I want to tell you about Köfte. Thinking köfte just as a recipe would be unfair because we found 368 different types of köfte with their own names and recipes. It means, approaching it as a technique, understanding the algorithm and role of every ingredient help creatively adapt this technique to many other things. Las but not least I have the perfect köfte recipe for you which cooked in every single house in Turkey and called mother’s köfte.
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Köfte Recipe
½ kg double ground minced meat, ground from rib
1,5 medium onions, grated
2 tablespoons breadcrumbs or 1 stale bread (200 gr)
3 tablespoons köfte spice mix, recipe below or you can buy on https://etsy.me/3ZdvF3V
1 levelled teaspoon salt
1 levelled teaspoon black pepper
1 egg
2 tablespoons olive oil
1 tablespoon white wine vinegar, any vinegar work great
10-12 sprigs parsley, stems and leaves finely chopped separately
• Add in the meat, onion, köfte spice mix, salt, black pepper, egg, vinegar and olive oil in a large bowl.
• Add the breadcrumbs. If using stale bread, trim the crust of the bread- just use the white crumb-, make small pieces and wet bread pieces in a bowl. Then squeeze the excess water and add in the köfte mix.
• Knead everything together for about 5-6 minutes.
• Then add in the stems of the parsley, give it another minute of kneading.
• Lastly, add leaves of the parsley and give a last kneading for a minute.
• Ideally rest for 2 hours but if you don’t have time cooking as it is would taste great.
• Wet your hands and take 18-20 small lumps from the mixture. Shape them into balls and then press with your fingers. This way, there will be finger marks on köfte and it will increase the surface area. Small but effective way to increase the crisp for the texture.
• For cooking, heat a seasoned large cast iron pan on high heat. Set the heat to medium and place the köftes on the pan. Unlike searing meat, köfte should be flip occasionally while cooking. This helps to keep all the fat inside and becomes tastier. After one side is partially done, flip them by the order of placing and cook until both sides brown and well done, flipping for a couple of times each köfte.
• Transfer them in a plate and cover with another plate. Let it rest for 5 minutes and the great köfte is ready! We eat köfte with 3 different P, which are, Potatoes, Piyaz or Pilav. You can fry potatoes or try delicious Cyprus potatoes (https://www.youtube.com/watch?v=lksok7O9QH0 ). For the Piyaz with tahini (https://www.youtube.com/watch?v=k54KwXYISuc ). Finally, the legendary Turkish rice Pilav (https://www.youtube.com/watch?v=nTQE-z_YAu8 ).
Refika’s Köfte Spice Mix
80 gr salt- 3 tablespoons
80 gr ground cumin- 5,5 heaped tablespoons
40 gr sweet paprika- 2 heaped tablespoons
40 gr chili paprika -2 heaped tablespoons
20 gr garlic powder- 1 heaped tablespoon
12 gr nutmeg- 3 small nutmeg, grated
13 gr ground coriander- 1 heaped tablespoon
7 gr dry mint-2,5 teaspoons
7 gr oregano- 2 tablespoons
• Mix all the ingredients. Fill in a jar and store in a dark and dry cabinet.
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37 Comments
Can you forgot the boule sheet and do the the cofte
Love your cooking and I learn such a lot.thanks
Thanks for the info. I use oats in my minced meat products
Very detail. Nos I know which cow meat part I should go and ask the butcher, ❤
What do you think about air fryers? I've seen some reviews that say there's a plastic smell in the cooked food, plus many recalls and fire hazards. Hmm…
German here! I absolutely love your channel! And despite the distance there are so many similarities how I learned to cook the German version of köftes from my mom, which we call Frikadellen or Bulleten. We normally use different types of meat we have a 50/50 of beef and pig and the pig gives it the fat, so you don´t need any additional fat. We also use stale bread, but more often the inside of stale bread roles. Everything else is pretty similar to your recipe despite the meat seasoning. We also use a ton of chopped onions and egg and I personally really like to add a lot of parsley, sometimes the greens of fresh spring onion too. For seasoning we just use salt, black pepper and dried bell pepper and my mom always liked to give it a little twist with a tea spoon of a really good mustard. And I do exactly the same as you mentioned I prepare a ton and then freeze the rest what survived snacking while letting it cool down 😅 so my wife just needs to grab what amount she needs and quickly reheat on the stressful days.
Love your insights in seasoning it the Turkish way, and I will definitely try out your recipe next time when I make the next badge! Love your inspirations to give things a different twist! Thank you!
