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Köfte Izgara
Turkish Grilled Meatballs
Authentic Turkish köfte, these spiced beef meatballs are shaped into classic oval forms and grilled to perfection, offering a delightful char and savory flavor. A quintessential kebab experience, best served with sumac-infused onions.
🧂 Ainekset
- 600 g Ground beef(preferably 80/20 lean-to-fat ratio for best flavor and moisture)
- 1 Yellow onion(medium, finely grated (about 1/2 cup grated onion). Squeeze out excess liquid after grating.)
- 1/4 cup Fresh parsley(finely chopped)
- 1 tsp Ground cumin
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground, or to taste)
- 2 slices Day-old bread(crusts removed, soaked in water for 5 minutes, then squeezed very dry)
- for serving Sumac onions(thinly sliced red onion mixed with sumac and a pinch of salt)
- for brushing Olive oil(optional, for grilling)
👨🍳 Ohjeet
- 1
Prepare the köfte mixture: In a large bowl, combine the ground beef, grated onion (ensure excess liquid is squeezed out), finely chopped parsley, cumin, salt, and black pepper. Add the squeezed-dry bread. Using your hands, mix all the ingredients thoroughly until just combined. Be careful not to overmix at this stage.
⏱️ 5 minutes - 2
Knead the mixture: Once combined, knead the mixture for about 5-7 minutes. This develops the proteins in the meat, creating a tender yet firm texture that holds its shape during grilling. The mixture should become slightly sticky and homogenous.
⏱️ 7 minutes - 3
Rest the köfte mixture: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This resting period allows the flavors to meld and the mixture to firm up, making it easier to shape.
⏱️ 30 minutes - 4
Shape the köfte: Lightly wet your hands to prevent sticking. Divide the mixture into 12 equal portions. Roll each portion into a ball, then flatten it into an oval shape, about 1-inch thick and 3-4 inches long. You can make a slight indentation down the center with your thumb to help them cook evenly.
⏱️ 10 minutes - 5
Preheat the grill: Prepare your grill for direct, high-heat cooking. Aim for a temperature of around 230°C (450°F). Clean the grill grates thoroughly and lightly oil them to prevent sticking.
- 6
Grill the köfte: Place the shaped köfte onto the hot grill. Grill for approximately 5-7 minutes per side, or until nicely charred on the outside and cooked through. The internal temperature should reach 71°C (160°F) for safe consumption. Avoid overcrowding the grill; cook in batches if necessary. You can brush lightly with olive oil during grilling if desired.
⏱️ 10-15 minutes - 7
Serve: Remove the köfte from the grill and let them rest for a few minutes. Serve hot, accompanied by the prepared sumac onions, fresh parsley, and warm flatbread or pita bread.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓For the best texture, ensure you knead the meat mixture thoroughly. This develops the gluten and creates a cohesive, tender köfte.
- ✓Grilling over high heat is crucial for achieving that signature char and smoky flavor. Don't be afraid of a little charring!
- ✓The sumac onions are a vital component, providing a bright, tangy contrast to the rich köfte. Prepare them while the köfte rests.
- ✓If you don't have a grill, you can pan-fry the köfte in a hot, lightly oiled skillet over medium-high heat until browned and cooked through.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of red pepper flakes to the meat mixture for a touch of heat.
- Incorporate finely chopped garlic (1-2 cloves) into the mixture for added flavor.
- For a different presentation, thread the köfte onto skewers before grilling.