Turkish Kofte

The tantalising aroma of Turkish Kofte wafting through your kitchen! This lamb-based kebab is a culinary delight straight from the bustling streets of Istanbul. Perfect for impressing dinner guests or just treating yourself. Plus, it’s easier to make than you might think!

Ingredients

500 grams (1 lb or 2.22 cups)	minced lamb
1	large onion, finely chopped
2 cloves	garlic, minced
10 grams (2 tsp or 0.35 oz)	ground cumin
10 grams (2 tsp or 0.35 oz)	ground coriander
10 grams (2 tsp or 0.35 oz)	paprika
5 grams (1 tsp or 0.18 oz)	chilli flakes
15 grams (1 tbsp or 0.53 oz)	fresh parsley, chopped
5 grams (1 tsp or 0.18 oz)	salt
3 grams (½ tsp or 0.11 oz)	black pepper

500 grams (1 lb or 2.22 cups)

minced lamb

large onion, finely chopped

2 cloves

garlic, minced

10 grams (2 tsp or 0.35 oz)

ground cumin

10 grams (2 tsp or 0.35 oz)

ground coriander

10 grams (2 tsp or 0.35 oz)

paprika

5 grams (1 tsp or 0.18 oz)

chilli flakes

15 grams (1 tbsp or 0.53 oz)

fresh parsley, chopped

5 grams (1 tsp or 0.18 oz)

salt

3 grams (½ tsp or 0.11 oz)

black pepper

method of cooking

1	In a large bowl, combine the minced lamb, finely chopped onion, minced garlic, ground cumin, ground coriander, paprika, chilli flakes, fresh parsley, salt, and black pepper.
2	Mix everything together thoroughly, ensuring the spices are evenly distributed throughout the meat. The meat mixture should be quite smooth.
3	Take small handfuls of the mixture and shape them into small sausages or oval patties around a skewer if you like (optional).
4	Preheat your grill or barbecue to a medium-high heat or prepare a hot griddle pan, ensuring it’s well-oiled to avoid sticking.
5	Cook the kofte for about 10-12 minutes, turning occasionally, until they are browned and cooked through. The internal temperature should read 75°C (165°F).
6	Serve hot with a side of pita bread, tzatziki, and a fresh salad for a truly delicious meal.

In a large bowl, combine the minced lamb, finely chopped onion, minced garlic, ground cumin, ground coriander, paprika, chilli flakes, fresh parsley, salt, and black pepper.

Mix everything together thoroughly, ensuring the spices are evenly distributed throughout the meat. The meat mixture should be quite smooth.

Take small handfuls of the mixture and shape them into small sausages or oval patties around a skewer if you like (optional).

Preheat your grill or barbecue to a medium-high heat or prepare a hot griddle pan, ensuring it’s well-oiled to avoid sticking.

Cook the kofte for about 10-12 minutes, turning occasionally, until they are browned and cooked through. The internal temperature should read 75°C (165°F).

Serve hot with a side of pita bread, tzatziki, and a fresh salad for a truly delicious meal.