Köfte

Izmir-style grilled lamb köfte

A classic Turkish köfte from the Aegean region: hand-kneaded lamb scented with cumin, onion and parsley, shaped into short fingers and grilled over charcoal. Serve with flatbread, grilled tomatoes and peppers, and a squeeze of lemon.

Prep

25 min

Cook

12 min

Total

37 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) minced lamb, around 20% fat for juiciness; beef or a 50/50 mix also works
• •1 medium onion, finely grated, not chopped
• •60 g (½ cup) fine dried breadcrumbs, soaked in water and squeezed dry
• •1 large egg, helps bind; omit for a more traditional looser texture
• •30 g (1 packed cup) flat-leaf parsley, leaves only, finely chopped
• •8 g (1 tbsp + 1 tsp) ground cumin
• •5 g (1 tsp) sweet paprika
• •3 g (1 tsp) dried oregano, Turkish kekik if available
• •10 g (2 tsp) fine sea salt
• •2 g (1 tsp) freshly ground black pepper
• •2 g (½ tsp) baking soda, optional, for the puffed 'ızgara' style
• •15 ml (1 tbsp) olive oil, for brushing
• •1 whole lemon, cut into wedges, to serve

Steps

1. 1 Soak the breadcrumbs in a small bowl of cold water for 5 minutes, then squeeze out as much water as possible and crumble the damp bread back into the bowl.
2. 2 Grate the onion on the fine side of a box grater into a clean tea towel and squeeze firmly to remove excess juice; the juice is traditional in some regions, but squeezing yields a firmer köfte that holds its shape on the grill.
3. 3 In a large bowl, combine the minced lamb, squeezed grated onion, squeezed breadcrumbs, egg (if using), parsley, cumin, paprika, oregano, salt, pepper and baking soda (if using).
4. 4 Knead the mixture with one hand for 4–5 minutes, lifting and slapping it back into the bowl, until it becomes very sticky, uniform and slightly paste-like; this long kneading is what gives köfte its characteristic springy texture.
5. 5 Cover and rest the mixture in the refrigerator for at least 30 minutes (up to 4 hours) so the flavors develop and the proteins relax.
6. 6 Divide the mixture into 16 equal portions (about 40 g / 1½ oz each). With wet hands, roll each portion into a short fat cigar about 8 cm long and 3 cm thick (3 in × 1¼ in), tapering the ends and pressing a shallow groove along one side with your thumb.
7. 7 Prepare a charcoal grill for direct high heat (about 230 °C / 450 °F). If using a gas grill or grill pan, preheat to high and brush the grates with oil.
8. 8 Arrange the köfte on the grill, groove side up first. Cook for about 4 minutes on the first side without moving them, until well-seared and browned with clear grill marks.
9. 9 Turn and cook for another 3–4 minutes on the second side. The köfte are done when the outside is deeply browned and lightly charred, the juices run clear, and an instant-read thermometer inserted into the centre reads at least 71 °C / 160 °F for lamb or beef.
10. 10 Brush with olive oil in the last minute of cooking and rest off the heat for 2–3 minutes so the interior stays juicy.
11. 11 Serve immediately with lemon wedges, warm flatbread, grilled green peppers and sliced raw onion sumac salad (piyaz).