Turkish Kofte Sandwich Recipes

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TURKISH MEATBALLS (KOFTA)



Turkish Meatballs (Kofta) image

If you are looking for a tasty main dish meal, try my new Turkish meatballs.

Provided by Will

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 24m

Yield 6

Number Of Ingredients 11

2 slices slightly stale whole wheat bread
1 pound lean ground lamb
1 egg
2 tablespoons chopped fresh parsley
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried mint
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil

Steps:

  • Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
  • Roll lamb mixture into small meatballs.
  • Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 4.8 g, Cholesterol 73.9 mg, Fat 11.6 g, Fiber 0.8 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 284.3 mg, Sugar 0.6 g

TURKISH 'KOFTE' SANDWICH



Turkish 'kofte' Sandwich image

Sandwich with beef meatballs and yoghurt dressing for a nice warm summer evening. In Turkey they use ground lamb for this. But that's optional..

Provided by Bollie

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 ounces ground beef
2 onions
2 garlic cloves
salt and pepper
parsley or mint
1/2 cucumber
olive oil
thick yoghurt
Turkish bread
2 tomatoes
lettuce

Steps:

  • Chop onions, 1 clove of garlic and parsley.
  • Mix the onions, garlic and parsley with the ground beef and a bit of salt and pepper.
  • With your hands make walnut shaped little meatballs.
  • You can either grill the meatballs, or cook them in some olive oil.
  • In the meantime, mix the yoghurt with garlic and mint.
  • Slice tomatoes, lettuce and cucumber.
  • Now take a turkish bread (flat, round thick bread) cut in 4 squares, open them and 'butter up' the bread with the yoghurt dressing.
  • Put in lettuce tomatoes, cucumbers and meatballs, and finish with some extra yoghurt dressing.

KOFTE - TURKISH MEATBALLS



Kofte - Turkish Meatballs image

I learnt to cook rustic dishes from Cyprus, (which I still make today). Here is my ex MIL's recipe for Kofte which I serve in pita bread and a salad.

Provided by SueVM

Categories     Lamb/Sheep

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs lean ground lamb (or beef)
1 medium onion, grated
1 cup white breadcrumb
1 tablespoon water
2 eggs
1/4 cup fresh parsley, finely chopped
1/4 cup of fresh mint, finely chopped (or 1 1/2 tablespoons of dried mint)
1/2 teaspoon salt (or to taste)
1/2 teaspoon white pepper

Steps:

  • In a bowl add all the ingredients and lightly combine mixture. Set aside in the fridge for the flavors to meld at least 2 to 4 hours.
  • Form the mixture into balls then roll between your palms into sausage shapes.
  • Add a little olive oil on a cookie sheet covered with foil and bake for 35 to 45 minutes at 350 degrees or until Kofte is cooked through.
  • Serve with pita bread and a salad.

Nutrition Facts : Calories 564.1, Fat 42.9, SaturatedFat 18.3, Cholesterol 230.3, Sodium 507.7, Carbohydrate 9.6, Fiber 1.2, Sugar 1.9, Protein 32.8

LAMB KöFTE WITH YOGURT SAUCE AND MUHAMMARA



Lamb Köfte with Yogurt Sauce and Muhammara image

Provided by Jean Thiel Kelley

Categories     Bake     Yogurt     High Fiber     Dinner     Ground Lamb     Bell Pepper     Pan-Fry     Healthy     Molasses     Simmer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 23

Yogurt sauce:
1 cup plain low-fat yogurt
2 tablespoons tahini (sesame seed paste)*
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Köfte:
2 pounds ground lamb
1/2 cup minced fresh mint
1/4 cup coarsely grated onion
4 garlic cloves, minced
3 tablespoons paprika
1 tablespoon ground cumin
11/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
12 5-to 7-inch-diameter soft round Middle Eastern flatbreads (preferably with no pocket)
2 tablespoons (or more) olive oil, divided
2 large onions, halved through core, cut crosswise into 1/4- to 1/3-inch slices
Muhammara:
1/2 cup finely chopped drained roasted red peppers from jar
1/2 cup water
2 tablespoons (or more) pomegranate molasses**
2 tablespoons chopped fresh Italian parsley

Steps:

  • For yogurt sauce:
  • Stir all ingredients in medium bowl to blend. Cover and chill.
  • For Köfte:
  • Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.
  • Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm.
  • Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes.
  • Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.
  • Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.
  • For muhammara:
  • Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.
  • Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.
  • Available at some supermarkets, natural foods stores, and Middle Eastern markets.
  • ** A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.

TURKEY KOFTA KABOBS



Turkey Kofta Kabobs image

My Persian neighbor introduced me to kofta about 20 years ago. His were made of beef and I never actually got his recipe but I'm pretty good at replicating flavors and these came pretty close...and of course using turkey instead of beef makes these a lot lighter.

Provided by Susan

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 12

Number Of Ingredients 10

1 pound ground turkey
1 small onion, minced
2 cloves garlic, minced
¼ cup chopped fresh cilantro
1 egg
¼ teaspoon chopped green chile pepper
¼ teaspoon ground coriander
¼ teaspoon ground paprika
¼ teaspoon chili powder
salt to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
  • Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
  • Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 64.6 calories, Carbohydrate 0.9 g, Cholesterol 41.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 40.7 mg, Sugar 0.3 g

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Top Asked Questions

What is a Turkish kofte?
Kofte is the Turkish term for meatballs and refers to many different meatballs or grilled meat patties on a skewer. The most traditional Turkish kofte recipe uses ground lamb combined with onion, garlic, and spices. It can be made spicy with Aleppo pepper or sometimes that is left out for more mild meatballs.
How do you serve Turkish kofta?
You can serve these either on a plate with some pita on the side or in a sandwich bread or in a wrap using lavash or flour tortilla. Although what spices to add in a kofta mixture is up to your taste, the best Turkish kofte has the following spices: salt, cumin, black pepper and dried thyme.
How do you cook köfte?
If you have time refrigerate the meatballs for at least 30 minutes to firm them up. When you’re ready to cook your köfte, heat a non-stick frying pan on a medium to high heat. Fry your köfte in batches for around 5 minutes on each side until brown. Rest your köfte on kitchen paper for a couple of minutes before serving.
How to make kofta?
Combine ground beef, grated onion, egg, bread crumbs, parsley, salt and spices in a deep bowl, knead until you get a homogenous mixture, Make small meat balls and flatten it by pressing it with your hand, Place the koftes in the oil, fry both sides well done.

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