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.
- 500 g 1.1 lb ground meat (lamb, beef, or a mix for a richer flavor)
- 1 medium onion, finely grated or minced
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs (or soaked stale bread, squeezed dry)
- 1 large egg (to help bind the mixture)
- 1/4 cup fresh parsley, finely chopped
- 1 tsp ground cumin
- 1 tsp paprika (sweet or smoked, based on your preference)
- 1/2 tsp ground allspice
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil (for brushing or pan-frying)
- 4 grilling sticks or skewers (if wooden, soak in water for at least 30 minutes before use)
- 1
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
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
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.
- 4
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.
Servings 4
- Amount Per Serving
- % 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.
Keywords:
Kofta Recipe, Turkish Kefta, Köfte,
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.
I’m so grateful you stopped by to check out my recipes. I hope they bring joy to your kitchen. Feel free to share your experience in the comments. Happy cooking!
