Izmir Kofte

195/18: Izmir Kofte

195/18 – Izmir Kofte:

Whenever I am need of inspiration I reach for the Berber & Q cookbook! Next up on the list was Izmir Kofte.

The Book:

This recipe is from Berber & Q by Josh Katz:

The Prep:

The night before the cook I made the white bean and onion salad and the quick pickled red cabbage. On the day of the cook my wife made the Acili Ezme (kebab salsa).
For the Izmir Kofte I mixed cumin, coriander, allspice, beef mince (Farmison), onion, garlic, flat leaf parsley, Aleppo chilli (Steenbergs), thyme, salt and pepper. Everything got mixed together then I shaped the patties with 65g of the mixture, placed them on a tray and left them in the fridge to firm up.

The Cook:

A chimney of Oxford Charcoal Oak Lumpwood into the Napoleon Pro 22. I used the charcoal baskets to create two heat zones. Cast iron grate on top to warm up then patties on the indirect side.

Izmir Kofte

I placed a chunk of walnut on the charcoal.

Izmir Kofte

Starting to take a nice colour. Once the patties were around 60c internal temperature (Thermapen) I moved them to the direct side of the grill. I added some chillies to blacken a bit too.

Izmir Kofte

Time to Serve:

Izmir Kofte with Acili Ezme, White Bean and Onion Salad and Quick Pickled Red Cabbage.

Izmir Kofte

The Izmir Kofte looked fantastic, smelt great too!

Izmir Kofte

The side dishes were looking great too.

Izmir Kofte


Another great recipe from the Berber and Q book. Doing the prep the night before made this a really quick and simple cook on the day. You could even prepare the Izmir Kofte in advance to make it even easier. Such a tasty dish and the side dishes really worked well with the Izmir Kofte.

Cook Difficulty: 2/5 
Cook Duration: Short: 2/5
Cook Equipment: Napoleon Pro 22
Cook Method: Reverse Sear
Charcoal: Oxford Charcoal Oak
Smoking Wood: Walnut
Cook temperature: 275c
Cook time: 15 minutes
Internal temperature: 70c
Notes: No major changes.

This recipe is from Berber & Q by Josh Katz:



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