Craving a flavorful escape to the vibrant streets of Turkey?
Get ready to transform your kitchen into a kebab haven with these tender, juicy Turkish Lamb Kebab Koftas, bursting with aromatic spices and a hint of smoky char.
Discover the secrets to achieving kofta perfection – from simple ingredients to a cooking method that guarantees a delicious experience.
Ingredients
Okay, so, for the soufflé – which, trust me, is totally worth it – you're gonna need some stuff. I'm talking about 60 grams of unsalted butter – or, like, 4 tablespoons.
Next up, we need a cup of finely chopped leeks. Or, if you're feeling wild, scallions or shallots will do in a pinch! Just the white parts, though.
Then, grab 1/3 cup of plain all-purpose flour – don't bother sifting! A cup of milk is next. And, of course, cheese! I'm talking a cup of grated melting cheese. Gruyere is the top-tier choice, if you wanna get fancy!
Don't forget 3 eggs. We'll separate 'em. A pinch of salt and pepper, too and we're getting close.
For the second bake, you'll need 1 1/4 cups of cream, another 4 tablespoons of grated cheese, and – yep, you guessed it – another pinch of salt and pepper!
Preparation
First, I get the oven preheating to 180C/350F—and very important—I grease either four regular-sized ramekins or six smaller ones really well, because nobody wants soufflé stuck to the dish! I also put the kettle on to boil because I'll need plenty of boiling water later.
Next, I melt half the butter—that's 2 tablespoons—in a medium saucepan over medium heat. I toss in the chopped leek and sauté it for a couple of minutes until it softens up nicely, then I transfer it to a bowl. That'll be going in later.
In that same pan, I melt the remaining butter. I add the flour, then stir for a couple of minutes. After that, I whisk in 1/4 cup milk, and when it's combined, I add the rest of the milk.
Cooking
I'm whisking constantly over the medium heat, and in a minute or two, it'll start to thicken up, so keep at it! Once it becomes the consistency of a thick pouring cream, pull it off the heat and get ready for the next step.
Don't forget to preheat your oven to 350°F (180°C). I use four larger ramekins, but six smaller ones will work too—whatever floats your boat! Grease them well.
Time to get those soufflés in a baking dish and fill it with boiling water halfway up the ramekins' sides—kind of like giving them a warm bath!
- Bake 'em for about 20 minutes until they're puffed up and golden.
- Got some freezer space? These bad boys work great frozen!
- Let cool completely and wrap individually.
I pull 'em out and run a knife around the edge to help them come out of the ramekins nice and easy. They'll deflate a bit as they cool. Don't worry—they'll be back!
Serving Suggestions
For a second bake, you should preheat your oven to 350°F (180°C) again—yes, we're doing this twice! Place a soufflé on a tart dish, then pour about 1/4 cup of cream over the top. Sprinkle 1 tbsp of grated cheese, a pinch of salt, and pepper!
Bake for 15 minutes! It's ready when it's puffed up and the cream is bubbly and golden brown—yum!
Now, serve it immediately! This soufflé doesn't wait for anyone, and believe me—you don't want to wait either! After all that work, grab a fork and dig in—you've earned it! The best part? You could serve it for breakfast, lunch, or dinner! It's totally your call.
Short Recipe Version
Turkish Lamb Kebab Koftas
Prep time: 15 mins
Cook time: 20 mins
Servings: 4
Ingredients:
- 1 lb ground lamb
- 1 small onion, grated
- 2 cloves garlic, minced
- 1/4 cup chopped parsley
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
- Combine all ingredients in a bowl and mix well.
- Shape mixture into small, oblong koftas.
- Thread koftas onto skewers.
- Grill or pan-fry over medium heat for 15-20 minutes, or until cooked through.
Nutrition (Per Serving – Estimate):
- Calories: 350
- Protein: 30g
- Fat: 25g
- Carbohydrates: 5g