What is it that is so craveable about mini versions of our favorite foods? For me, I think it’s because I like to eat with my hands. Somehow, food just tastes better that way.
Also, I feel like I get to eat more food when I’m enjoying mini-versions of my favorites. I recognize that eating 3 sliders isn’t actually more food than one full-size burger, but in a weird way it satisfies my desire to over indulge. I think this is because I come from a large family and I always worry a little bit that someone else is going to get their hands on my share of the food on the table.
I could tell you lots more about my middle-child issues, but I know you really don’t want to hear about all of that. Or, more accurately, I probably shouldn’t write about it all over the internet. Please keep thinking that I am normal.
Okay, lets talk about Kofte.
Also known as Kofta, Kefta, Keftes, Kufta, Kafta, and seriously just SO MANY other names. I’m REALLY generalizing right now, so please don’t leave me comments about how I’m misrepresenting a traditional food in a specific region or country, because, again, I’m going to GENERALIZE. (Also known as plagiarizing from Wikipedia.) Kofte is a ball of ground meat mixed with onions and/or spices. Sounds like a meatball, right? Mostly, it is.
You can find about a million variations of this dish in anywhere from Albania to Israel to Turkey, and I bet that everyone and their mother in each of these countries has their own recipe. I tried Kofte in Turkey and Keftes in Greece and (forgive me) they tasted pretty much the same to me. Just make this recipe and try these mini Turkish Koftes for yourself; you’re going to be HOOKED. Any other form of meatball just won’t cut it for you anymore. Topped with a tangy yogurt sauce and served on a bed of dressed lettuce and pita, you’ll be in Turkish food heaven. Which is a good place to be.
I used ground lamb as well as ground beef in this Turkish Kofte recipe, but if you’re not into lamb or you can’t find any, feel free to replace the lamb portion with more ground beef. The Kofte I had in Turkey were served in an elongated loaf shape, so I did the same for this recipe. I’m sure they taste equally delicious in regular-old-meatball form. If you can’t find mini pita bread, use full size pitas and place two or three koftes onto each piece. Okay, that should about cover any and all excuses or objections you may have toward making this recipe. Go forth and eat.
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Δ Hi, I’m Linda, mother of three and Mimi to three. My husband and I live in Texas. Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Learn more about me and my recipes!
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