Köfte — Turkish Spiced Meatballs
Türkiye's everyday meatballs: minced lamb or beef kneaded with grated onion, breadcrumbs, cumin and parsley, shaped into ovals or fingers and grilled over fierce heat until charred and juicy. Served with grilled peppers, raw onion dusted with sumac, and warm flatbread — simple, smoky and endlessly satisfying.
Knead minced lamb (or beef) thoroughly with grated onion squeezed dry, a little soaked breadcrumb, cumin, pepper, parsley and salt until smooth and slightly sticky. Rest the mixture so it holds together, then shape into ovals or flatten onto skewers. Grill over high heat (or pan-sear) until charred outside and juicy within. Serve with grilled peppers, sumac onions and flatbread.
- Knead the mince well and rest it — that's what binds köfte so they don't fall apart on the grill.
- Squeeze the grated onion dry; its juice would otherwise loosen the mix.
- Grill over fierce heat for a smoky char while keeping the centre juicy.
Equipment
- Mixing bowl
- Grill, griddle or skewers
Nguyên liệu
Köfte
- 500 g minced lamb (or beef)
- 1 onion, grated and squeezed dry
- 40 g fresh breadcrumbs, soaked
- 2 garlic cloves, grated
- 1 tsp cumin, 1 tsp pepper, ½ tsp chilli flakes
- Small bunch parsley, chopped; 1½ tsp salt
To serve
- Grilled green peppers and tomatoes
- Sliced onion tossed with sumac and parsley
- Warm flatbread (lavaş/pide)
- Yogurt or ezme (spicy relish)
Cách làm
- BƯỚC01
Combine the mince, squeezed grated onion, soaked breadcrumb, garlic, spices, parsley and salt. Knead firmly for a few minutes until smooth, sticky and well bound.
- BƯỚC02
Cover and chill the mixture 30 minutes (or longer) — this helps the köfte hold their shape and deepens the flavour.
- BƯỚC03
With wet hands, shape into small ovals or fingers, or press onto flat skewers (şiş köfte).
- BƯỚC04
Grill over high heat (charcoal is best), or sear in a hot griddle pan, turning, until charred outside and just cooked and juicy within, 8–12 minutes.
- BƯỚC05
Pile onto warm flatbread with the grilled peppers and tomatoes, sumac onions and a dollop of yogurt or ezme. Wrap or serve as a plate.
Make ahead
Mix and shape the köfte ahead and refrigerate (resting only improves them) or freeze. Grill fresh to serve. The mixture is also a great base to make in bulk for the week.
Storage
Cooked köfte keep 3 days refrigerated and reheat well; they're great cold in wraps too. Raw shaped köfte freeze well — freeze on a tray, then bag, and grill from frozen or thawed.
Variations
İzgara köfte
The classic grilled version over charcoal — smoky and simple.
İçli or sulu köfte
Stuffed (içli) or in a tomato sauce (sulu köfte) for heartier variations.
Beef or mixed
Use beef, or a lamb-beef mix, for a leaner or milder köfte.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Câu hỏi thường gặp
How do I stop köfte falling apart on the grill?
Knead the mince well so the proteins bind, squeeze the grated onion dry so it isn't too wet, and rest the mixture in the fridge before shaping. A little soaked breadcrumb also helps bind. Well-kneaded, rested köfte hold together without egg.
Lamb or beef?
Lamb is the most traditional and flavourful, especially with a little fat for juiciness. Beef makes a leaner köfte, and a lamb-beef mix is very common. Whatever you use, don't go too lean or they'll be dry.
Do köfte need egg or breadcrumbs?
Not necessarily egg — properly kneaded köfte bind through the meat's own proteins. A little soaked breadcrumb adds tenderness and helps hold the shape, but many traditional recipes use just meat, onion and spices. Kneading and resting are the keys.
What spices go in köfte?
Cumin is the signature, with black pepper, chilli flakes (pul biber) and lots of parsley; some cooks add a little dried mint or oregano. Grated onion and garlic round it out. The blend is warm and savoury rather than fiery.
Can I cook köfte without a grill?
Yes — sear them in a hot griddle or heavy frying pan, or bake in a hot oven. You'll miss a little of the smoky char of charcoal, but a screaming-hot pan gives a good crust. Don't overcrowd, so they brown rather than steam.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.