Sep 08 2026
Restaurants›The Peach Tree›Köfte Dürüm Recipe

Köfte Dürüm Recipe

Inspired by The Peach Tree
Time55m
Serves4

Minced lamb cooked over charcoal & salad in a soft wrap

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Ingredients

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Köfte (lamb patties)

Wrap & salad

Sauces & finishing

Method

Köfte (lamb patties)

  1. 1

    Prepare onion and mix

    Peel and very finely grate or blitz the onion. Place grated onion in a bowl and squeeze out excess liquid with your hands or a fine sieve — this prevents the köfte mix from becoming too wet. Add the minced garlic, chopped parsley, chopped mint (if using), breadcrumbs, egg, ground cumin, sumac, black pepper, salt and olive oil to the bowl.

  2. 2

    Combine with meat

    Add the ground lamb to the bowl. Using your hands, mix gently but thoroughly for about 2–3 minutes until all ingredients are evenly distributed and the mixture becomes slightly sticky. Do not overwork to avoid tough köfte.

  3. 3

    Shape

    Divide the mixture into 12 equal portions (about 50 g each). With wet hands, form each portion into an elongated oval or sausage shape about 10–12 cm long and 2–3 cm thick. Press gently in the middle so they cook evenly.

  4. 4

    Rest

    Cover the shaped köfte and refrigerate for at least 20 minutes (or up to 2 hours) to firm up. This helps them hold together on the grill.

  5. 5

    Cook (charcoal grill preferred)

    Light a charcoal grill and wait until coals are white-hot with a light layer of ash. Oil the grill grates lightly. Place köfte on the hottest part of the grill and cook for 3–4 minutes per side, turning once, until well browned and cooked through (internal temp ~72°C / 160°F). If using a stovetop grill pan or broiler, cook similarly over high heat, turning to get even char. Brush with a little olive oil if surfaces dry.

Wrap & salad

  1. 6

    Prepare vegetables

    While köfte rest or cook, thinly slice the tomatoes and cucumber. Thinly slice the red onion, then soak the onion slices in cold water for 5–10 minutes to mellow the bite; drain and pat dry. Shred the lettuce and pick the parsley leaves.

  2. 7

    Warm the wraps

    Warm the flatbreads briefly over the grill (30–60 seconds each side), in a dry skillet, or wrapped in foil in a low oven, until pliable and a little charred. Keep warm and covered with a clean towel to stay soft.

  3. 8

    Assemble salad

    On a flatbread, create a base layer of shredded lettuce, add tomato and cucumber slices, a few rings of red onion, parsley leaves and pickled peppers if using. Season the vegetables lightly with a pinch of salt and a tiny drizzle of olive oil if desired.

Sauces & finishing

  1. 9

    Make garlic yogurt

    In a small bowl combine the plain yogurt with the crushed garlic, lemon juice and 0.25 tsp salt. Stir until smooth and taste to adjust seasoning. If the yogurt is very thick you can stir in 1–2 tsp water to loosen to a pourable consistency.

  2. 10

    Finish and serve

    Place 2–3 hot köfte on top of the salad-lined wrap. Drizzle with garlic yogurt and sprinkle with sumac and a pinch of chili flakes or pul biber if you like heat. Fold the bottom edge of the wrap up and roll tightly to enclose (dürüm style). Repeat for remaining wraps. Serve immediately with extra yogurt and lemon wedges on the side.

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