Turkish Kofta Recipe

Making Kofte Mixture:

1. Traditionally we make the kofte mixture by hand by grating the onions, chopping fresh herbs if used, and mixing the other ingredients in a bowl well. But you can easily do these steps in a food processor. If your food processor isn’t so big you can only chop the onion and parsley and continue mixing in a bowl
2. In a food processor add onion cut in four, parsley. If you are using stale bread soak it in water to soften then squeeze out excess water and add to the onion parsley mixture. Process until they have fine pieces, avoid over-processing, and don’t make it like a puré.
3. Add the ground meat, spices, and baking soda if using. Drop 3-4 drops of lemon juice over the baking soda and mix everything by pulsing until is it evenly incorporated.
4. Dip your hand into the water from time to time and get smaller than mandarine size mixture and first shape into a ball and press it to make a disk. It comes together when cooks and becomes thicker so consider that while shaping.

Cooking The Koftes:

1. Heat the cast iron griddle or non-stick frying pan or grill. Brush it with vegetable oil. Add kofte pieces leaving space between them and cook on medium heat until both sides and inside are fully cooked.
2. Meanwhile cut the tomatoes in big wedges and cook on the griddle or grill with green peppers.
3. Serve the koftes with pilav and grilled veggies. You can also make coban salad, or cacik (yogurt-cucumber sauce) to serve.