Entree: Turkey – Central Anatolia – Çullama Köfte (Pan‑fried spiced ground meatballs simmered in a rich tomato‑pepper sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 1 lb (454 g) ground lamb (or ground beef/lamb blend)
- 1 small onion, about 4 oz (115 g), finely grated and excess moisture squeezed out
- 1 slice stale bread, crust removed, torn (about 1 oz / 30 g)
- 3 tbsp (45 ml) milk to soak the bread
- 1 large egg, about 50 g
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 3 tbsp (45 ml) olive oil for frying
- 2 tbsp (30 ml) olive oil (for sauce)
- 1 medium onion, about 6 oz (170 g), finely chopped (for sauce)
- 2 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 tbsp (15 g) red pepper paste (biber salçası) or additional tomato paste (optional for depth)
- 1 cup (240 ml) crushed tomatoes or tomato passata
- 1/2 cup (120 ml) water
- 1/2 tsp (1 g) sugar (to balance acidity)
- 1/2 tsp (1 g) red pepper flakes (pul biber), optional
- Fresh parsley or mint for garnish

Instructions

1. Tear the bread into a small bowl, add milk, and let soak until softened, about 5 minutes; squeeze out excess milk and crumble the bread.
2. In a mixing bowl combine ground lamb, grated onion, soaked bread, egg, chopped parsley, cumin, paprika, black pepper, and salt. Mix gently until just combined; avoid overworking.
3. Shape the mixture into small oval köfte, about 1.25–1.5 in (3–4 cm) long, making roughly 20–24 pieces.
4. Heat 3 tbsp (45 ml) olive oil in a large skillet over medium-high heat. Brown the köfte in batches, 2–3 minutes per side, until nicely seared but not fully cooked through. Remove and set aside.
5. In the same skillet, add 2 tbsp (30 ml) olive oil and reduce heat to medium. Sauté the chopped onion until soft, about 6–8 minutes. Add garlic and cook 30 seconds.
6. Stir in tomato paste and red pepper paste; cook 1–2 minutes to deepen flavors. Add crushed tomatoes, 1/2 cup (120 ml) water, sugar, and red pepper flakes if using; bring to a gentle simmer.
7. Return the browned köfte to the sauce, reduce heat to low, cover, and simmer 12–15 minutes until köfte are cooked through and sauce has thickened. Adjust salt if needed.
8. Garnish with chopped parsley or mint and serve hot with pilaf, bulgur, or crusty bread.