Name: Turkish Turkey Kofta with Yogurt Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Turkey
Ingredients: 500 g ground turkey; 40 g crustless sandwich bread; 1 large egg; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp dried oregano; Salt and black pepper to taste; 1 tsp sumac (optional); 150 ml plain Greek yogurt; 1 sprig fresh mint, finely chopped; Extra virgin olive oil

Turkish köfte are spiced, juicy meatballs that form an essential part of Anatolian cuisine. This turkey version is lighter yet retains the aromatic depth of cumin and paprika, perfectly balanced by a cooling yogurt sauce.

Ingredients

How many are you cooking for?

Original recipe for 4 servings

500 g ground turkey
40 g crustless sandwich bread
1 large egg
2 cloves garlic, minced
1 tsp ground cumin
1 tsp sweet paprika
1/2 tsp dried oregano
Salt and black pepper to taste
1 tsp sumac (optional)
150 ml plain Greek yogurt
1 sprig fresh mint, finely chopped
Extra virgin olive oil

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Mix 3 min

In a large bowl, combine the ground turkey with the egg, crushed bread, minced garlic, cumin, paprika, oregano, salt, and pepper. Knead by hand for 3 minutes until the mixture clumps and stops sticking; this step is essential to prevent the meatballs from falling apart during cooking.
Step 2 Assemble 2 min

Shape into 8 elongated meatballs about 3 inches long, keep your hands damp with cold water to prevent sticking, and lightly dust with dry breadcrumbs to create a crispy crust when frying.
Step 3 Pan 8 min 180 °C

Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat (approx. 180 °C). Place the kofta without crowding and fry for 4 minutes per side until deeply golden brown and firm to the touch.
Step 4 Mix 2 min

Whisk the Greek yogurt with the finely minced garlic, fresh mint, lemon juice, and a pinch of salt until smooth. If too thick, stir in one tablespoon of cold water to adjust consistency without losing creaminess.
Step 5 Serve 1 min

Turn off the heat and transfer the meatballs to a serving plate. Pour the yogurt sauce into the center or alongside to let the thermal contrast highlight the spiced meat and creamy dairy flavors.
Step 6 Rest 2 min

Sprinkle sumac over the top to add an acidic, fruity note that cuts through the turkey fat, and garnish with parsley right before serving. Let rest for 2 minutes so juices redistribute evenly in every bite.

Storage

Store cooked kofta in an airtight container in the fridge for up to 3 days. The yogurt sauce keeps refrigerated equally. Freeze raw meatballs wrapped in film for 2 months.

Chef tips

Always dampen your hands with cold water before shaping; turkey meat is very soft and sticks easily if hands are dry.
Do not flatten the kofta when flipping in the skillet; indirect heat from the pan's edge helps cook the center without drying them out.
Squeeze out excess moisture from the bread before crushing it to prevent the mixture from absorbing too much liquid and falling apart.

Allergens

Gluten
Dairy
Egg

Diet

Not vegetarian (contains animal products)

This recipe contains ground turkey, so it is not suitable for vegetarians. Consult the vegan substitutions for a plant-based version.

Variations

Substitutions for a vegan version

Instead of: 500 g ground turkey

Use: same amount of pressed firm tofu cubes or sliced oyster mushrooms

Why: Poultry provides protein and juiciness; tofu or mushrooms absorb the same pan flavours.

Tip: Marinate tofu 15 min in soy sauce and oil before browning. If using mushrooms, sauté until they release liquid and brown.
Instead of: 1 large egg

Use: per egg: 50 g mashed firm tofu + 1 tbsp aquafaba (or 1 tbsp chia seeds soaked in 3 tbsp water)

Why: Egg binds, leavens or sets depending on the step; you need plant protein and liquid to mimic that role.

Tip: In doughs, blend tofu until creamy. For coating, use foamed aquafaba. In omelettes, add turmeric for colour.
Instead of: 150 ml plain Greek yogurt

Use: same amount of unsweetened plain soy yogurt

Why: Yogurt adds acidity and creaminess; plant yogurt keeps the acidic balance in sauces and marinades.

Tip: Do not boil plant yogurt or it will split. Stir in off heat or at the end.

Other variations

Replace turkey with lean ground lamb and add 1 tsp Turkish spice blend (Baharat) for a more intense and traditional flavor.
Incorporate 1 grated and drained onion into the mixture, and bake the kofta at 200 °C for 15 minutes for a lighter and juicier version.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Combine turkey with egg, breadcrumbs, and spices until a firm, uniform mixture forms without sticking.
2 Shape into elongated meatballs, lightly roll in bread crumbs, and set aside to maintain a crispy exterior.
3 Pan-fry in hot olive oil over medium heat for 8 to 10 minutes, turning occasionally until deeply browned.
4 Whisk together yogurt, minced garlic, fresh mint, and lemon juice until the sauce reaches a smooth consistency.
5 Plate the hot meatballs and generously drizzle the cool yogurt sauce over them for a striking temperature contrast.
6 Garnish with sumac and parsley to add brightness and a vibrant touch that elevates the final presentation.