Kofte

Nutrition · per serving

Steps

1. 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.

   80 g onion, finely grated and squeezed dry2 cloves garlic, finely grated15 g flat-leaf parsley, finely chopped100 g red onion, very thinly sliced10 g flat-leaf parsley, roughly chopped
2. 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.

   200 g minced lamb200 g minced beef80 g onion, finely grated and squeezed dry2 cloves garlic, finely grated15 g flat-leaf parsley, finely chopped1 1/2 tsp ground cumin1 tsp ground coriander1 tsp Aleppo pepper or mild chili flakes1 tsp sweet paprika1 tsp fine salt1/2 tsp black pepper1 tsp olive oil
3. 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. 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.

   100 g red onion, very thinly sliced1 1/2 tsp sumac10 g flat-leaf parsley, roughly chopped1 tbsp lemon juice1 tsp olive oil1/4 tsp fine salt
5. 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.

   1 tsp olive oil
6. 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.

   2 wedges lemon wedges

Origin & History

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.