Izgara Kofte (Grilled Turkish Meatballs)
Juicy, smoky Turkish grilled meatballs seasoned with cumin, pepper flakes and oregano. Perfect for the BBQ or a hot grill pan, any night of the week.
Ask Bio about this recipe
Ingredients
500g minced beef, about 20% fat
1 medium onion, finely grated and squeezed dry
2 garlic cloves, crushed
3 tbsp fine bulgur, soaked in hot water for 10 minutes
1 tbsp tomato paste
1 tsp ground cumin
1 tsp Turkish pepper flakes (pul biber)
1 tsp dried oregano
1/2 tsp ground black pepper
1.5 tsp salt
2 tbsp extra virgin olive oil, for brushing
1 tsp sumac, for the onion salad
Instructions
- 1
Squeeze the soaked bulgur dry. In a large bowl combine the minced beef, grated onion, garlic, bulgur, tomato paste, cumin, pepper flakes, oregano, black pepper and salt.
- 2
Knead the mixture firmly for 5-6 minutes until it becomes smooth, sticky and slightly springy. Cover and rest in the fridge for at least 30 minutes.
- 3
With lightly oiled hands, shape the mixture into 12 flattened oval kofte about 2cm thick. Press a small dimple into the centre of each so they cook evenly.
- 4
Heat a BBQ, grill pan or heavy skillet until very hot and brush the kofte with olive oil.
- 5
Grill for 4-5 minutes per side without moving them, until deeply browned outside and just cooked through in the middle.
- 6
While the kofte cook, toss thinly sliced red onion with sumac, a pinch of salt and chopped parsley for a quick onion salad.
- 7
Rest the kofte for 2 minutes, then serve hot with the sumac onions, grilled peppers, bread or bulgur pilav, and a cold ayran.
Izgara kofte is the meatball every Turkish household grows up on: minced beef kneaded with grated onion, fine bulgur and warm spices, then grilled until the edges char and the centre stays juicy. In Turkey you will find it at roadside lokantas and family barbecues alike, always served with grilled peppers, sumac onions and plenty of bread.
The secret is in the kneading. Working the mince well with the onion and spices develops a slightly springy, sausage-like texture, and resting the mixture in the fridge lets the flavours settle so the kofte hold their shape on the grill. Use beef with around 20 percent fat; lean mince makes dry kofte.
All the store-cupboard essentials here, from fine bulgur to Turkish pepper flakes and ground cumin, are available at Turkish Online Market with delivery across the UK. Serve with a cold glass of ayran and a simple bulgur pilav for the full grill-house experience at home.
More recipes
Main DishesSehriyeli Pilav (Turkish Rice Pilaf with Orzo)
The classic Turkish side dish: fluffy baldo rice studded with golden toasted orzo, cooked in butter so every grain stands separate. Foolproof method included.
Main DishesKiymali Makarna (Turkish Pasta with Minced Meat)
The ultimate Turkish weeknight dinner: pasta tossed with a rich minced meat and tomato paste sauce, finished with butter, grated cheese and a spoon of yoghurt.
Main DishesZeytinyagli Taze Fasulye (Green Beans in Olive Oil)
The definitive Turkish olive oil dish: flat green beans slowly braised with onion, tomato and plenty of extra virgin olive oil, then served at room temperature with lemon. Simple, healthy and endlessly moreish.
Main DishesPatlican Kebabi (Aubergine & Meatball Kebab)
A classic southern Turkish tray kebab where smoky aubergine slices are layered with spiced meatballs and baked in a rich tomato sauce. Pure comfort food, easily made in a UK home oven.
