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TurkishAuthentic Cuisine

Köfte Izgara

Serves 4 to 6 Entree meat

Köfte Izgara

Köfte Izgara, a staple of Istanbul's meyhanes, captures the essence of the city’s vibrant culinary scene. These establishments, known for their communal spirit, serve up plates of these grilled meatballs that echo the warmth of Turkish gatherings. This recipe brings the meyhane tradition to the home kitchen, where salt is judged by hand and fat is embraced to enhance flavor.

The taste is a rich blend of ground beef and lamb, seasoned with cumin and the subtle sweetness of onion. Each bite is tender and juicy, with a hint of smokiness from the grill. Served with pide, these köfte are a celebration of simple yet bold flavors, perfect for sharing and savoring.

Ingredients

  • 700 gground beef and lamb
  • 1onion
  • 1 tspcumin
  • pide — to serve
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely grating 1 onion into a large mixing bowl. This will ensure the onion blends smoothly into the meat mixture, adding moisture and flavor without noticeable chunks.
  2. Add 700 g of ground beef and lamb to the bowl with the grated onion. Sprinkle in 1 teaspoon of cumin, and season generously with fine sea salt and black pepper to taste. Use your hands to mix everything thoroughly until the spices and onion are evenly distributed throughout the meat.
  3. Shape the meat mixture into small, oval-shaped patties, about the size of your palm. Press them gently to ensure they hold together well, but avoid overworking the meat to keep the köfte tender.
  4. Heat a large skillet or grill pan over medium-high heat and add a generous amount of oil to coat the surface. Once the oil is shimmering, place the köfte in the pan, leaving space between each piece to allow even cooking.
  5. Cook the köfte for about 3-4 minutes on each side, or until they develop a deep brown crust. The köfte should feel firm to the touch and have a rich, caramelized exterior, indicating they are cooked through.
  6. Transfer the cooked köfte to a plate lined with paper towels to drain any excess oil. Taste one piece to check for seasoning, and adjust with more salt if necessary.
  7. Serve the Köfte Izgara hot, accompanied by slices of pide bread. Optionally, pair with rice or a fresh salad to complete the meal, inviting everyone to share and enjoy as is traditional in Turkish home cooking.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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