We all know and (most) love Kofte. The traditional Turkish dish made from grilled lamb and beef mince is served in various variations as a meatball, skewers or rolls and is without question one of the most delicious classics of Turkish cuisine.
Especially in summer, it is just right for the grill and a good alternative to the classic Bratwurst. It not only tastes delicious, but is also easy and uncomplicated to prepare. There are recipes that contain the two ingredients egg and bread, but this is not necessary with the traditional Turkish meatballs. To buy the minced meat, it is best to go to a Turkish butcher’s, which is actually available in every city, often as part of larger Turkish supermarkets.

Ingredients for 3 portions

500 g minced meat (beef or lamb)
1 egg(s)
2 tablespoons parsley, chopped
3 tbsp oil or soft margarine
3 tbsp Bulgur, ince (wheat grits, fine)
1 teaspoon salt
1 clove(s) of garlic or more
1 m.-large onion(s)
1 teaspoon pepper
1/2 tsp chilli, flakes or Pul beaver
1 tbsp vegetable broth (instant)
Oil for frying and oiling the hands


Onion coarsely, garlic finely grate. Knead all ingredients together. If you have enough time, let it “stand” in the fridge for an hour. The bulgur becomes soft and the mixture firmer. You can also continue immediately after kneading.

Now either small “eggs” are formed from the mass depending upon preparation and pressed flat (for frying in the pan), large, flat burgers are formed (for grilling) or somewhat thicker eggs (for frying). The minced meat does not stick to your hands if you grease your hands with oil beforehand.

You can also use the mixture in other ways, for example you can layer it between potato slices in a casserole dish, make your own tomato sauce on top and put it in the oven. There are no limits to your imagination.

I like potato salad best with it.