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Grilled Beef-and-Lamb Köfte

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

  • Total Time:
  • Servings: 6

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


  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.

Suggested Pairing

Much like hamburgers, köfte pair well with a robust, fruity red. The lamb in these köfte suggests Syrah—its gamey notes go well with Syrah's pepperiness. California's Central Coast has become America's go-to region for this French Rhône grape variety.

Contributed By Photo © Matt Armedariz Published May 2008

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