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.
Plus: Beef Recipes
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
How to Make It
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.
The uncooked köfte can be refrigerated overnight.
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.
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