Knead vigorously
By thorough kneading the mixture binds better and the kettles do not fall apart in the pan.
Turkish Recipe
Köfte
For good cooks, the mince mass must be cohesive but not firm. Grated onion, some bread or bread crumbs, cumin, paprika and parsley bring flavour. After a short rest period, the cooks can be formed better and remain stable during frying.
Total time
35 min
Calories
520 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Juicy roast or grill
Köfte are a classic of Turkish everyday cuisine. They taste great with rice, flatbread, salad, yoghurt dip or grilled vegetables. It is important not to fry the meat too long: brown it vigorously on the outside, keep it juicy on the inside and let it rest briefly before serving.
Mediterranean Cuisine
Lunch
Dinner
Meat
Recipe
Köfte
Turkish Köfte are kneaded from minced meat, onion, parsley and spices, shaped and fried or grilled briefly. Rest time and strong flavour make them juicy.
Ingredients
4 servings
Method
-
1
Knead mince mixture
Knead the minced meat, squeezed onion, garlic, breadcrumbs, egg, parsley and spices thoroughly for 3 to 4 minutes.
-
2
Leave mass to rest
Cover and refrigerate for 20 minutes, this will bind better and allow the mixture to form clean.
-
3
Köfte molds
Form oval heads with lightly oiled hands. They should be evenly thick so that they cook at the same time.
-
4
Roast or grill
Fry in a hot pan or on the grill with a little oil on each side for 3 to 4 minutes until the kookies are browned and juicy on the inside.
-
5
Rest and serve
Leave to rest for a short time and serve with yoghurt, salad, rice or flatbread.
Kitchen know-how
Tips for Köfte
Leave to rest cold
A short rest period in the fridge makes the mixture more malleable and improves seasoning.
Don't fry for too long
Cooks need a strong browning, but not a long cooking time. Otherwise they will dry.
Variations
How to adapt this recipe
Brush the bake heads with a little oil and cook briefly on the hot grill. Do not turn them too often to keep them juicy.
A mixture of beef and lamb tastes more spicy, with sumac onions and yoghurt going particularly well.
Nutrition per serving
520kcal
14.0 gCarbohydrates
32.0 gProtein
37.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Köfte
The mixture was often kneaded too short or was too moist. Squeeze the onion, use some bread or breadcrumbs and let the mixture rest in cold.
Yes, shaped cookies can lie covered in the fridge for several hours, and briefly reach room temperature before frying.
Minced beef is uncomplicated, lamb brings more spice. A mixture of both varieties is particularly aromatic.
They should be strongly browned on the outside and no longer raw on the inside. In the case of flat bait, usually a few minutes per side are sufficient.
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