Kofte
These kofte are juicy, lightly smoky, and warmly spiced with cumin, coriander, and chili, with a tender interior and crisp browned edges. The sharp, lemony sumac onion salad cuts through the richness of the meat and makes the plate taste bright and balanced.
Ingredients
Kofte mixture
- 200 gminced lamb
- 200 gminced beef
- 80 gonion, finely grated and squeezed dry
- 2 clovesgarlic, finely grated
- 15 gflat-leaf parsley, finely chopped
- 1 1/2 tspground cumin
- 1 tspground coriander
- 1 tspAleppo pepper or mild chili flakes
- 1 tspsweet paprika
- 1 tspfine salt
- 1/2 tspblack pepper
- 1 tspolive oil
Sumac onion salad
- 100 gred onion, very thinly sliced
- 1 1/2 tspsumac
- 10 gflat-leaf parsley, roughly chopped
- 1 tbsplemon juice
- 1 tspolive oil
- 1/4 tspfine salt
For grilling and serving
- 1 tspolive oil
- 2 wedgeslemon wedges
Instructions
- 1
Prepare all ingredients first: grate the onion for the kofte, then squeeze out as much liquid as possible so the mixture stays firm rather than steamy. Finely chop the parsley, grate the garlic, and thinly slice the red onion.
- 2
In a bowl, combine the minced lamb, minced beef, grated onion, garlic, chopped parsley, cumin, coriander, Aleppo pepper, paprika, salt, black pepper, and olive oil. Mix vigorously by hand for 2-3 minutes until the mixture looks slightly sticky and cohesive; this helps the kofte hold together without breadcrumbs or egg.
- 3
Divide the meat mixture into 8 equal portions and shape each into a short sausage or oval kofte about 2 cm thick. Press firmly so there are no cracks; if the mixture feels too soft, wet your hands lightly and compress again rather than adding fillers.
- 4
In a second bowl, toss the sliced red onion with sumac, parsley, lemon juice, olive oil, and salt. Rub the onion lightly with your fingertips for 30 seconds to soften it and bring out its juices. Set aside while the kofte cook.
- 5
Heat a grill pan, heavy frying pan, or barbecue over medium-high heat until hot. Brush with the olive oil for grilling and cook the kofte for 4-5 minutes on the first side and 3-4 minutes on the second, turning only once, until well browned and just cooked through. The center should be hot, juicy, and no longer pink.
- 6
Transfer the kofte to a plate and let them rest for 2 minutes so the juices settle. Serve immediately with the sumac onion salad and lemon wedges for squeezing over at the table.
Nutrition per serving
Notes
- •If using wooden skewers, soak them first and shape the kofte around flat skewers for a more traditional presentation.
- •A hot pan is key: if the pan is not properly heated, the kofte may stick and release moisture instead of browning.
- •These pair well with warm flatbread, rice, grilled tomatoes, or thick yogurt, though they are complete on their own.
- •For the juiciest result, avoid pressing down on the kofte while they cook.
Background
Kofte are one of the best-known families of dishes across Turkey and the wider Eastern Mediterranean, with countless regional versions based on minced meat, spices, and local shaping methods. Turkish kofte are especially valued for their simple seasoning and careful meat mixing, which create a tender but springy texture suited to grilling over charcoal.
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