Grilled Beef-and-Lamb Köfte

• Recipe by Defne Koryürek

Because they’re small and oval-shaped, Turkey’s köfte are like a cross between a meatball and a hamburger. These köfte, which master butcher Veysel Direk makes at Dükkan butcher shop, are juicy and simply flavored with onion and parsley.

Ingredients

1. 3 ounces stale baguette (about 1/3 of a standard baguette), torn into small pieces
2. 1/2 cup hot water
3. 1/4 cup finely chopped onion
4. 1/4 cup minced flat-leaf parsley
5. 1 large egg
6. 1 1/2 teaspoons kosher salt
7. 1/2 teaspoon freshly ground pepper
8. 1 pound ground beef chuck
9. 1/2 pound ground lamb
10. Olive oil, for brushing
11. Warm pita bread or mashed potatoes, for serving

Directions

1. In a large bowl, soak the bread in the hot water until absorbed, about 5 minutes. Add the onion, parsley, egg, salt and pepper and knead until combined. Knead in the beef and lamb until combined.
2. Line a large baking sheet with plastic wrap. Using moistened hands, roll the meat mixture into 18 oval patties. Cover and refrigerate the patties for at least 1 hour.
3. Preheat a grill pan. Brush the köfte with olive oil and grill over moderately high heat, turning occasionally, until browned and cooked through, about 7 minutes. Serve immediately with warm pita bread or mashed potatoes.

Make Ahead

The uncooked köfte can be refrigerated overnight.