Turkish-Style Ground Turkey Kofta with Garlic Yogurt
Spiced turkey patties served over cooling garlicky yogurt with a warm chili-butter drizzle.
Recipe Author
Riff Kitchen@riffkitchen
TurkishDinnerHigh Protein
Turkish-Style Ground Turkey Kofta with Garlic Yogurt
Spiced turkey patties served over cooling garlicky yogurt with a warm chili-butter drizzle.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 15 cook
- 25 min
- servings
- 4
- effort
- Medium
Chef's note
The combination of charred lean meat and rich, cold yogurt creates a sophisticated balance of textures and temperatures.
Method
8 steps · tap one to tick it off
Tips
Chill the shaped kofta briefly. Ground turkey is soft. Fifteen minutes in the fridge firms the patties so they hold their shape in the hot pan.
Cook them to 75°C in the center. Ground turkey must be fully cooked. A thermometer in the thickest patty is quicker and surer than cutting one open.
Take the yogurt out early. Fridge-cold yogurt chills the hot kofta and sets the chili butter on contact. Let it sit out while you shape the patties.
Swaps
No plain Greek yogurt? Plain regular yogurt, strained 20 minutes in a paper-towel-lined sieve to thicken it.
No red chili flakes? Aleppo pepper, the closest match to Turkish pul biber, or sweet paprika with a pinch of cayenne.
No butter? Olive oil, warmed with the chili flakes. Lighter, without the nutty edge.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the yogurt and chili butter separate from the kofta.
Freezer: 2 to 3 months for best quality. Freeze the kofta only; the garlic yogurt turns watery and grainy when thawed.
Reheat: In a covered skillet with a splash of water, turning once, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
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Chef's note
The combination of charred lean meat and rich, cold yogurt creates a sophisticated balance of textures and temperatures.
Instructions
Follow the steps to perfection.
Tips
Chill the shaped kofta briefly. Ground turkey is soft. Fifteen minutes in the fridge firms the patties so they hold their shape in the hot pan.
Cook them to 75°C in the center. Ground turkey must be fully cooked. A thermometer in the thickest patty is quicker and surer than cutting one open.
Take the yogurt out early. Fridge-cold yogurt chills the hot kofta and sets the chili butter on contact. Let it sit out while you shape the patties.
Swaps
No plain Greek yogurt? Plain regular yogurt, strained 20 minutes in a paper-towel-lined sieve to thicken it.
No red chili flakes? Aleppo pepper, the closest match to Turkish pul biber, or sweet paprika with a pinch of cayenne.
No butter? Olive oil, warmed with the chili flakes. Lighter, without the nutty edge.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the yogurt and chili butter separate from the kofta.
Freezer: 2 to 3 months for best quality. Freeze the kofta only; the garlic yogurt turns watery and grainy when thawed.
Reheat: In a covered skillet with a splash of water, turning once, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix