Köfte is the hearty, ubiquitous soul of Turkish comfort food, a beloved cornerstone found in homes, street stalls, and restaurants across the country. At its core, köfte is a seasoned ground meat patty or meatball, most commonly made from lamb or beef, though regional variations abound. Its simplicity is deceptive, for its flavor profile is deeply complex, achieved through a masterful blend of ingredients. The meat is gently kneaded with finely grated onion (whose juices provide essential moisture), fresh breadcrumbs or soaked bread, a generous handful of parsley, and a signature spice mix that almost always includes cumin, paprika, and black pepper.What truly distinguishes Turkish köfte is its texture and preparation. The mixture is kneaded vigorously until it becomes smooth and elastic, ensuring it holds together on the grill or in the pan. The shapes vary from small, round meatballs (kadınbudu köfte) to elongated, finger-sized patties (ızgara köfte), perfect for grilling over charcoal. This grilling is essential, imparting a smoky, charred crust that contrasts with the juicy, fragrant interior.Köfte is deeply social food. It is often the centerpiece of a shared meal, served with pillowy flatbread, a tangy shepherd's salad (çoban salata), sliced onions with sumac, and copious amounts of cool, garlicky yogurt. From the spicy, skewered Adana to the fried, egg-battered İzmir version, each regional style tells a story of local ingredients and traditions. More than just a meatball, köfte is a symbol of home, hospitality, and the art of elevating simple ingredients into a dish of profound and universal satisfaction. More Podcasts Here
