Turkish Kofte

• 1 lb ground beef or lamb (or a mix)
• 1 tbsp Koy Pepper Paste
• 1 tbsp Koy Tomato Paste
• 1 small onion, grated and drained
• 2–3 garlic cloves, minced
• 2–3 tbsp breadcrumbs
• 1 egg
• Quarter bunch parsley, chopped
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp chili flakes (maras)
• Salt to taste

• In a large bowl, combine the ground meat, grated onion, garlic, breadcrumbs, egg (if using), parsley, and all spices.
• Knead the mixture well for 3–5 minutes until sticky and fully combined. This helps develop the texture.
• Shape the mixture into small oval patties.
• Cover and refrigerate the shaped kofte for 30 minutes to firm up and blend flavors.

– Grill: Over medium heat, 3–4 minutes per side.

– Pan-fry: In a bit of oil over medium heat until browned and cooked through, about 4–5 minutes per side.