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Turkish Kofta (Köfte) Recipe
Turkish Kofta (Köfte) Recipe
Turkish kofta are a classic dish featuring spiced, ground meat shaped into elongated, finger-like pieces rather than rounded meatballs. This version highlights the core flavors—onion, garlic, herbs, and spices—allowing the meat’s texture and seasoning to shine.
Ingredients
Instructions
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1. Prepare the Meat Mixture
- Combine Ingredients: In a large bowl, mix together the ground meat, grated onion, minced garlic, breadcrumbs, egg, and parsley. Add in the cumin, paprika, allspice, salt, and pepper.
- Mix Well: Stir with your hands or a spoon until all ingredients are thoroughly incorporated. Avoid overmixing to keep the kofta tender.
- Rest (Optional): Cover the bowl and let the mixture chill in the refrigerator for 15–30 minutes. This resting time allows the flavors to meld and makes the mixture easier to shape.
Handle the meat mixture gently to avoid overmixing, which can lead to a denser texture./ Resting the meat mixture in the refrigerator for 15–30 minutes not only helps the flavors meld but also makes the mixture easier to shape around the skewers. -
2. Shape the Kofta Around Grilling Sticks
- Divide the Mixture: Split the meat mixture into 4 equal portions.
- Form the Kofta:
- Take one portion and, using wet hands, flatten it slightly on your palm.
- Insert one end of a grilling stick (or skewer) into the meat.
- Mold the mixture around the stick, forming an elongated, uniform log approximately 3–4 inches long and about 1 inch thick. Press firmly to secure the meat to the stick.
- Repeat with the remaining portions and sticks.
If using wooden grilling sticks, soak them in water for at least 30 minutes before use to prevent burning during cooking. / When forming the meat around the skewer, press firmly to ensure it adheres well and holds its shape during cooking. -
3. Cooking Options
A. Grilling:
- Preheat: Heat your grill to medium-high. If desired, lightly brush the kofta with olive oil.
- Grill: Place the skewered kofta on the grill. Cook for about 4–5 minutes per side, turning occasionally, until they develop a nicely charred exterior and are cooked through.
B. Pan-Frying:
- Heat a Skillet: Warm a heavy skillet over medium-high heat and add a bit of olive oil.
- Cook: Place the skewered kofta in the skillet and cook similarly for 4–5 minutes per side until evenly browned and cooked inside.
C. Baking:
- Preheat Oven: Set the oven to 200°C (400°F).
- Bake: Arrange the kofta on a baking tray lined with parchment paper. Bake for 20–25 minutes, turning halfway through, until the kofta are cooked through and nicely browned.
Adjust cooking times based on the thickness of your kofta. Using a meat thermometer (internal temperature of 160°F/71°C for beef or lamb) can help ensure they're fully cooked. -
Serving Suggestions
- Side Dishes: Serve your Turkish kofta with fries, rice pilaf, bulgur salad, or warm Turkish flatbread.
- Accompaniments: A dollop of plain or garlic-infused yogurt works wonderfully, and a squeeze of fresh lemon juice adds a bright finishing touch.
- Garnish: Top with extra chopped parsley for an added burst of freshness.
Equipment
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Nutrition Facts
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 370kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 8g40%
- Cholesterol 115mg39%
- Sodium 300mg13%
- Total Carbohydrate 9g3%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 23g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Cooking Techniques and Tips
- Perfecting the Meat Mixture:
- Gentle Mixing: Overworking the meat can result in a dense texture, so mix just until the ingredients are combined.
- Chilling: Letting the mixture rest in the refrigerator (15–30 minutes) not only helps meld the flavors but also makes the kofta easier to shape around the skewers.
- Shaping Around Grilling Sticks:
The traditional method of molding the meat around skewers (or grilling sticks) not only gives the kofta its distinctive “fat finger” look but also allows for even cooking. Ensure the meat is pressed firmly around the stick to prevent it from falling off during grilling. - Skewer Preparation:
If you’re using wooden skewers, remember to soak them in water for at least 30 minutes before cooking. This step prevents burning and ensures a better grilling experience. - Grilling and Beyond:
Whether you choose to grill, pan-fry, or bake your kofta, maintaining a medium-high heat is essential for achieving a beautifully charred exterior while keeping the interior moist and flavorful.
Chef’s Personal Insights
- Experiment with Herbs:
While parsley is the star in this recipe, feel free to add a small pinch of dried oregano or thyme for a different aromatic profile. - Texture Tweaks:
If you prefer a slightly firmer texture, consider substituting part of the breadcrumbs with a small amount of finely ground bulgur. This not only binds the meat better but also introduces an authentic twist. - Cooking Flexibility:
Experiment with your cooking method—try a brief sear on a hot pan before finishing on the grill to lock in the juices and add extra flavor.
Frequently Asked Questions
Yes, you can substitute or mix different meats. While lamb and beef are traditional choices, you can experiment with a leaner beef, veal, or even a mix of both. Just be aware that changing the meat may slightly alter the flavor and texture.
You can still enjoy this recipe by shaping the meat into the traditional "fat finger" kofta without the sticks. Alternatively, you can use metal skewers or form the meat into patties if preferred.
Absolutely. You can freeze the raw meat mixture in an airtight container or bag for up to 2 months. If you've already cooked the kofta, store them in the refrigerator for 2–3 days or freeze them for longer storage.
he kofta should develop a nicely browned exterior. For a more precise method, use a meat thermometer to ensure the internal temperature reaches about 160°F (71°C) for beef or lamb.
Yes. To bake, preheat your oven to 200°C (400°F) and bake the kofta on a parchment-lined tray for 20–25 minutes, turning them halfway through to ensure even cooking.
Avoid overmixing the meat to keep it tender, and be mindful not to overcook the kofta. Chilling the mixture for 15–30 minutes before shaping can also help retain moisture.
Absolutely. Feel free to add a pinch of red pepper flakes for extra heat or modify the amounts of cumin, paprika, and allspice to suit your personal taste.
Traditional sides include rice pilaf, bulgur salad, or Turkish flatbread. Additionally, a dollop of plain or garlic-infused yogurt, a squeeze of lemon juice, or a light salad can beautifully complement the flavors.
