13 Sep Sis Kofte Recipe: A Cultural Exploration
If your day is like mine, it’s a long Wednesday in the middle of a week crammed full of activities and extra projects at the office. Dinner has to be quick and easy and—judging by the contents of the refrigerator—it has to require simple ingredients. A quick review of recent dining history reveals that all of the standard go-to dishes involving our kitchen’s standard-bearer, ground beef, have been eaten on a very short rotation.
It’s time for something different, but equally as easy to prepare as any taco, spaghetti or burger recipe, and it’s gotta be just as accessible as those staple dishes have become. Enter the scramble for a new recipe.
Finding new recipes can be surprisingly difficult to find and commit to, especially when you’re looking for an entirely new dish that is familiar enough to win over your family. I find the best place to start the search is within the flavors of another culture. Pick a region or country that is interesting and scour for information pertaining to cuisine.
Check for cookbooks at the library or search the internet for travel blogs describing cooking techniques and providing recipes for certain dishes that will meet your criteria. It’s entertaining to study the cuisines of other cultures, and it can be interesting to see how similar many cultures really are when it comes to food and drink. Try making it a point this weekend to grab a cookbook from the library about Tunisian Tajine cooking or the open flame cooking of the Patagonia.
Today I’m going to share one of my favorite ground lamb and ground beef recipes from Turkish cuisine so that you can just get started with dinner. The dish is called sis kofte, or shish kofta, and is very similar to shish kebob. The biggest difference is the usage of minced meat in kofte, whereas kabob is made of cubed meat.
Kofte is a mixture of ground beef or lamb combined with chopped herbs and spices that can be skewered and grilled or rolled into balls and pan fried. It is best served on flatbread or pita with some sauteed or pickled onions, feta cheese, and hummus. Or you can make an easy yogurt sauce with plain yogurt, squeeze of citrus (like lemon), and your favorite herb (I love dill).
It’s a very tasty and unique variation of a meatball or meat loaf, and it’s even easier to prepare than either of those dishes. It’s so easy, in fact, it can be prepared at camp and enjoyed in the great outdoors.
2 pound ground beef
1/2 yellow onion, grated
4 cloves of garlic, minced
1/2 cup chopped fresh parsley or cilantro
1/2 cup chopped fresh mint
3 tablespoons Hungarian paprika (any paprika will work, even smoked)
2 teaspoons Kosher salt
1 teaspoon cayenne pepper
1 1/2 teaspoons fresh cracked pepper
8-10 sheets of lavash or flat bread, warmed
1 cup of hummus, any flavor
1 cup of feta cheese, crumbled
torn mint and parsley for garnish
- Mix together the lamb, beef, herbs, spices, onion, and garlic in a large bowl.
- If using wooden skewers, them in water for at least 30 minutes before grilling. Metal skewers are very cheap and will be useful for many other applications, so I recommend the purchase.
- Prepare a gas or charcoal grill for cooking at high heat with clean and well oiled grates.
- Split the meat mixture evenly for each skewer, at least 4 and up to 8 skewers. Roll the meat into a cylindrical shape and push the sharp point of the skewer into the meat.
- Grill the skewered meat, turning frequently, until the meat is about 135 degrees internally, about 15 minutes.
- Pull off of the grill and let it rest for ten minutes before removing from the skewer and serving on the warmed flatbread with onion, feta, hummus, and herbs.
The stove top is a fine alternative to the grill. If cooking indoors, roll the meat mixture into large oval shapes and cook in a skillet set to medium heat until the kofte reaches an internal temperature of 135.