Köfte – Turkish Beef Patties with Herbs Recipe
Köfte are small, juicy patties made from ground beef that in Turkey appear everywhere from roadside diners to family weekend grills. The meat is seasoned with onion, parsley, and spices, then fried or grilled until browned on the outside and tender inside. They’re something between Polish meat patties and small burgers, just more herb-forward and aromatic.
These köfte are simple to make yet full of flavor thanks to fresh herbs and aromatic spices. They work equally well for a quick weekday dinner, a barbecue, or as a party snack, and can be served in many different ways.
Chef's tips
Don’t skip the step of kneading the meat mixture thoroughly – it helps the köfte hold together and stay juicy. Grating the onion finely with its juice keeps the patties moist, so don’t drain it off. Chill the mixture before shaping to make forming the patties easier.
How to serve
Serve the köfte with rice pilaf, grilled vegetables, and garlic yogurt, or tuck them into flatbread with lettuce, tomato, onion, and a drizzle of tahini or yogurt sauce. They’re also great in lunchboxes, paired with a simple salad and some hummus.
Ingredients
- ground beef preferably from shoulder or round, with a bit of fat - 600 g
- onion medium, grated on a fine grater - 1 piece
- garlic pressed through a garlic press - 3 cloves
- parsley leaves finely chopped - 3 tablespoons
- breadcrumbs - 3 tablespoons
- egg - 1 piece
- ground cumin - 1 teaspoon
- sweet paprika - 1 teaspoon
- hot paprika or less if you don’t like spicy food - 0.5 teaspoon
- salt or to taste - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoon
- vegetable oil for frying - 3 tablespoons
Preparation
- Place the ground beef, grated onion (with its juice), pressed garlic, chopped parsley, breadcrumbs, and egg in a large bowl.
- Add the cumin, sweet paprika, hot paprika, salt, and pepper. Knead the meat by hand for 3–4 minutes until the mixture becomes sticky and uniform.
- Cover the bowl with plastic wrap and refrigerate for at least 15 minutes so the flavors can meld and the meat can firm up slightly.
- With wet hands, shape the mixture into small, elongated patties about the size of a finger, or small oval patties.
- Heat the oil in a large frying pan over medium heat. Arrange the patties in the pan, leaving some space between them.
- Fry the köfte for 4–5 minutes on each side, until well browned and no longer pink inside. Do not press them down with a spatula so they don’t lose their juices.
- Transfer the fried patties to a plate lined with paper towels to drain excess fat.
- Serve immediately, preferably with rice, bread, or in a bun like small burgers, with yogurt and vegetables.
Storage
Usmażone köfte przechowuj w szczelnym pojemniku i podgrzewaj na patelni z odrobiną wody lub w piekarniku. Możesz je też zamrozić do 2 miesięcy, najlepiej najpierw mrożąc pojedynczo na tacy, a potem przekładając do woreczka.
