Classic Meatballs

Klasik köfte

Preparation info
  • Serves


    • Difficulty


Appears in

By Ghillie Basan

Published 1995

  • About

Splendidly simple and tasty, these classic köfte evoke all the flavours of the Ottoman Palace kitchens. They are best served with a salad version of cacık.


  • 8 oz/225 g minced lamb
  • 1 red onion, finely chopped


  • In a bowl, pound the meat with the onion and garlic. Add all the other ingredients and knead well, slapping the mixture against the sides and base of the bowl. Shape the mixture into small round balls, flatten them and roll them in the flour.
  • Heat a deep layer of oil in a frying pan and brown the köfte on all sides. Drain on kitchen paper and serve with lem