Meat Dishes
Meat Dishes
Kebab Cuisine
Köfte, Sarma and Dolma in Turkish Cuisine
Fish and Seafood
Vegetable Dishes
Legume and Grain Dishes
Sweet And Savory Cookies And Pastry
Salads, Mezes and Side Dishes

Terbiyeli Köfte
Meatballs in Egg Lemon Sauce


½ kg lean ground meat
1 onion, grated
1 T chopped parsley
½ c rice, soaked for 15 minutes and drained
1 T oil
Juice of 1 lemon
2 eggs, separated
1/3 c flour
1 T butter
1.5 c water
Salt, pepper

Knead meat, onion, parsley, salt and pepper. Add rice and the whites of the eggs, and continue kneading. Divide this mixture into small balls. Fry in 1T oil until they are evenly browned. (Some people skip this step.) Melt 1 T butter in a sauce pan and add 1/3 c flour and cook stirring for a few minutes. Add water, and bring to a boil, add meatballs and simmer for 15 minutes. In another bowl, beat the egg yolks with the lemon juice. Take 1/3 cup of the hot broth and slowly whisk into the egg yolks. Remove from heat and pour in with the meatballs, stir and serve hot.

Ekşili Köfte
Meatballs with egg lemon sauce


750 gr lean ground meat
1/3 c rice
½ lt water
2 medium carrots, cubed
1 medium potato, cubed
Salt and pepper to taste
1 onion
1 egg
Juice of ½ lemon

Pick over and wash rice, mix with the meat, and form into small balls. Put 1.5 liters of water into a deep pan and bring to a boil, add meatballs. Add carrots and potato, and one onion, and boil for ½ your. When done, remove from heat, cool slightly. Whisk together egg yolk and lemon juice, and whisk into soup.

Note: If you would like a thicker sauce, you can start by cooking 1T of flour in a bit of oil before adding the water.

Dalyan Köfte


1 kilo lean ground meat
2 onions, grated
2 eggs
Half a loaf of stale bread, crusts removed
Salt, pepper
1 c frozen peas or one can
2  carrots
2 tomatoes, grated.
½ c flour

Knead the meat, salt, pepper, 2 eggs and bread , and spread out into a square 2 cm thick. Spread the peas and carrots on top and roll up. Place in a rectangular baking dish to fit and bake at 170 C for 40 minutes. After it is done, pour off the water that has collected in the pan and reserve. Cook the grated tomatoes for a few minutes in a saucepan, then add the flour and the broth from the köfte, and simmer until it thickens. Serve the roll topped with this sauce. If desired, the roll can be garnished with sliced boiled eggs.

Kebab with vegetables
Sebzeli Kebab


750 gram small cubed meat
2 celeriac roots, cleaned and cubed
1 potato, cubed
3 carrots, cubed
3 “çarliston” peppers (a sweet Anaheim type)
½ c peas, simmered
10-15 mushrooms, sauteed
½ kg tomatoes, grated
5 pieces of broccoli
Vegetable oil for frying
1 t thyme and black peppercorns
Salt to taste

Simmer meat in salted water, drain
Meanwhile, prepare celeriac, potato and carrots. Cut peppers into three. Saute the vegetables in vegetable oil.
Arrange the vegetables over half of a baking dish. Next to the vegetavles, add the mushrooms and broccoli, and finish with the meat. Sprinkle with peppercorns, salt and thyme. Pour grated tomatoes over all, and bake at 180C for 20 minutes.

İzmir Köfte II
Izmir-style Köfte


500 gr kg ground meat
1 onion, finely chopped
1 egg
¾ c bread crumbs
Salt and pepper to taste
2 potatoes, peeled and sliced and placed in salted water
2 large tomatoes, grated or 1 T tomato paste
4-5 “sivri” peppers or 1-2 bell peppers cut into strips, or 3 anaheim peppers cut in half.

Combine meat, onion, egg, bread crumbs, salt and pepper, knead well and shape into finger-length meatballs.

Saute potatoes lightly in a bit of oil and spread around the outer edge of a baking pan, preferably round. Fry the meatballs in the same oil and arrange in a sunburst shape in the pan. The sauté the peppers in the same oil and arrange over the meatballs.

Add a bit of water to the grated tomatoes, or mix tomato paste with 1 c water, and pour evenly over the meatballs in the pan. Bake at medium heat for ½ hour until the sauce has thickened.

Salçalı Köfte
Köfte with Sauce

Make in the same way as Izmir-style Köfte, but with no potatoes.


Harput Köftesi
Harput-style Köfte


2 c fine bulgur
500 gr lean ground meat
2 onions, finely chopped
1 bunch parsley, chopped
2 T red basil, chopped
1 t red pepper
1 t black pepper
1 t salt


2 T butter
1 T tomato paste
1 T pepper paste
5 c water

Take 2 T of the parsley and combine with onion, and combine with basil, red pepper and black pepper and knead together. Add ground meat to this mixture and knead well. Add the bulgur and knead for ten minutes, then cover and allow to rest for 10 minutes more.

Take walnut-sized pieces of this mixture and make into balls, then press your finger into the center of each to make a rough “bowl” shape. This will help them cook evenly.

Melt butter in a large saucepan. Add tomato and pepper pastes, sauté briefly and then add water. Bring to boil and add the köfte carefully, reduce heat and simmer for 15 minutes. To serve, place in wide serving bowls with the sauce and garnish with chopped parsley.

Milas Köftesi
Milas-style Köfte


½ kg ground meat
1 large onion, grated
1.5 c flour
1 t black pepper
1 t salt
Vegetable oil for frying
25 gr butter
3 T tomato paste
1 c cooked chickpeas
Juice of 2 lemons
8 cloves garlic

Knead meat well with salt, pepper and flour, and form into egg-sized places, then roll into thing cylindrical shapes. Divide these into hazelnut-size pieces and form into round balls. Toss the meatballs with a bit of flour in another pan; this will keep them from sticking together. Fry the meatballs a few T of oil, drain and set aside. In a deep saucepan, combine butter, tomato paste, and the frying oil, along with the pre-cooked chickpeas and cook a few minutes, stirring carefully. The add the köfte and enough water just to cover, and simmer till the köfte are tender. In a small bowl, combine the lemon juice and crushed garlic, and add to the boiling köfte. Simmer 5 minutes more, then serve garnished with chopped parsley.

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