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

 
There's nothing like sharing food with family (and friends when permitted!) and it's always fun to cook Turkish for family when we come back to visit the UK; this year more so because no-one has actually made it out to see us this year. It's probably fair to say everyone has reverse holiday blues, you know that downcast feeling that usually comes from returning from a fabulous holiday and getting back to normality - well it seems like we all got it from not actually being able to go get a holiday-fix this year.

It's not just the sun-sand-sea they've missed it's so much more including Turkish food which I totally understand. There is so much British (and many other cuisines) foods I miss in Turkey. We make dishes from home regularly but there are so many tastes that just cant be found or matched and being blessed with so much tasty and economical local foods it's only normal that we eat a predominantly Turkish diet.

So I promised if I made it back this year I'd spend my 14 days quarantine time not just indulging in British treats but also cooking the tastes of Turkish holidays for everyone else. That's the true meaning of a balanced diet, right?

Finding authentic Turkish spices and ingredients where my family are based isn't that easy and I must confess faced with self-quarantine makes it that extra bit harder so I've been really excited to discover Baharat website specialising in genuine and affordable Turkish spices in the UK.

Everyone in this family loves meatballs, one of my favourite ways to eat them is Izmir style in tomato sauce, but grilled meatballs with salad and flatbreads come in at a very close second and most importantly it's a fab dish to cook and share. Served with pittas, fresh salad, onions and pickles you can make half a kilo of meat really stretch.

Adapting my usual meatball recipe was extra easy; Baharat's kofte blend is full of tasty flavour and free from unwanted additives —a perfect addition to our kitchen. (Recipe below)

Want to get your hands on some delicious authentic Turkish spices - check out Baharat's website here and don"t miss the chance to win a selection of Baharat's spices in this Spice Collection Giveaway

Bol Baharat Köfte Meatballs WIth Sumac Onions & Yoghurt Sauce

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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.

Prep

30m

Cook

15m

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Category:	Meat 'Et'
Seasons
Cuisine Type	Turkish

Ingredients

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

1/2 Teaspoon Baharat MEDITERRANEAN SEASONING

Drizzle of olive oil

Bol Baharat Köfte Meatballs WIth Sumac Onions & Yoghurt Sauce Directions

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

To cook the Turkish meatballs.

5. 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.
6. 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. 
7. 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. 
8. To serve: Fill the base of the pitta breads with fresh rocket and parsley and place inside two meatballs. 
9. Top with the sumac onions and yoghurt sauce and enjoy.

Recipe notes

Baharat.co.uk 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 Baharat.co.uk 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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