Izgara Köfte

About This Recipe

Izgara köfte are Turkey's most versatile and universally loved grilled meatballs — found at every Turkish restaurant, roadside lokanta, and family barbecue. The mixture of ground lamb and beef is seasoned with onion, garlic, cumin, paprika, and dried oregano, kneaded until sticky, then shaped into oval patties and grilled over charcoal. The result is juicy, slightly smoky, and deeply savoury. Izgara köfte is traditionally served with piyaz (white bean and onion salad dressed with vinegar and parsley), roasted tomatoes and peppers, and thick flatbread. The köfte is simultaneously simple and perfect — a masterclass in seasoned meat cookery.

Ingredients

Serves 4

• 400 gground lamb
• 200 gground beef
• 1 mediumonion(grated, squeezed dry)
• 3 clovesgarlic(minced)
• 1 tspground cumin
• 1 tspsweet paprika
• ½ tspdried oregano
• ½ tspblack pepper
• 1 tspsalt
• 2 tbspbreadcrumbs(optional, for binding)
• Flatbread, grilled tomatoes and peppersto serve

Instructions

1. 1

   Mix and knead

   Combine all ingredients and knead vigorously for 5–8 minutes until sticky. Refrigerate 30 minutes.

2. 2

   Shape

   Wet hands. Shape meat into oval patties about 8 cm long and 1.5 cm thick — classic Turkish köfte shape.

3. 3

   Grill

   Grill over hot charcoal or in a cast-iron grill pan over high heat, 4–5 minutes per side until charred and cooked through.

4. 4

   Serve

   Serve over flatbread with grilled tomatoes, peppers, sliced onion, and fresh parsley. A spoonful of yogurt alongside is traditional.

   Rest köfte for 2 minutes after grilling — the juices redistribute and the meat stays moist.

Variations

• •

  İnegöl köfte: onion-free, with baking soda for a specific eastern Turkish style.

• •

  Add finely chopped flat-leaf parsley for herbaceous freshness.

• •

  Pan-fry in butter for an indoor version.

Storage

Uncooked shaped köfte freeze well for 1 month. Cooked köfte keep 2 days refrigerated.

Frequently Asked Questions