A bit more in depth science for the enthusiast home cooks; the vinegar, onion or dairy derivates (which further lead to a lovely lacto-fermentation in the mix) lower the ph of the mixture, which leads to the denaturalization of the proteins as well as creating a harsher environment for bacteria to compete in.
In other words: It cooks the protein by a chemical process, making the digestion fairly easier, allowing for a better nutrient absorptionwhile making the flavor of the proteins more appealing to our palate and extending its "shelf"-life. Pretty much the same principle which takes place in ceviche, sauerkraut or marinated fish.
Pretty damn fascinating! Love these science-based cooking videos with the history behind them, thank you for expanding and sharing this amazing knowledge!
Im so glad I found your channel! My Great grandparents are Turkish 🇹🇷
I don't know about italian-american meatballs, but italian-italian "polpette" definely have stale bread that keep them soft and fluffy, at least in my region. I love them so much.
I found this video inspiring and educational as I never this simple dish could be so complex in flavour.
Please keep on educating us.
I’m waiting for my first mix to marinate so I can cook some up.
I love all Turkish food, the last time I was there I got lost in the spice market….so good. Discovered urfa biber…..beautiful.
I think the word you’re looking for is tenderise. Rotten is something else.
After Erdogan won the election I think Turkey is a safer country. We plan to visit for the first time, were coming from the US
I love this channel – such useful advice, positivity and mouth-watering recipes… nice community also from reading through the comments!
I've got a few (more than a few 😂) 'go to' cookbooks but I've always had a massive gap for food from this region of the world (including Turkey, Greece, and all the others that neighbor the bigger one's around here) – can't wait for Refika's book… that will be a must-buy!
Merhaba …. just cooked your Köfte recipe for the first time …… delicious 😋 🤤….. tesekkür ederim …. lezzetli xxx
I made this recipe for my Turkish boyfriend and he loved it so much. Thank you for your videos !!!❤
Maybe denature is a better word than rotten? Because that is what an acid would chemically do to protein….I believe…
Love you
I just made some köfte following your recipe and it was absolutely amazing! Thank you!
♥
Thanks so much for all the details and recipe! Can't wait to try !
Good cow meat is so delicious
I love the way you give the recipe. Your passion for cooking is infectious! I'm gathering the ingredients to make this one. The ones that I have already cooked from you turned out delicious!!!
Thanks Refika! Hope one day meet you guys!!!
In Romania we named kiftele, but is the same . Rice we put in sarmale or sarma. I love you so much because you remember my Turkish nana Zemine,God bless her. As a Turkish,she never eats alone. Thank you a lot.
Refika, please use the word tenderised and not the word rotten 🙂 i know what you meant but rotten in English language means unfit to eat, love your channel
You should know yours is one of my favorite channels. Refikah is great (warm, bubbly, informative, fun), and I love how your team works together.
I’m thinking in English rotten should be more like tenderize or soften… rotting sounds like the meat is bad, which it isn’t. My two cents of opinion. Love you guys
Hello from Bulgarian komshu !!!. Perfect recipe…the word you looking for is "tenderizing". The onion is tenderizing the ground( kiyma) meat…I believe that Turkey dish is one of the best in the world..
Sorry to tell you that, but I've been to Turkey many times, and I had koftas everywhere but never was satisfied, always taste like nothing shame that street food in Turkey which was Turkey famous thing is rubbish now and has a lot of cheating, and money saving in the recipes with very expensive prices, i can get better Turkish food in London than in Turkey .
This sounds so delicious !
Thank you for a great detailed explanation.
Thank you for bringing it home
Refika iyi ki varsin 🥰🥰🥰
Thank you for your beautiful presentation 🌹🌹🌹🌹🌹🌹
This was absolutely excellent! Thank you!
Lol you caught me! I put cinnamon in my kofte.
Ha! I feel like the gentleman who was delighted to discover he has been speaking prose all his life. I have always stretched meat this way. Not quite the same, and not ground, but the principle is there.
lol kofte almost sounds like american meatloaf. and people put all sorts of things into it. some turns out very well and others it's….. not really something you'd wanna eat with excitement. sometimes restaurants offer it. but sometimes it's considered a way to stretch the dollar at home.
All ur info is wrong first kafta not Turkish its Aramaic name n found it in Beqaa Lebanon Turkey it's new country there is no tradition too all food stolen from Armenia n Iraq Syria n Lebanon n Greec there is 2 kind kafta n Kabab kafta the base is( Presley onion salt 7 spices meat lamp or mix) u talk about kabeb when u add diffrent ingredients also Kabeb found in Iran n expand in Halab Syria… Kafta origin Lebanese not Turkish