A staple of Istanbul’s neighborhood restaurants, kuru köfte are easy-to-make patties of seasoned ground beef fried in oil. Served without sauce, they are crisp on the outside and tender inside, and are a classic everyday meal alongside rice pilaf or piyaz.
In a large bowl, knead the ground beef, onion, breadcrumbs, egg, cumin, Turkish red pepper flakes, and salt thoroughly for 10 minutes.
Shape the mixture into flat, round patties. Cover and refrigerate for 15 minutes.
Fry the patties in hot oil over medium heat until dark brown on both sides. Caution: the internal temperature should reach 71°C / 160°F; this takes about 10–12 minutes.
Transfer the patties to paper towels to drain off excess oil, then serve hot.
Important: Knead the mixture for at least 10 minutes so the patties do not fall apart while frying. Caution: If the oil is too hot, the outside may burn while the inside remains raw; fry over medium heat. Allergens: contains egg and wheat (gluten from the breadcrumbs). Do not strain and reuse the frying oil each time; reheating it can affect the flavor.
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