köftesi

Köftesi is a general term in Turkish cuisine referring to meatballs. These meatballs can be prepared in a multitude of ways, varying significantly in ingredients, shape, and cooking methods depending on regional and personal preferences. The base ingredient is typically ground meat, most commonly lamb, beef, or a mixture of both, though chicken or fish köftesi also exist. Common additions to the ground meat include finely chopped onions, garlic, breadcrumbs or stale bread, eggs, and a variety of herbs and spices such as parsley, mint, cumin, and black pepper.

The shape of köftesi can range from small, bite-sized spheres to larger, flattened patties. Cooking methods are diverse and include pan-frying, baking, grilling, or simmering in sauces or stews. Some popular variations include İzmir köftesi, which is baked with potatoes and a tomato sauce, or Sulu köfte, a soup-like dish featuring soft meatballs cooked in a flavorful broth. Köftesi is a staple in Turkish households and is widely enjoyed in restaurants and as street food. Its versatility makes it a fundamental component of Turkish gastronomy, adaptable to countless culinary contexts.