Bol Baharat Köfte Meatballs WIth Sumac Onions & Yoghurt Sauce

A wonderful crowd pleaser, these tender, juicy meatballs are bursting with Turkish Mediterranean flavours. Served hot in pitta parcels with vibrant sumac jewelled red onions and fresh greens and topped with creamy yoghurt sauce these meatballs bring the taste of the Turkish kebab-house home.



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Category: Meat 'Et'
Seasons All
Cuisine Type Turkish


For The Meatballs

500 Grams Lean Mince (Beef/Lamb or mixed)
3 Tablespoons Baharat KOFTE KEBAB SEASONING*
1 Medium Onion, grated
4 Tablespoons Semolina grains*
1 Large Egg
8 Pitta / Lavash breads

For The Sumac Onions

2 Small Red Onions
1 Teaspoon Baharat Sumac flakes*

For The Meatball Yoghurt Sauce

1/2 Cups Thick / Strained Yoghurt
1 Generous squeeze of Lemon juice
Drizzle of olive oil

Bol Baharat Köfte Meatballs WIth Sumac Onions & Yoghurt Sauce Directions

    Bol Baharat Kofte: Super Easy, Full Flavour, Meatball recipe using Kofte blend.

  1. Add the meat, Baharat Köfte Seasoning mix and the other ingredients into a large mixing bowl and bring together the ingredients with your hands. The spices, grain and egg, should be blended through, the mixture combined well but not over mixed so that the mince texture is lost.
  2. Rest the meat mixture for a minimum of one hour, several if possible and ideally overnight removing it from the fridge 30 minutes before cooking. This will allow the flavours to blend and the meatballs to stay tender.
  3. Cut the onions into thin crescents, place in a shallow dish and massage in the Baharat Sumak flakes. Place on a serving plate with freshly chopped parsley and/or rocket.
  4. Place the yoghurt into a small bowl and combine with the lemon juice, olive oil and Baharat Mediterranean blend. Combine and place in the fridge until serving.
  5. To cook the Turkish meatballs.
  6. Take the meat mixture and taking large walnut-shell sized portions roll into a ball before gently flattening in the palm of your hand into a small patty. Repeat until you have 16 meatballs.
  7. Heat a griddle or grill pan to very and high for a few minutes. Lower the heat to medium and place the meatball patties in batched onto the grill. Cook for around 4 or 5 minutes on one side before flipping over to the cook through. 
  8. Gently splash water onto the lavash / pitta breads and toast on the grill gently pressing down to absorb any flavouring left on the grill plan. 
  9. To serve: Fill the base of the pitta breads with fresh rocket and parsley and place inside two meatballs. 
  10. Top with the sumac onions and yoghurt sauce and enjoy.

Recipe notes is a Uk based site that offers authentic, Turkish sourced herbs and spices delivered direct to your door.

For these recipe I've used their Köfte blend with garlic, coriander, cumin and paprika. Dried sumac and Mediterranean seasoning which also includes thyme, oregano and basil.

Preparing the meatball mix ahead allows the flavours to blend.

I prepare my meatballs using a egg and semolina grains or cornmeal, these can be ommited but lend to a tender kofte. 

With thanks to who sent me their meatball seasoning along with my spice order. It's had a thumbs up from all members of the family - big and small! 

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