the mixture for tasting before shaping all köfte, adjust salt and spices if needed.
On a grill, cook köfte over a well-heated grate for 6-8 minutes total. brush lightly with oil beforehand to prevent sticking.
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Topic: Turkish Cuisine
