Time 24m Yield 6 Number Of Ingredients 11 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.
Time 35m Number Of Ingredients 20 Steps:
Preheat the oven to 425 degrees F. In a large mixing bowl, combine the lamb, egg, bread crumbs, and garlic with the salt and the spices. With clean hands, kneed together until all is well-combined. Form the lamb mixture into small balls. Push lightly to flatten the meatballs into patties and arrange them about 1 inch apart on a large baking sheet. Do not crowd the kofta patties, use two baking sheets if necessary. Bake in the 425 degrees F heated oven for 20-25 minutes or until the kofta patties are well-browned and the center is fully done. While the kofta is baking, mix together a small equal amount of the spices (sumac, red pepper flakes, and smoked paprika). Set aside for now. Prepare the Greek pita bread, Sabra hummus spreads, and the rest of the fixings. You can set everything up for a make-your-own-sandwich bar, if you like. When the kofta patties are fully baked, remove from the oven and sprinkle the spice mixture on top. To make the pita sandwiches, spread a generous amount of the sea salt & cracked pepper Sabra hummus spread (or the garlic herb Sabra hummus spread) on the Greek pita, then top with the baby arugula and parsley. From here, add as many baked kofta patties as you like (usually 3-4 per pita is a good amount), and your choice of fixings; tomatoes, cucumbers, onions, olives, and jalapeno peppers. Finish off with another squeeze of the Sabra hummus spread! Serve the baked kofta pita sandwiches in folded wraps or open-faced. Enjoy!
Time 30m Yield 4 serving(s) Number Of Ingredients 11 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.
Number Of Ingredients 8 Steps:
Traditionally we make the kofte mixture by hand by grating the onions, chopping fresh herbs if used, and mixing the other ingredients in a bowl well. But you can easily do these steps in a food processor. If your food processor isn’t so big you can only chop the onion and parsley and continue mixing in a bowl In a food processor add onion cut in four, parsley. If you are using stale bread soak it in water to soften then squeeze out excess water and add to the onion parsley mixture. Process until they have fine pieces, avoid over-processing, and don’t make it like a puré. Add the ground meat, spices, and baking soda if using. Drop 3-4 drops of lemon juice over the baking soda and mix everything by pulsing until is it evenly incorporated. Dip your hand into the water from time to time and get smaller than mandarine size mixture and first shape into a ball and press it to make a disk. It comes together when cooks and becomes thicker so consider that while shaping. Heat the cast iron griddle or non-stick frying pan or grill. Brush it with vegetable oil. Add kofte pieces leaving space between them and cook on medium heat until both sides and inside are fully cooked. Meanwhile cut the tomatoes in big wedges and cook on the griddle or grill with green peppers. Serve the koftes with pilav and grilled veggies. You can also make coban salad, or cacik (yogurt-cucumber sauce) to serve.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
In a bowl add all the ingredients and lightly combine mixture. Set aside in the fridge for the flavors to meld at least 2 to 4 hours. Form the mixture into balls then roll between your palms into sausage shapes. Add a little olive oil on a cookie sheet covered with foil and bake for 35 to 45 minutes at 350 degrees or until Kofte is cooked through. Serve with pita bread and a salad.
Yield Makes 6 servings Number Of Ingredients 23 Steps:
For yogurt sauce: Stir all ingredients in medium bowl to blend. Cover and chill. For Köfte: Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet. Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm. Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm. Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet. For muhammara: Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl. Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara. Available at some supermarkets, natural foods stores, and Middle Eastern markets. ** A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.
More about “turkish kofte sandwich recipes”
Time 40m Yield 12 Number Of Ingredients 10 Steps:
Preheat grill for medium heat and lightly oil the grate. Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly. Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet. Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
