Turkish Kofte Sandwich Recipes

TURKISH MEATBALLS (KOFTA)

Steps:

• Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
• Roll lamb mixture into small meatballs.
• Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

TURKISH 'KOFTE' SANDWICH

Steps:

• Chop onions, 1 clove of garlic and parsley.
• Mix the onions, garlic and parsley with the ground beef and a bit of salt and pepper.
• With your hands make walnut shaped little meatballs.
• You can either grill the meatballs, or cook them in some olive oil.
• In the meantime, mix the yoghurt with garlic and mint.
• Slice tomatoes, lettuce and cucumber.
• Now take a turkish bread (flat, round thick bread) cut in 4 squares, open them and 'butter up' the bread with the yoghurt dressing.
• Put in lettuce tomatoes, cucumbers and meatballs, and finish with some extra yoghurt dressing.

KOFTA KEBABS

Steps:

• Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.