Cheese-Stuffed Lamb Meatballs — Kasarli Kofte
Anatolian lamb meatballs stuffed with melty kasar cheese, pan-grilled until edges crisp and the cheese centre runs molten, served on lavash with sumac onion, charred long pepper, and parsley.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate yellow onion and squeeze juice into a bowl. Mince garlic, slice red onion thinly, chop parsley, halve lemon. Combine lamb with onion juice, garlic, cumin, oregano, pul biber, salt, pepper, and ice water in a wide bowl. Rest 5 minutes.
Build
Knead lamb mixture 2 minutes until tacky and elastic. Divide into 8 portions, flatten each into a disc, place a kasar cube in the centre, seal lamb tightly around cheese into oblong patties.
Grill
Heat olive oil in a grill pan over medium-high 1 minute. Working in two batches if needed, lay patties down and grill 4 minutes per side over medium-high heat until edges char deeply and cheese melts at the seam.
Char
Add sivri peppers and tomatoes to the hot grill, cook 3 minutes per side over high heat until skins blacken and flesh softens. While vegetables char, toss red onion with salt, sumac, and half the parsley until evenly coated.
Plate
Lay lavash on warm plates, arrange grilled kofte across the bread, lay charred pepper and tomato alongside, pile sumac onion next to the kofte, scatter remaining parsley, finish with a squeeze of lemon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.