Adana Köfke – Turkish Meatballs


Hello there, I am back again with these Adana Köfke; that are so delicious that my stomach cramps up with withdrawal symptoms just remembering them. You have my husband to thank that I post this recipe today because it was on his insistence that I start reducing the stack of lamb mince in my freezer.



These meatballs are just one taste explosion – a mixture of fresh herb and mint. The flavours are suttle and powerful at the same time.


I found this recipe in my new favorite cookbook Persiana. It’s surprisingly easy to make if you have a food processor, and is ready within minutes. Topping the kebab off with yoghurt goes nicely with the succulent lamb.



AdanaKoefke5Source: Persiana by Sabrina Ghayours

Adana Köfke Kebabs - Turkish Meatballs
Prep time
Cook time
Total time
Serves: 4
  • 500 g minced lamb
  • 1 large red onion, diced in a food processor or very finely chopped
  • 3 tsp chili flakes
  • 1 pack of flat-leaf parsley (30 g) finely chopped
  • 3 crushed gloves of garlic
  • ½ tsp ginger
  • 1 red pepper de-seeded and finely chopped
  • 2 medium eggs
  • 1 tsp salt
  • black pepper
  • sunflower oil
to serve!
  • flour tortillas or any other bread of your choice
  • cherry tomatoes
  • sliced onions
  • chopped parley
  • Greek yoghurt
  1. Place the red onion, chili flakes, parsley and ginger into the food processor and blend for about a minute.
  2. Now add the mixture with the meat into a mixing bowl and knead thoroughly - as if you would a bread dough. Make sure all the ingredients have been evenly distributed before you form them into 5-7 cm big balls.
  3. Shallow fry them in the oil for about 7-8 minutes on each side
  4. Serve the meatballs in tortilla wraps with sliced red onion and chopped parsley. Top the mixture with a little bit of Greek yogurt.


(Visited 1,171 times, 39 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: