Grilled Lamb and Beef Meatballs — Kofte Izgara
Grilled hand-shaped lamb and beef kofte from Istanbul seasoned with onion, parsley, and cumin, served with white bean piyaz salad, garlic-yogurt cacik, and a wedge of charred lemon.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate yellow onion and squeeze dry. Mince garlic and chop parsley. Dice tomato, slice red onion, grate cucumbers and squeeze dry. Knead lamb, beef, drained onion, garlic, parsley, cumin, pepper, and salt together for 4 minutes until tacky, then roll into 8 flattened logs. Halve lemon.
Rest 1
Stir grated cucumber into yogurt with half the dill and a pinch of salt for cacik. Toss white beans with red onion, tomato, sumac, vinegar, remaining dill, and olive oil for piyaz. Let both rest 5 minutes for flavours to settle.
Grill 1
Heat grill pan over high heat 4 minutes until ripping hot. Brush kofte and lemon halves with a little olive oil. Grill kofte 4 minutes per side over high heat until deeply charred and just firm to touch.
Grill 2
Char lemon halves 2 minutes alongside kofte over high heat until caramelised and golden.
Finish
Warm lavash on the hot grill 20 seconds per side over high heat until pliable and warmed through.
Plate
Lay warm lavash on each of 2 plates, set 4 kofte across the centre of each, pile piyaz alongside, spoon cacik into a corner, and finish with charred lemon wedges.
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