Lamb and beef köfte with marinated Turkish peppers and chickpea rice

Selin Kiazim's delicious Turkish köfte recipe is served with a fluffy, buttery chickpea rice, marinated hot Turkish peppers and a deliciously moreish Aleppo chilli butter. The recipe makes more butter than needed but any leftovers are delicious drizzled over just about anything. 

First published in 2022
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This dish is made to specifically pair with Beronia's Rioja Reserva wine. Follow Beronia on Facebook and Instagram.

Ingredients

Metric

Imperial

Köfte

Marinated peppers

  • 8 hot Turkish peppers, or mild, depending on your preference
  • 1 garlic clove, finely grated
  • 5 tbsp of extra virgin olive oil
  • 2 1/2 tbsp of vinegar, red wine, white wine, moscatel or cider vinegar all work well

Chickpea rice

Chilli butter

To serve

Method

1

Combine the beef and lamb mince along with the onion and parsley and season generously with salt and pepper. Knead the mix for a few minutes until very well combined. Divide the mix into 4 and roll each portion into a tight ball and then a long sausage shape approximately 2/3cm in diameter

 

2

Line a large tray with foil and space apart the köfte in it. Using your fingers, make indents in the koftë approx. 1cm apart to flatten them out slightly. Leave the köfte to rest whilst you prepare the other elements

3

Pre-heat a grill to its highest setting. Lay the peppers out on a tray and cook under the grill until dark and blistered, turning halfway through. This takes 5–10 minutes, depending on your grill 

4

Leave the peppers to cool slightly (leave the grill on for the koftë) then remove any dark skin that peels away easily (although a little char left on them is good). Whisk together the olive oil, vinegar and garlic with some salt and pepper and pour over the peppers. Leave to marinate for at least 1 hour

5

Heat a medium-sized pan over a medium-high heat and bring the chicken stock (or water) to the boil in a small pan. Add in the butter and olive oil followed by the orzo and fry for 2 minutes, until just starting to become golden. Turn the heat down a little and add the onion and a pinch of salt. Cook the onion for 6–8 minutes (use a lid to help create steam) or until a little softened

6

Add the rice, chickpeas and a little more seasoning and stir well. Pour in the boiling stock and reduce the heat to low. Place a lid on top and cook for approximately 15-20 minutes or until the rice is cooked through and all the liquid has been absorbed. Turn the heat off, place a piece of kitchen towel over the pan and secure with the lid (this will help to absorb any excess moisture)

  • 200g of white rice, ideally Turkish Baldo rice but long-grain also works, rinsed
  • 400g of chickpeas, (1 tin), drained
7

Halfway through cooking the rice, place the köfte under the grill and cook for 3–4 minutes on each side or until browned. Leave to rest for 10–15 minutes 

8

To make the chilli butter, melt the butter in a small pan over a medium heat and continue to cook until a hazelnut colour is achieved. Strain through a sieve and leave the butter to cool for a few minutes before adding the chilli flakes

9

Heat a large frying pan over a high heat. Wrap each köfte in a lavash or flatbread, trimming off any excess bread. Place them seam-side down in the frying pan. Cook on all sides for 30 seconds or so or until toasted all over

  • 4 lavash, or flatbreads
10

To serve, slice each köfte lavash in half on an angle and place on a plate. Serve a big spoonful of yoghurt next to it, along with 2 marinated peppers and a little of their marinade. Finish with a drizzle of chilli butter and a sprinkling of chopped parsley. Serve the rice in a bowl to share alongside a glass or 2 of Beronia's Rioja Reserva

First published in 2022
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At Oklava, Selin Kiazim expertly navigates Turkey's diverse culinary landscape, drawing on her own Turkish Cypriot heritage to create delicious dishes that are bursting with flavour.

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