Grilled Beef-and-Lamb Köfte
- ACTIVE: 30 MIN
- TOTAL TIME: 2 HRS
- SERVINGS: 6
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.
- 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
- 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.
- 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.
- 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.
Much like hamburgers, köfte pair well with a robust, fruity red. The lamb in these köfte suggests Syrahits 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.