🧆 Köfte
Köfte are Turkish meatballs of minced lamb mixed with onion, cumin, parsley and a little soaked bread, which keeps them tender. They are grilled until charred outside and juicy inside. Köfte are served with grilled peppers and tomatoes, piyaz bean salad or rice, or tucked into bread as a quick lunch.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g ground lamb
- 1 onion, grated
- 40 g stale bread, soaked and squeezed
- 1 tsp ground cumin
- 15 g parsley, chopped
- Salt and black pepper
Method
- Combine the lamb, onion, bread, cumin, parsley, salt and pepper; knead well.
- Rest the mixture in the fridge for 20 minutes.
- Shape into small oval patties.
- Grill or cook on a hot griddle for 3–4 minutes per side.
- Serve with grilled peppers and tomatoes.
How to make it lighter
- Mix in part lean beef or use lean lamb to lower the fat.
- Use a grill pan instead of frying in oil.
- Fill half the plate with salad or grilled vegetables instead of rice.
History
Turkey has dozens of regional köfte styles, and köfte restaurants (köfteci) are found in nearly every town. Recipes vary by city in the meat, spices and binder used.
Count it in one photo
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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 →