Izgara Köfte (Grilled Turkish Meatballs)
The Quirky Foodster Team
Ingredients
- Minced beef or lamb, 15–20% fat — 500 g (1 lb)
- Small onion, grated and squeezed of excess liquid — 1
- Stale bread, soaked in water and squeezed dry — 1 slice
- Fresh parsley, finely chopped — 2 tbsp
- Egg — 1
- Ground cumin — 1 tsp
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Aleppo pepper (optional) — 1/4 tsp
Method
- Combine the minced meat, grated onion, soaked bread, parsley, egg, cumin, salt, pepper and Aleppo pepper in a large bowl.
- Mix thoroughly with your hands until well combined and slightly sticky, about 2–3 minutes.
- Cover and chill in the refrigerator for at least 30 minutes to firm up.
- Shape the mixture into oval patties or short logs, about 8 cm (3 in) long.
- Grill over hot coals or in a hot grill pan for 5–6 minutes per side, until browned outside and cooked through.
- Rest for 2 minutes before serving with rice, salad and grilled vegetables.
Introduction: Köfte, seasoned minced meat shaped and grilled over an open flame, appear in countless regional
variations across Turkey.
Cultural Background: Köfte, seasoned minced meat shaped and grilled over an open flame, appear in countless regional
variations across Turkey. This everyday version, flavoured simply with onion, parsley and cumin, is a
lunchtime staple served with rice, salad and grilled vegetables.
Tips: Chilling the mixture before shaping helps the köfte hold together on the grill. Don't overwork the mixture once you start shaping, or the köfte can turn dense.
Variations: Add a pinch of dried mint for a different regional flavour profile. Shape into small balls and skewer for easier grilling. This dish is meat-based by definition; no authentic vegetarian version exists.
Storage: Refrigerate cooked köfte in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over medium-low heat for 5 minutes, turning, or in a 180°C (350°F) oven for 8
minutes.
FAQs:
Q: Can I bake these instead of grilling?
A: Yes, bake at 220°C (425°F) for about 15–18 minutes, though grilling gives the classic smoky flavour.
Q: Why soak the bread?
A: It keeps the köfte moist and tender rather than dense.
Q: What sides pair well?
A: Rice pilaf, a fresh tomato and onion salad, and grilled peppers are classic accompaniments.
- Minced beef or lamb, 15–20% fat — 500 g (1 lb)
- Small onion, grated and squeezed of excess liquid — 1
- Stale bread, soaked in water and squeezed dry — 1 slice
- Fresh parsley, finely chopped — 2 tbsp
- Egg — 1
- Ground cumin — 1 tsp
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Aleppo pepper (optional) — 1/4 tsp
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