A Salihli-style Turkish kofte made with lamb mince, a little flour and salt, grilled close to wood embers.
20 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Knead the ground lamb, flour, and salt in a wide bowl for 8 minutes.
Shape the mixture into thin meatballs about finger length.
Place the tomatoes and green peppers on the grill to roast.
Slice the onion into half moons, chop the parsley, and toss with black pepper.
Cook the meatballs on a hot grill for 4 minutes on the first side, until colored.
Turn the meatballs and cook the second side for 4 more minutes.
Place the roasted tomatoes and green peppers beside the meatballs and serve with the parsley onion salad.
💡 Tip: If you do not have a grill at home, heat a cast-iron pan very well; turning the meatballs too early breaks the firm Salihli-style surface.
🍽️ Serving suggestion: Serve the meatballs hot with roasted tomatoes, green peppers, parsley onion salad, and ayran if desired.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~450
kcal calories
31
g protein
13
g carbs
30
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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