Köfte — Turkish Spiced Meatballs

About This Recipe

Köfte — the Turkish word for seasoned minced meat formed into patties, balls or cylinders — is one of the most versatile and beloved dishes in Turkish cooking. There are dozens of regional varieties across Turkey, from the giant Inegöl köftesi of Bursa to the flat İzmir köftesi baked in tomato sauce with potato, to the teaspoon-sized İçli köfte (filled with walnuts and spices). The most widely made home version is grilled köfte: oval patties of minced lamb or beef (or a mixture) seasoned generously with grated onion, parsley, cumin, black pepper and sometimes a little allspice. The mixture is kneaded until cohesive and then shaped onto skewers or into patties and grilled over charcoal or in a hot pan. The secrets to exceptional köfte are the fat content (at least 20% for juicy results), thorough kneading (which develops the proteins and prevents crumbling), and resting the mixture for at least 30 minutes before cooking so the spices infuse and the texture firms up.

Ingredients

Serves 4

• 600 gminced lamb or beef(or a 50/50 mixture — minimum 20% fat)
• 1 mediumonion(grated, liquid squeezed out)
• 40 gfresh parsley(finely chopped)
• 2 clovesgarlic(minced)
• 1 tspground cumin
• 0.5 tspblack pepper
• 0.5 tspallspice
• 0.5 tsppul biber
• 1.5 tspsalt
• 2 tbspbreadcrumbs(optional — helps bind without egg)

Instructions

1. 1

   Mix and knead

   Combine all ingredients in a large bowl. Knead firmly for 5–6 minutes until the mixture is sticky and very well combined. It should hold its shape when squeezed.

2. 2

   Rest

   Cover and refrigerate for at least 30 minutes (up to overnight). This is important — resting firms the mixture and lets the spices bloom.

   Well-rested köfte holds together better during cooking and has a more developed flavour.

3. 3

   Shape

   Wet your hands lightly. Take 50g portions and shape into oval patties about 8cm long and 2cm thick, or roll into cylinders for skewers.

4. 4

   Cook

   Grill on a barbecue or cook in a hot lightly oiled frying pan for 3–4 minutes per side until nicely charred on the outside and just cooked through — they should still have a hint of pink inside.

   Don't press down on the köfte while cooking — you'll squeeze out the juices.

Variations

• •

  İzmir köftesi: arrange shaped köfte in a baking dish with sliced tomatoes, peppers and potato; bake at 200°C for 35 minutes.

• •

  Izgara köfte: grill over charcoal for authentic smoky flavour.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Uncooked shaped köfte keep refrigerated 24 hours or frozen 2 months. Cooked köfte keep refrigerated 3 days.

Frequently Asked Questions