Pan-Fried Köfte with Garlic Yogurt
Beef köfte seasoned with grated onion, cumin and parsley, bound with breadcrumbs and pan-fried until browned and juicy. Serve these small, oval patties with creamy garlic yogurt.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer needed
Make the garlic yogurt: stir the yogurt, grated garlic and one-quarter of the salt, approximately 1.25 g (1/4 tsp), together in a small bowl. Cover and refrigerate while you prepare the köfte.
- No timer needed
Coarsely grate the onion. Gather it in a clean kitchen towel and squeeze firmly over the sink to remove excess juice; you should have roughly 60–70 g of squeezed onion. Discard the juice. Finely chop the parsley.
- No timer needed
Put the beef, squeezed onion, breadcrumbs, parsley, cumin, black pepper and remaining salt, approximately 3.75 g (3/4 tsp), in a large bowl. Mix and gently knead by hand until evenly combined and slightly tacky. Divide into 16 equal portions and shape into oval patties approximately 6 cm long, 4 cm wide and 2 cm thick (2 1/2 × 1 1/2 × 3/4 inches). Place on the raw-meat plate. Wash your hands and clean any surfaces that touched raw beef.
- 02:00
Heat a 28 cm (11-inch) heavy frying pan over medium heat for about 2 minutes. Add 10 ml (2 tsp) oil and swirl to coat the base. The oil should shimmer without smoking.
- 04:00
Add 8 köfte in a single layer with space between them. Cook without moving for about 4 minutes, until the undersides are well browned. Reduce the heat slightly if they begin to scorch.
- No timer needed
Turn the köfte and cook for another 4–6 minutes, until browned on the second side and the centers reach at least 71°C (160°F). Insert the thermometer horizontally from the side into the center of several patties, including the thickest. If necessary, reduce the heat and continue cooking until that temperature is reached. Transfer to a clean serving plate using clean utensils, not the plate used for raw beef.
- No timer needed
Remove any scorched loose crumbs from the pan, then add the remaining 10 ml (2 tsp) oil. Cook the remaining 8 köfte in the same way: about 4 minutes on the first side, then 4–6 minutes on the second, checking for a center temperature of at least 71°C (160°F). Transfer to the serving plate with clean utensils.
- No timer needed
Divide the köfte among 4 plates, allowing 4 patties per person. Stir the chilled garlic yogurt and spoon one-quarter beside each portion. Serve immediately.
Chef tips
- Keep the patties evenly thick so they finish cooking at a similar time.
- Squeeze the onion before mixing; excess onion juice can make the patties loose and hinder browning.
- Do not press the köfte down while frying, which pushes out their juices.
- If your pan cannot hold 8 patties with gaps between them, use additional batches and allow extra cooking time.
- The 47-minute estimate allows up to 10 minutes per batch; the thermometer reading takes priority over the clock.
Equipment check
- 28 cm (11-inch) heavy frying pan
- Large mixing bowl
- Small bowl
- Box grater
- Fine grater or garlic press
- Clean kitchen towel
- Knife and cutting board
- Kitchen scale and measuring spoons
- Spatula or tongs
- Instant-read food thermometer
- Plate for shaped raw köfte
- Separate clean serving plate
Nutrition per serving
- Calories440
- Protein28 g
- Carbs12 g
- Fat31 g
Tags
Behind the dish.
Overview
These pan-fried köfte combine beef, grated onion, cumin, parsley and breadcrumbs in small, oval patties. The recipe makes 16 köfte, enough for 4 servings, with thick garlic yogurt alongside. Allow about 47 minutes: 25 minutes for preparation and 22 minutes for heating the pan and cooking two batches.
Technique
Squeezing the grated onion keeps the mixture easy to shape while retaining its flavor. Fine breadcrumbs help hold the patties together without an egg, and cooking in two batches gives each köfte room to develop a browned crust.
Ingredient notes
Beef with about 15–20% fat gives a juicier result than very lean mince. Use fine, plain dried breadcrumbs rather than coarse panko, or crush panko before weighing. Thick plain yogurt makes a sauce that stays neatly beside the köfte; finely grated garlic distributes its flavor evenly.
For a gluten-free version, use certified gluten-free breadcrumbs and check the other packaged ingredients for gluten. For a dairy-free accompaniment, use thick, unsweetened dairy-free yogurt. The standard recipe contains wheat and milk.
Serving & storage
Serve 4 köfte per person with a quarter of the garlic yogurt. Flatbread, rice or a simple tomato-and-cucumber salad can be added separately.
Cook the centers of the köfte to at least 71°C (160°F); browning alone does not establish doneness. Refrigerate cooked köfte and yogurt separately in covered containers within 2 hours, or within 1 hour if the ambient temperature exceeds 32°C (90°F). Keep at 4°C (40°F) or below and use within 3 days. Reheat köfte to 74°C (165°F), but serve the yogurt cold. Cooked köfte can be frozen for up to 2 months for best quality; thaw in the refrigerator before reheating.
Nutrition is an approximate estimate per serving, including garlic yogurt and all the cooking oil, but excluding side dishes.
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