Adana kofte

AT A GLANCE

  • Serves 8 people

01   Process all ingredients and 2 tsp each of freshly ground black pepper and sea salt in a food processor until a coarse paste forms.
02   Using wet hands, form ¼ cupfuls of mixture into 2.5cm x 15cm sausages, then insert skewers lengthways into sausages, pressing meat mixture around skewers to secure well.
03   Barbecue or char-grill köfte over high heat, turning often, for 3-4 minutes or until cooked through, then serve with burghul pilaf to the side and shepherd’s salad passed separately.

Topics:

TURKISH, CAPSICUM, FAST, SUMMER, LAMB, MAIN

Recipe:

ISMAIL TOSUN

Photography:

GORTA YUUKI

Styling:

ISMAIL TOSUN

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