Köfte: Turkish Spiced Ground Meat
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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Description
Köfte — the Turkish word encompassing all preparations of spiced ground meat formed into shapes — appears across the Turkish table in dozens of regional variations. The Istanbul version is simple and assertive (onion, parsley, cumin, black pepper); the Gaziantep version is complex (pomegranate molasses, dried tomato, chilli); the Izmir version is baked in tomato sauce (Izmir köfte). What is constant: the fat content of the meat (never lean — 20%+ is the minimum), the thorough kneading that develops the protein network, and the rest period that allows the spice compounds to penetrate the meat.
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The Thread
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Flavour Context
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Pillars V — VII
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