Köfte – spiced minced-meat balls or rolls from the grill – belong on the menu of every good grill kitchen. Alongside the döner, they are a much-loved classic. Here's how to prepare them perfectly.
The meat
Minced beef or lamb (or a mix) with a little fat content ensures juiciness. Chill it well and knead it thoroughly – that gives it binding.
The seasoning
The classic version uses onions, garlic, cumin, paprika, parsley, salt and pepper. Let the mixture rest for a while so the flavours combine.
Shaping
Form into elongated rolls or flat balls – evenly, so they cook through and hold together on the grate.
Grilling it right
Köfte need even, strong heat. A professional commercial grill (gas or charcoal) delivers the best result: crisp outside, juicy inside. Don't turn them too often.
Conclusion: With good mince, bold seasoning and a powerful grill, your köfte become a bestseller. As with the Adana kebab, the right heat is what counts – and MAVI supplies the matching grills.
