With our simple recipe for Original Turkish köftethe Turkish meatballs taste like fresh from Turkey. Whether as a main course, snack or at your next party, the original Turkish meatballs are guaranteed to taste good. We show you you can easily prepare you in the pan or on the grill and bring the aromas of your own home in every season.
Like Lahmacun or Börek, köfte are a classic finger food in Turkey. Typically they are served in the sandwich or as a spit. The Turkish meatballs convince with their spicy note and their delicate consistency – a real pleasure for the whole family. Typical side dishes to the original Turkish cubes are grilled vegetables such as peppers and tomatoes, rice or bulgur salad. Köfte are very versatile. For example, you can prepare them optimally for your next barbecue party, as a main course for a delicious salad or enjoy cold as a snack. We prefer to serve our köfte together with Cacik (Turkish Tsatsiki) as a delicious dip.
What is the difference between köfte and meatballs?
Visually visually, the köfte remind greatly of typical meatballs. In terms of taste, however, there are some differences. On the one hand, köfte, typical of Turkish cuisine, are much more seasoned and thus taste much aromatic, and no pork skin meat is used but lamb and beef cut. The shares of the meat variety vary depending on the region and origin.
The ingredients for our original Turkish köfte recipe
In our recipe for the original Turkish cubes, we only use a few and inexpensive ingredients that you have almost all at home or get in the supermarket.
- Hack meat: A common ratio for the minced meat is a mixture of 50% beef and 50% lamb minced meat. For example, you get the latter in the Turkish supermarket or from the butcher. If you do not get a lamb, you can also use pure beef meat, here the meat should have a fat content of at least 15-20 % so that your original köfte is also nice and juicy.
- Red onions and Garlic give the köfte the typically hearty taste.
- A egg ensures the bond.
- olive oil Provides a juicy texture and makes the köfte more shaped.
- We use as spices Noble -sweet paprika powder,, Cumin (cumin) and oregano as well as salt and pepper. This is how the köfte get their distinctive oriental taste. If you want, you can complement the whole thing with ground coriander seeds and/or chilli.
- Much Freshly chopped parsley ensures that certain something.
If your Turkish recipe loves, try our Turkish red lentil soup.
Prepare Turkish meatballs (köfts) – that’s how easy
It only takes a few steps to prepare original Turkish cubes.
- Prepare minced meat: First you cut the onion into small cubes, press the garlic and chop your washed parsley finely. Now you add all other ingredients and mix everything into a homogeneous mass.
- Shape codes: Then form the minced meat mixture into about 15 of the same size balls and press it a little flat.
- Let it rest: Cover your balls covered in the fridge for an hour so that they bind better.
- Fry: Heat the olive oil in a pan and fry light brown on both sides over medium heat. You can grill the köfts even on medium heat for about 10-15 minutes. Here you should spread your köfte with a little oil before grilling so that they do not stick to the rust. And if you have already snapped the grill, you should definitely try our flatbread from the grill.
- Serve: You can serve the Turkish meatballs both cold and warm. By the way, our Turkish onion salad also fits perfectly.
With our simple recipe for original Turkish cubes, the Turkish meatballs taste like fresh from Turkey. Whether as a main course, snack or at your next party, the original Turkish meatballs are guaranteed to taste good.
Suitable recipe recommendations
55G
Information for 15 Piece
- Peel the onion and cut into fine cubes. Also peel the garlic and press through a garlic press.
1 red onion, 2 cloves of garlic
- Wash the parsley, shake dry and finely chop.
1 BUND fresh parsley
- Put the minced meat together with onion cubes, garlic and all other ingredients in a bowl and knead well with your hands.
1 kg minced meat, 1 egg, 4 tablespoons of olive oil, 2 TL paprika powder, 1 TL cumin, 1 tl oregano, 2 TL salt, 1 teaspoon pepper
- Form the minced meat mixture into approx. 15 balls, flatten them and let them pull through in the refrigerator for about an hour.
- Prepare the köfte in the pan with a sufficiently high -heated oil or on the grill. You need about 10-15 minutes over medium heat.
Olive oil to fry
Tips:
- If you like, you can add the recipe with 1 teaspoon of ground coriander seeds and/or 1 teaspoon of chili powder.
- The nutritional values refer to a köfte (with 15 pieces per recipe).
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