Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended.
I was out at a filming all day yesterday for a baking book we’re publishing at work which was pretty great. It was so interesting to see all the processes involved in making food videos. It is an insane amount of work and time and it made me feel doubtful that I’ll ever be able to do anything similar in my tiny flat with lack of funds to buy any equipment, despite the fact that Will is constantly on at me to give it a try! Looks like I might have to stick to the still images at least for the moment.
At the end of the day Will informed me he was making me dinner which was an excellent end to a good day. Will loves cooking as much as I do. One of the reasons I love food and cooking so much is that it’s something Will and I both get so happy about. We love talking about food and planning menus. Sharing food with Will is my favourite favourite thing.
So yes, it’s always a nice treat when Will wants to cook for me. Especially when he wants to make one of his Dad’s recipes. These Turkish Kofte Bowls are pretty quick to make and taste amazing. Will’s dad normally grills the kofte but we cooked them in the griddle pan first and then finished them off under the grill to get them all brown and crispy on the outside. We served it with another favourite of ours, pine nut rice, which I’ve shared here before. Plus some grilled vegetables, yoghurt and feta. Obviously I added plenty of my new favourite thing in the world, aleppo chilli flakes.
In case you haven’t noticed by now, we have a serious addiction to yoghurt in this house. I guess Will can blame it on his Turkish heritage. I don’t know what my excuse is but I basically add yoghurt to 80% of my meals. I love it so much.
Turkish Kofte Bowls
For the Kofte
- 400 g Beef Mince
- 1 tsp Cumin
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp mixed herbs
- 1 tsp Aleppo Chilli Flakes
- 1 Egg Yolk
- 50 g Breadcrumbs
- 1 Onion finely chopped
- 3 cloves Garlic finely chopped
- 1 tbsp Vegetable Oil
For the Roasted Veg
- 1 Red Pepper sliced
- Handful Cherry Tomatoes
- 1 tbsp Olive Oil
- Salt and Pepper
- Pine Nut Rice
- Greek Yoghurt
- Preheat the grill to high. Place all of the kofte ingredients apart from the oil into a large bowl and mix everything together until it's completely combined. Make 10 rugby-ball shaped kofte from your mixture - ours were about a tablespoon of mixture each.
- Place the peppers and tomatoes on a pan with some salt, pepper and the olive oil. Put them under the grill and cook until everything is charred and softened, about 15 minutes.
- While the veg is cooking heat a griddle pan over a medium-high heat and coat with the vegetable oil. Griddle your kofte for about 10 minutes and then place the pan under the grill for another 5 minutes so that the outsides get really crispy and brown.
- Serve your kofte in bowls with the roasted pepper and tomatoes, some pine nut rice and some feta and yoghurt. Top with a sprinkling of aleppo chilli flakes.