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Köfte

Serves 4 to 6 Entree meat

Köfte

Köfte is a beloved Turkish dish, often enjoyed at family gatherings and shared among friends. It's a simple yet flavorful preparation of ground beef, seasoned with onion, cumin, and a touch of breadcrumbs to bind it together. The mixture is then shaped into patties or logs, ready to be grilled or pan-fried to perfection.

In Turkey, you'll find Köfte served in homes across the country, from bustling cities to quiet villages. The taste is a harmonious blend of savory beef, aromatic cumin, and the subtle sweetness of onion, all enhanced by the right amount of salt and pepper. This dish captures the essence of Turkish home cooking, where the focus is on quality ingredients and the joy of sharing a meal.

Ingredients

  • 700 gground beef
  • 1onion — grated
  • 1egg
  • 2 tbspbreadcrumbs
  • 1 tspcumin
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely grating the onion into a large mixing bowl. This will release the juices and help to keep the Köfte moist. Add 700 g ground beef to the bowl, ensuring it's evenly distributed for consistent seasoning.
  2. Crack 1 egg into the bowl with the meat and onion. Add 2 tbsp breadcrumbs, 1 tsp cumin, and a generous pinch of fine sea salt and black pepper. Use your hands to mix everything together thoroughly, kneading the mixture until it becomes smooth and slightly sticky, which helps bind the Köfte.
  3. Shape the mixture into small, oval patties, about the size of a golf ball, then flatten them slightly. This shape ensures even cooking and allows for a good sear on each side.
  4. Heat a large skillet over medium-high heat and add a generous splash of oil, enough to coat the bottom of the pan. Once the oil is shimmering, place the Köfte in the pan, ensuring they are not crowded, which helps them brown evenly.
  5. Cook the Köfte for about 3-4 minutes on each side, pressing down gently with a spatula to encourage browning. Look for a deep, golden-brown crust forming on each side. This crust indicates that the Köfte are properly seared and flavorful.
  6. Once browned, reduce the heat to medium and cover the skillet with a lid. Allow the Köfte to cook for an additional 5-7 minutes, turning occasionally, until they are cooked through. The interior should be juicy and no longer pink, with juices running clear when pressed.
  7. Taste one Köfte for seasoning. If needed, sprinkle a little more salt over the top while they are still warm. Serve the Köfte hot, alongside rice, bread, or a fresh salad, allowing everyone to share and enjoy.
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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