Kuru means 'dry' in Turkish - these meatballs are made without a sauce, so all the flavour comes from the seasoning. They're one of the easiest Turkish dishes to make at home and just as good in a wrap as on a plate.
These popular Turkish meatballs or kebabs are delicious and very easy to prepare. Enjoy them with a simple salad or roasted vegetables for a high protein snack or in wraps with salad and yogurt.
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What are kofte?
The word 'köfte' actually comes from the Persian word kūfta, meaning 'to pound' or 'to grind'. The dish most likely originated in Persia in the mid-7th century after the Arab conquest, with the earliest known recipes appearing in Arabic cookbooks describing large lamb meatballs glazed with egg yolk and saffron. From there, it travelled along trade routes in different directions, reaching the Indian subcontinent with the Mughals where it was known as 'kofta', spreading through Turkey to the Levant and Central Asia and eventually into Greece and the Balkans.
Every culture it passed through renamed and reshaped it, so it was kofta in India, kefta in North Africa, köfte in Turkey. There are hundreds of distinct varieties of kofta around the world - this sauceless version is just one of them.
What are kuru köfte
Kuru Köfte are Turkish meatballs. Kuru means 'dry' as the meatballs do not have a sauce.
Crispy on the outside and moist on the inside, you can either form them into finger-like shapes, or round patties.
What kind of ground meat?
You could use either beef or lamb for these meatballs. I use a mix of both so they cook quickly and for the fat content.
Typically for kebabs and Turkish köfte/meatballs, it is important to use meat with some fat to make the meatballs moist and succulent.
How to make the meatballs
- Soak the bread in water and gently squeeze to remove the excess liquid.
- In a large mixing bowl, mix together the ground meats, the bread, eggs, cumin, onions and seasoning.
- Take golf ball size amounts and shape into oval shapes.
- Coat the meatballs in flour and fry in a large skillet till golden.
Pro Tip
Fry the meatballs in butter for an amazing flavour, adding a bit of olive oil so that the butter does not burn. They can also be grilled or barbecued, and are great with a salad, bread and a serving of plain yogurt.
Make in advance
These meatballs can be prepared the day before and chilled. This will allow the flavours to infuse and they will keep their shape better.
Serving
Serve with Turkish Rice, vegetables, salad or in a wrap with tahini sauce or cacik.
FAQs
Yes, a mix of both has the best fat content for flavour, but either meat on its own works well too.
Soaked bread helps keep the meatballs moist and tender rather than dense, a common technique in many meatball and köfte recipes across Mediterranean and Middle Eastern cuisines.
Yes, shaping them a day ahead and chilling actually improves the result, helping the flavours develop and the meatballs hold their shape better when cooked.
Yes, freeze the shaped uncooked meatballs on a tray till firm then transfer to a bag. Cook from frozen or thawed, adding a few extra minutes to the cooking time if frozen.
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Recipe
Kuru Köfte Meatballs
Ingredients
- ground lamb - approx. 1 lb 1 kg
- ground beef - approx. 1 lb 1 kg
- onions - grated 2 small
- bread - (without crust) 2 slices
- flour - 1 cup 120 g
- ground cumin 1 tablespoon
- eggs 2 medium
- water - 1 cup 230 ml
- salt 1 teaspoon
- black pepper - freshly ground ½ teaspoon
- butter - for frying 2 tablespoons
- olive oil - for frying 2 tablespoons
Instructions
- Soak 2 slices bread in 230 ml water then remove and gently squeeze to remove the excess liquid.
- In a large mixing bowl, combine the bread, 2 medium eggs, 1 teaspoon salt and ½ teaspoon black pepper, 1 tablespoon ground cumin, 2 small onions and 1 kg ground lamb , 1 kg ground beef , 120 g flour and mix well till properly combined.
- Taking an egg size amount of the mixture at a time, shape into small round patties or finger like shapes.
- Lightly press the köfte in flour and fry on medium heat in 2 tablespoons butter and 2 tablespoons olive oil for 4 or 5 minutes, till golden brown.
Notes
- Fry the meatballs in butter for an amazing flavour, adding a bit of olive oil so that the butter does not burn.
- They can also be grilled or barbecued, and are great with a salad, bread and a serving of plain yogurt.
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information calculated automatically per serving, accuracy cannot be guaranteed.
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