The Butchers Kofte by The Hungry Man KItchen

The Butchers Kofte by The Hungry Man KItchen

Kasap kofta / kofte (Butcher's Meatball) is a very common type of kofta / meatballs in Turkey and there is no set recipe as it is mostly prepared by local butchers and everyone follows their own recipe. This one is my favorite with it's texture, balanced spices and has a juicy and meaty bite. I make these almost every week or keep them in my freezer as we often crave for these little flavor bombs.

Ingredients:

• 700 g ground beef (preferably around 20 – 30 % fat)
• 300 g ground lamb (preferably around 20 – 30 % fat)
• 2 onions (medium size), pulp only
• 100 g bread crumbs
• 1 tsp baking soda
• 1 tsp cumin
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp chili flakes
• 1 clove garlic (minced) - optional
• 50 ml beef or lamb stock (optional, substitute with water)
• Roasted tomatoes, chilies and bread slices to serve

Instructions:

1. Add the ground beef and lamb into the bowl,
2. Add the bread crumbs into the bowl and add 1 tsp baking soda
3. Add 2 tsp salt, 1 tsp cumin, 1 tsp black pepper, 2 tsp chili flakes
4. Mix with your hands to combine and add 2 tbsp beef stock
5. Mix and knead for 5 mins until well combined
6. Cover and let it rest in the fridge for overnight or at least 8 hours
7. Grate the onions and squeeze out the juice, add the pulp into the mixture
8. Optionally, add 1 clove of (minced) garlic
9. Knead the mix for another 10 mins get a smooth, non-sticky dough texture
10. Divide the mix into walnut size pieces
11. Slightly wet your hands and first roll between your palms to make a smooth ball
12. Shape the balls into eliptic flat disc shapes between your palms and fingers
13. Set aside koftas that you are going to cook and freeze the rest in a container and between parchment paper
14. Heat up a large pan (preferably cast iron) on low - medium heat until it’s medium hot
15. The pan should not be searing hot as kofta requires medium heat
16. Place the koftas on the medium hot pan and flip over after 2 – 3 minutes, after they separate from the bottom of the pan
17. Grill the other side for another 2 minutes, after they no more stick and get a nice golden color
18. To serve, toast bread slices in the same pan and roast some tomatoes and chilies
19. Serve with toasted bread and roasted chilies and tomatoes

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