🇹🇷 TurkeyCatalog recipe
Hand-flattened beef patties seasoned simply with cumin and grilled until charred at the edges, served with a sharp sumac onion salad.
For 4 servings.
No reviews yet
Cooked this? Be the first to tell everyone how it went.
Sign in to rate and review this recipe.
Sign in to suggest corrections and improvements.
Community posts are opinions, not professional advice. Community guidelines
Videos belong to their creators and play on their platform’s terms — Cibora never re-hosts third-party video.
Buy these ingredients
Links open each store’s own site, where you see their live local prices. Our cost figures in the app are estimates only.
Knead the beef with the grated onion, garlic, cumin, half the salt and a grind of pepper for 2 minutes until sticky and evenly mixed.
Divide into 8 portions and press each firmly into a flattened oval about 1.5 cm thick.
💡 Flat patties char more surface area than round balls and cook through faster and more evenly.
Chill the patties 15 minutes so they firm up and hold together on the grill.
Toss the sliced onion with the sumac, remaining salt, olive oil and half the parsley for the salad.
Grill or pan-sear the patties over high heat, 3 minutes per side, until charred outside and just cooked through.
Squeeze lemon over the hot patties and serve with the onion salad and remaining parsley scattered on top.
Every region of Turkey claims its own köfte recipe, but the grilled, palm-flattened patty is the version found at roadside grills and family barbecues nationwide. The raw onion salad alongside is non-negotiable — its sharpness is what cuts through the richness of the meat.
No suggestions yet. Spotted a wrong quantity, a missing step, or a better technique? Suggest it — accepted changes join the recipe’s version history.
Sign in to join the discussion. Reading is open to everyone.
Nothing here yet — questions about technique, timing, and substitutions all welcome.