Turkish Kofte with Mixed Meat

Name: Turkish Kofte with Mixed Meat
Ingredients: 2 small onions, grated; 1 small bunch of parsley, finely chopped; 1 small bunch of mint leaves, finely chopped; 375g (13oz) lamb mince; 375g (13oz) beef mince; 50g (1.7oz) toasted pine nuts, roughly chopped; 1½ tsp ground allspice; 1½ tsp ground cinnamon; ½ tsp grated nutmeg; 1½ tsp black pepper; 1½ tsp salt; Oil, to grease

These traditional Turkish sausages are best served with soft pita bread, tzatziki and salad. Simply mix juicy lamb and beef mince with a symphony of herbs and spices, before cooking the scorching heat of Ooni pizza ovens. Perfect for a BBQ feast, quick lunches and delicious dinners.

Activate Cooking Mode

This will enable your screen to stay on while you're cooking.

Method

1

Place the grated onions into a sieve or strainer to remove any excess liquid. Too much water could stop the Kofte from keeping its shape during cooking!
2

In a large bowl, add your strained onion, mint, parsley, meat, pine nuts, species and salt, and mix thoroughly until combined.
3

Shape the mix to 8-10 fingers, and leave them covered on a tray or board in the fridge for at least an hour.
4

Fire up your Ooni pizza oven. Aim for 300˚C (572˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.
5

Place your Cast Iron Pan with a little oil into the oven to preheat for 1-2 minutes. Remove the pan and add as many Kofte fingers as you can without overcrowding the pan.
6

Cook in the oven for around 6 minutes, or until golden brown on all sides. Make sure to flip the fingers every couple minutes to ensure an even cook. The inside of the meat should read about 70˚C (160˚F) on your meat thermometer. Once cooked, remove the pan from the oven and place the cooked Kofte aside while you cook the rest.
7

Serve right away with your serving of choice! We recommend stuffing your Kofte between warm pita bread, topped with fresh salad and dressed in creamy tzatziki.