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Gaziantep tray kofte

Serves 5Official

Ingredients

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Bulgur30%
  2. Onion22%
  3. Ground beef20%
  4. Ground lamb12%
  5. Pistachio 4%
  6. Walnut 4%
  7. Clarified butter (ghee) 2%
  8. Olive oil 2%
  9. Red pepper flakes 1%
  10. Salt 1%
  11. Wheat flour 1%
  12. Ground black pepper 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Soak the pistachios in hot water and peel off their thin skins.

  2. Brown the fatty mince in the olive oil. Add the three finely chopped onions and keep cooking until they wilt.

  3. When the mince is nearly done, add the black pepper and salt. Take it off the heat, stir in the pistachios and walnuts and let the filling cool.

  4. Put the bulgur, raw kofte mince, finely chopped onion, flour, pepper flakes, black pepper and salt in a bowl. Knead well with wet hands and divide in two.

  5. Grease the base of a 45-50 cm tray. Spread half of the mix about 1 cm thick, distribute the filling evenly and cover it completely with the rest.

  6. Smooth the top with a wet hand. Cut diamonds with a wet knife and brush on the melted ghee.

  7. Bake in an oven heated to 200 °C.

    30 min

  8. When it comes out, wet the top lightly, cover the tray and let it stand briefly so the kofte stays soft. Serve hot.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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