Name: Turkish Köfte with Lamb and Beef
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 portions
Ingredients: 400 g ground beef; 200 g ground lamb; 1 pc onion; 2 cloves garlic; 2 tablespoons parsley; 50 g breadcrumbs; 1 pc egg; 1 teaspoon cumin; 0.5 teaspoon sweet paprika; 0.5 teaspoon black pepper; 1 teaspoon salt; olive oil; 200 g Greek yogurt; 1 clove garlic; 0.5 pcs lemon; 5 ml olive oil; 1 tablespoon parsley; 1 pinch salt; 1 pinch black pepper; 4 pcs pita bread; 1 pc lemon

Step by step process

Preparation

1
For homemade kofte, 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 meatballs 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.