Dry Köfte

Kuru Köfte

Preparation info

  • To Serve


    • Difficulty


Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

These köfte, or rissoles, can be kept for a long time, and are frequently taken on picnics and long journeys.


  • 500 g/1 lb leg of lamb, minced
  • 100 g/


Mince the meat once more so it is very smooth. Grate the onions over the meat and stir in the breadcrumbs and parsley. Add the egg, salt, spices and thyme and knead the mixture for about 10 minutes. Make the köfte in the shape of a cigar, about the length and thickness of your index finger.

Heat the fat or oil in a frying pan. Spread the flour on a large plate. Roll the köfte in flour a