Turkish cuisine · Meat & Kebab

Kuru Köfte

Juicy meat patties with soaked white bread, grated onion, and cumin, pan-fried until crisp.

Ingredients · for 4 servings

• 600 g ground beef
• 2 slices stale white bread
• 1 onion
• 2 garlic cloves
• 1 egg
• 1 tsp cumin
• 1/2 bunch parsley
• 3 tbsp oil
• Salt, pepper

Instructions

1. Soak the white bread in a little water, squeeze it out well after 5 min., and tear it finely; grate the onion very finely, crush the garlic, and finely chop the parsley.
2. Knead the ground beef vigorously with the bread, onion, garlic, egg, cumin, parsley, salt, and pepper for 4–5 min. until the mixture is smooth and barely sticks to the bowl's edge.
3. Cover and chill the mixture for at least 30 min. – this lets the spices bind and keeps the köfte from falling apart later.
4. With damp hands, portion off about 16 balls and flatten them into oval patties a good 1 cm thick.
5. Heat the oil in a heavy pan over medium-high heat and fry the köfte in batches for 3–4 min. per side until deep golden brown and springy to the touch.
6. Drain briefly on paper towels and serve warm with rice, onion salad, or flatbread.