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Balaban Köfte | Turkish Street Food Classic on Toasted Flatbread
(0)
45 min
Under an hour
Knuspr-Küche
Der legendäre Balaban Kebab aus Eskişehir: Saftig gegrillte Rinder-Köfte auf knusprig gerösteten Fladenbrotwürfeln, beträufelt mit kräftigem Rinderfond, kühlem Knoblauchjoghurt, aromatischer Tomatensauce und zischender heißer Butter. Echtes türkisches Streetfood für Genießer!
Ingredients
Preparation method
Prepare & shape köfte mixture
Finely grate or chop the yellow onion and two of the garlic cloves. Place the minced beef in a bowl and knead together with the onion, garlic, 1 tbsp olive oil, ground cumin, sweet paprika, half of the chilli flakes, and 1 tsp each of fine table salt and black pepper. Knead the mixture vigorously for at least 5 minutes so that the köfte achieve a firm, juicy bind. Then shape into 12 small, round, and flat köfte patties.
Prepare sauces & toasted bread
For the garlic yoghurt, press the third garlic clove and stir until smooth with the Greek yoghurt and a pinch of salt. Warm the beef stock in a small saucepan.
For the tomato sauce, melt 20 g of butter in a saucepan. Briefly sauté the tomato paste, add the strained tomatoes, and simmer over medium heat for about 5 minutes with a little salt, pepper, and the remaining chilli flakes until thickened.
Chef's tip
The secret of Eskişehir Balaban Kebab is the kneading: the longer the minced meat is worked, the juicier and more elastic the köfte become.
Together with the cool garlic yoghurt and the savoury tomato sauce, the foaming hot butter gives the dish its incomparable street food flavour.
30 min
Under an hour
