Summer Turkey Kofte

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We’ve chatted about köfte here before (see our post for Sultan Selim Kofte). Usually they are made from lamb and/or beef, but really köfte can be anything. The origin of the word is from the classic Persian, meaning “to pound” or “to grind.” This obviously describes the ground meat, but really works for many other ingredients. We’re having steaks tomorrow night (a new attempt – in the cast iron skillet, on the grill!) and didn’t want red meat two nights in a row, so we thought we’d try our hand at some white meat köftes.

With the lighter turkey and the addition of the cilantro, these were a perfect summer dinner. They’re so flavorful, that when I was eating them it actually took me a minute to remember that they were turkey instead of a heartier meat. We grilled ours for ultimate summer-ness, but they would work well in a pan or under a broiler I suspect. There is a lot of delicious juice, so you want something to soak it all up. We had ours with flatbread, which was perfect for mopping up the plate, but rice or couscous would be great too.

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Side note: You may notice in our pictures that we skewered ours on the grill. This is definitely unnecessary and probably hurt us a little bit. Next time I’ll put them directly on the grill. 

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Blue Ridge Mountain sunsets just make dinner that much better!

Summer Turkey Kofte

Ingredients: 
  • 1 lb ground turkey (85/15)
  • 1/2 cup chopped fresh cilantro
  • 1/2 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tsp sumac
  • 1 tbsp Aleppo pepper
  • 1/4 tsp coriander
  • 1/2 tsp salt
  • 5 turns fresh ground black pepper
Instructions: 
  1. Combine all of the ingredients together. Can be done ahead of time and refrigerated for enhanced flavor melding.
  2. Get you grill ready or place a grill pan over medium-high heat.
  3. Form oblong köftes. Grill over medium-high heat for just 3-4 minutes on each side.
  4. Serve with rice or flatbread. Hummus, veggies, feta, and/or tzatziki would go well too!
Serves 3-4

Sultan Selim Kofte

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Köfte is one of those dishes that calls to mind something slightly different for every person. Apparently, some company in Turkey determined that there are 291 varieties of köfte native to that country alone. (I get my information via Wikipedia’s kofte page, because I can’t read the original article in Turkish – so hopefully it’s not lying to me.) And that’s just within Turkey! Köfte (or kofta, kufta, kyuft’a, qofte, cufte, keftés, kopta…) is common everywhere from Morocco to Pakistan, and Azerbaijan to Croatia, with so many variations in between.

For Selim, his memories of köfte are just as variable. Think of how varying “American” meatballs can be… there’s variation in meat content (pork, beef, chicken, veal, lamb, turkey, tofu), sauces (marinara, BBQ, mustard, gravy), and cooking technique (crockpot, microwave, baked, fried). Köfte is no different, there’s a lot of variability within families, regions, and countries. I think most people will say that traditionally, köfte is charcoal-grilled as it imparts a distinctive smokiness and flavor that’s so unique. Unfortunately, we don’t have a grill, which kind of ruins that plan, so we decided to broil these to approximate that grilled flavor as much as we could. After living and cooking in our Columbia, SC apartment for over 2 years, we finally set off the smoke detector!

For our köfte tonight, we didn’t try to replicate a specific, authentic type of köfte. Instead, we tried to channel our favorite flavors into our own creation. Ally named these köfte after (one or the other of) Selim’s namesakes to differentiate from all of those 291 original Turkish varieties. You can be the judge as to which Sultan Selim Ally is referencing… Sultan Selim I (aka Selim the Grim or Selim the Resolute) who was a fiery tempered ruler who greatly expanded the Ottoman Empire or Sultan Selim II (aka Selim the Blond) who was a well-loved, soft, generous ruler. Our köfte has a spicy taste/temperament but is sure to be well-loved by all, a perfect combination.

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Selim, outside of Sultan Selim’s tomb

Sultan Selim Köfte

Ingredients: 
  • 3 cloves garlic, minced
  • 2 shallots, grated
  • 1/2 tsp salt
  • 1 tbsp Aleppo pepper
  • 1 tbsp sumac
  • 1/2 tsp cumin
  • Pinch of cinnamon
  • 1 lb lamb (80/20 – you want some fat here)
  • 1 egg (whisked)
Instructions:
  1. Make the spice mix by combining the spices in a small prep bowl, set aside.
  2. In a medium-sized bowl, thoroughly mix the garlic, shallot, and lamb.
  3. Work the spice mix into the lamb slowly, ensuring that there aren’t any clumps of spice and continue working the meat with your hands until well mixed.
  4. Let the mixture sit at room temperature for ~30 minutes.
  5. Now stir in the whisked egg until well-combined.
  6. Using your hands, form into sigara-shaped patties and place on a sheet of foil.
  7. Broil/Grill/Pan Fry: watching carefully until the tops begin to brown and crisp, flipping once to ensure even cooking and charring. (Broilers, grills, and pans are so variable that we don’t want to tell you a specific time and screw up your köfte!) *If grilling, we highly recommend using skewers so as to not lose any köftes to the flames.
Serves 2-4