Lamb Köfte
Ground lamb patties with spices.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Köfte, in its various forms, has a long history in the Middle East and surrounding regions. The concept of ground meat formed into patties or balls dates back centuries, evolving with different culinary influences from nomadic traditions to sophisticated Ottoman cuisine. The specific spices and preparation techniques used in modern Lamb Köfte reflect a blend of Turkish, Middle Eastern, and Mediterranean flavors.
Lamb Köfte is a staple in Turkish cuisine and a popular street food and home-cooked meal. It's often associated with celebrations, gatherings, and everyday family meals, representing hospitality and culinary tradition.
Street Food Staple
Köfte, especially varieties like Izgara Köfte (grilled) and Çiğ Köfte (raw, traditionally), are widely sold as street food in Turkey. They are a quick, affordable, and delicious option for locals and tourists alike.
Family Meals and Gatherings
Köfte is a common dish prepared at home for family meals. Different regions and families have their own variations and preferred spice blends, passed down through generations.
Celebratory Occasions
Köfte can be part of larger mezze platters served during celebrations or special occasions. It symbolizes abundance and sharing, reflecting Turkish hospitality.
Lamb Köfte is characterized by a savory, rich lamb flavor complemented by warm spices and fresh herbs. The overall profile is aromatic, slightly earthy, and often subtly spicy.
The dominant flavor is, of course, lamb, which provides a deep, savory base. Common spices include cumin, paprika (often smoked paprika for depth), coriander, and sometimes a touch of chili flakes for heat. Fresh herbs like parsley and mint contribute brightness and freshness, while onion and garlic add aromatic complexity. A touch of lemon juice or zest can provide a welcome acidity to balance the richness of the lamb.
Meat Selection
Use lamb with a good fat content (around 20%) for the most flavorful and juicy köfte. Shoulder or leg of lamb are good choices. If using leaner lamb, consider adding a small amount of lamb fat or olive oil to the mixture.
Spice Blending
Experiment with different spice combinations to find your preferred flavor profile. Consider adding a pinch of cinnamon, allspice, or smoked paprika for added depth.
Kneading the Mixture
Knead the lamb mixture thoroughly to develop the protein structure, which will help the köfte hold its shape during cooking. Avoid over-kneading, which can result in tough köfte.
Resting the Mixture
Allow the köfte mixture to rest in the refrigerator for at least 30 minutes (or even overnight) before cooking. This allows the flavors to meld and the mixture to firm up, making it easier to shape and grill.
Cooking Method
Grilling, pan-frying, or baking are all suitable cooking methods. When grilling, ensure the grill is hot and lightly oiled to prevent sticking. Pan-frying requires a hot pan and a small amount of oil. Baking offers a hands-off approach. Cook until the köfte are cooked through and slightly browned.
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