Turkish Adana köfte kebabs from Persiana: Recipes from the Middle East & Beyond (page 122) by Sabrina Ghayour

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Yogurt with cucumber, garlic and dill (Cacik)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on September 22, 2021

    These were good but the egg made them really soft. The flavour was good

  • okcook on April 19, 2016

    I made the mixture into meat balls and grilled on top of the stove for convenience. The meat mixture seemed a little sloppy to me so I added a couple of handfuls of breadcrumbs, formed the meatballs, covered and refrigerated overnight allowing them to set up. They stayed together well on the grill. Cooked to 165F in the centre. Didn't want to dry them out. They were really lovely with a delicate texture and deep lamb flavour.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.