Köfte; Turkish meatballs
I don’t know why; but the Dutch kitchen is REALLY bland. Even after stealing some spices during the Dutch East Indian Company period; we kept it plain and simple. REALLY plain and simple. It’s the culture. Being plain and simple is a virtue. “Just being plain is silly enough” is a popular phrase.
THANK YOU migrants to help us who do not fit in the “plain” ; out.
Turkish has become one of my favourite kitchens. It’s still simple; uses cheap ingredients..but they actually knoooow how to make it interesting..
Köfte can also be found in countries surrounding Turkey; and just like Italian or Swedish meatballs; every family has it’s own recipe. I’m going to share my personal favourite one. It’s a combination of many köfte recipes I tried over the years in Turkey and from Dutch people with Turkish roots; and combined everything I liked in it into this köfte recipe.
I like to eat köfte with lebanese bread; but any other flat bread will do; Turkish bread is offcourse awesome with it. A salad from cucumber, tomatoes, olive oil and feta cheese (I’m poor so use the “white salad cheese we are not legally allowed to call feta” knock-off). Raw red onions mixed with parsley and sumac. Turkish (or Greek) full-fat yoghurt mixed with salt, pepper, mint, garlic and dried red pepper flakes, a lemon slice and this tomato rice. Instead of tomato rice you could also do cooked/baked potatoes with or without the skin on, french fries, beans & rice, or beans or rice.
I put them on fancy sticks. Because you know; I’m fancy like that (cough…someone left them at my place after a BBQ 3 years ago….) But you can also turn the meat in patty’s or any shape you want.
For the meat I use ground lamb meat. You can use half beef/half lamb or only beef. I like lamb and I like fat; so 100% lamb it is. But they are all technically köfte.
Köfte; Turkish meatballsCourse: DinnerCuisine: Turkish
A flavourfull recipe of Turkish köfte.
300 gr/10 oz ground lamb meat
75 gr/2 oz tomato paste
2 tablespoons finely chopped parsley
3 teaspoons chili powder (smoked or not, sweet or hot; which one you like. In case of smoked I would use 1,5 teaspoon)
1/2 teaspoon grounded black pepper
1/2 teaspoon salt
2 tablespoons really finely chopped/grated onion
1 teaspoon cumin
1/2 teaspoon dried or fresh mint
15 gr/0,5 oz breadcrumbs/panko
- Step 1 you will be able to handle easily. Mix it all together.
- Make balls of the meat-mixture and/or put them on a stick. Wet your hands with water while shaping the meat so it sticks less to your hands
- It’s the best on a grill or in a grillpan. But any pan will do; as long as it is done inside. This will take around 15 minutes. For oven see step 4.
- You can also put it in the oven for 15 minuten on 200 degrees celcius/390 degrees fahrenheit. Put some oil first on what kind of pan/tray/rack/etc. you are going to use to prevent sticking; turn them after 7,5 minutes
- Most recipes only use egg-yolk. But I don’t know what to do with the left-over egg-white so just toss it al in there.
- Köfte can be eaten cold and put in your lunchbox.