Sap kofte (charcoal-grilled meatballs)
Ingredients
- 850 gGround beef
- 150 gGround lamb
- 50 gOnion
- 30 gBreadcrumbs
- 5 gSalt
- 5 gGround cumin
- 5 gGround black pepper
- 5 gDried oregano
- 5 gRed pepper flakes
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Ground beef77%
- Ground lamb14%
- Onion 5%
- Breadcrumbs 3%
- Dried oregano 0%
- Ground black pepper 0%
- Ground cumin 0%
- Red pepper flakes 0%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Knead both minces, the onion, breadcrumbs, salt and all the spices together in a bowl.
Cover the bowl and chill it for 60 minutes.
1 hKnead the mixture again by slapping it on the counter, then chill for another 60 minutes.
1 hPass the mixture through a meat grinder, divide into 30 g pieces, roll them and press lightly by hand.
Grill the meatballs over oak charcoal, turning them often.
Where this recipe comes from
From a published work: quantities come from T.C. Zonguldak Valiliği İl Kültür ve Turizm Müdürlüğü, Bartın Yemekleri (2014); the method is written in our own words.
- T.C. Zonguldak Valiliği İl Kültür ve Turizm Müdürlüğü, Bartın Yemekleri (2014)Accessed: November 4, 2026
Last changed: November 1, 2026