🍢 Izgara Köfte
Izgara köfte are plain grilled meatballs of beef and lamb seasoned with onion, parsley and cumin. Cooked over charcoal, they pick up dark grill marks and a smoky edge while staying juicy. They are served with grilled tomatoes and green peppers, sliced onion with sumac, and often rice or bread on the side.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 300 g ground beef
- 200 g ground lamb
- 1 onion, grated
- 15 g parsley, chopped
- 1 tsp ground cumin
- Salt, pepper, chili flakes
Method
- Mix all ingredients and knead until the mixture holds together.
- Chill for 15 minutes, then shape into flat oval patties.
- Grill over hot charcoal or a grill pan for 3–4 minutes per side.
- Serve with grilled tomatoes, peppers and onion.
How to make it lighter
- Lean mince keeps the fat down without losing the char.
- Skip brushing the grill with extra oil — the meat releases its own fat.
- Swap rice for a large shepherd's salad.
History
Izgara simply means grilled in Turkish, and this is the everyday köfte found in grill houses and homes across Turkey.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →