Turkish Kofte has always been a favourite – it’s easy, tasty and you can even eat it off a stick. Originating from the Middle East and South Asia, Kofte (or Kofta) is normally served up as balls or fingers of ground meat with added spices or onions.
Inspired by The Guardian’s recipe on how to make the perfect lamb kofte, we’ve used a mix of lamb and beef for an ultimate Turkish kofte experience.
Not a fan of meat?
Find a vegetarian & vegan kofte alternative below.
Makes: 8-10 Kofte fingers
Prep time: 8 minutes (+ resting time)
Cook time: 6-8 minutes
Difficulty: Too easy
What do you need?
2 small onions
1 small bunch of parsley
1 small bunch of mint, leaves only
375g lamb mince
375g beef mince
50g toasted pine nuts, roughly chopped
1½ tsp ground allspice
1½ tsp ground cinnamon
½ tsp grated nutmeg
1½ tsp black pepper
1½ tsp salt
Oil, to grease
1. Grate the onions, place into a sieve or strainer to remove the liquid and put into a large bowl (too much liquid could stop the kofte from keeping it’s shape during cooking).
2. Finely chop the parsley and mint and add to bowl.
3. Mix in the meat, pine nuts, spices and salt until thoroughly combined
4. Shape into fingers and cover. Chill for at least an hour (we were too hungry and left ours for 10 minutes)
5. Once rested, place the kofte on a preheated and oiled sizzler pan.
Cook until golden brown on all sides
Lunch time kofte at Uuni HQ included pita bread and salad, dressed with homemade tzatziki.
Try out LiveEatLearn’s easy tzatziki recipe.
Vegetarian or vegan?
Try out Connoisseurusveg’s Turkish Style Vegan Kofte Kebabs.
Looking for more Uuni inspiration? Join the UUNI COMMUNITY Facebook group for sharing tips and recipes.