Adana Kofte Recipe

Prepare vegetables

Roast the red bell pepper over an open flame, under a broiler, or on a hot grill until the skin is blackened. Place in a bowl and cover to steam for 10 minutes, then peel, remove seeds and finely chop until you have about 1/2 cup. Finely grate the onion, then squeeze out as much liquid as possible using a towel or cheesecloth; measure 1/2 cup of the grated onion.

Combine ingredients

Place the ground lamb in a large mixing bowl. Add the chopped roasted red pepper, grated (and drained) onion, chopped parsley, Aleppo pepper (pul biber), hot red pepper flakes, salt, black pepper, and toasted ground cumin (if using).

Work the meat

Using your hands, mix thoroughly for 6–8 minutes until the mixture becomes tacky and cohesive. While mixing, add the ice water tablespoon by tablespoon to help bind and keep the mixture moist. Proper mixing develops the protein and gives the köfte its characteristic texture. Taste a tiny bit cooked (optional) or adjust seasonings if needed.

Chill to firm

Cover the bowl and refrigerate the mixture for at least 30 minutes (or up to 2 hours) to firm up, which makes shaping easier.

Preheat grill

Preheat a charcoal grill to medium-high (direct heat) or heat a gas grill or grill pan until very hot. If using a charcoal grill, allow coals to develop a white ash. Lightly oil the grill grates.

Shape onto skewers

Divide the meat mixture into 8 equal portions (about 125 g / 4.4 oz each for 1 kg). Wet your hands slightly to prevent sticking. Take one portion and press it around a flat metal skewer, spreading it out into a long, flattened sausage shape about 1–1.5 cm (3/8–5/8 in) thick and 12–15 cm (5–6 in) long. Press the meat so it adheres to the skewer and forms a uniform thickness. Repeat with remaining portions and skewers.

Grill the köfte

Brush the köfte lightly with olive oil. Place skewers on the grill and cook 3–4 minutes per side, turning to get even charring and cook through. Total grilling time is typically 8–12 minutes depending on thickness and heat. Grill the halved tomatoes and peppers alongside the köfte, turning until blistered and slightly charred (about 6–8 minutes). The internal temperature of lamb should reach about 70°C (160°F) for well-done; Adana is traditionally cooked through with a nice char.

Rest

Remove the skewers from the grill and let rest 3 minutes to redistribute juices. If you prefer, gently slide the köfte off the skewers onto a serving platter.

Warm the flatbreads briefly on the grill or in a dry pan. Brush with melted butter or clarified butter if desired. Arrange a piece of köfte on each flatbread, add grilled tomato and pepper, and top with sumac onions and a squeeze of lemon. Serve extra parsley, lemon wedges, and pul biber at the table.

Leftovers and storage: Cool leftover köfte, wrap tightly and refrigerate up to 2 days or freeze for up to 3 months. Reheat gently on the grill or in a skillet.