If you think of Turkish cuisine, most people think of Kebab. Especially who lives in Berlin. And would you play the game in a family duel, where it was always called “We asked 100 people …” would probably be called köfts quite often. And so we decided, of course Lens soup and Pastry to give a recipe. Köfte, that is actually nothing more than the Turkish answer to the German meatball or, as is also said here in Berlin: Bulette.
But then köfte are different. After all, in contrast to the German equivalent of lamb and beef hack, they are really a different taste. You hardly ever get lamb hack in German supermarkets. It is really recommended to go to a Turkish market. In Berlin there is a felt on every corner and the meat selection is really another religious. Incidentally, there is also the combination of lamb and beef directly, since it is simply a classic in the Occident kitchen. And otherwise a visit to the Turkish supermarket is really a change to everyday life. You often buy the same food. The selection of sheep’s cheese and olives can hardly be beaten. And also because of the special spices that are often needed in the Turkish, but also Arab and Levante kitchen, a purchase is ideal here.
Incidentally, the köfte are perfectly with a little Turkish smoked paprika powder, a dip and fresh flatbread. A simple dinner is ready. Of course, taboucous or couscous or any other kind of salad also go well with this. We prefer to eat the köfts warm, but you can certainly prepare them for a lunch break the next day.
Köfte with sheep’s cheese yogurt dip
- 500 g Mixed lamb and beef hack
- 3 HE olive oil
- 1 TL Kumin, ground
- 1 TL Pul beaver (smoked paprika powder)
- 1 Little onion
- ½ Bund Parsley
- 2 HE Brat
- Salt, pepper
For the dip
- 200 g yogurt
- 50 g Sheep’s cheese
- Salt, pepper
- ¼ Lemon (juice)
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Put the spices and olive oil in a bowl and mix well.
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Wash the parsley, shake dry and chop finely. Peel the onion and cut into fine cubes. The smaller the better we find.
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Put the parsley and onion with the minced meat in the bowl and mix everything well together with the hands. Put the köfte mass in the fridge for about an hour.
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Meanwhile, prepare the dip. Simply mix all the ingredients in a smaller bowl and season with salt and pepper. Attention: The sheep’s cheese brings quite a lot of salt. Hence carefully salt.
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Put small cubes on skewers. It is best to press the köfte a little flat and do not shape balls.
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Heat the roast oil in a large pan and fry the köfte in portions in a sharp in a medium to high temperature. If you like it less fat, you can also prepare them in the oven.
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When the köfts are cooked and seriously brown on the outside, then serve with a dip and fresh flat bread.
