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:
Berber & Q
The Prep:
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.
I placed a chunk of walnut on the charcoal.
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.
Time to Serve:
Izmir Kofte with Acili Ezme, White Bean and Onion Salad and Quick Pickled Red Cabbage.
The Izmir Kofte looked fantastic, smelt great too!
The side dishes were looking great too.
SUMMARY:
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:
Berber & Q
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