Zırh köfte is a masterclass skewer kofta from southeastern Turkish cuisine, made by re-mincing leftover ground meat with the back of a cleaver and kneading it with spices. Shaped long and thin, the skewers are grilled without added fat, keeping them low in calories.
Re-mince the leftover cooked beef mince on a wide board with a cleaver (or two large knives) until finely chopped; the fibres should break down close to a paste.
Add the grated onion, parsley, pepper paste, pul biber, cumin, salt and pepper to the re-minced meat and knead firmly with the palm of your hand until sticky.
Press portions of the mixture onto flat metal skewers, shaping them long and thin; smooth the mixture firmly so it does not slip off.
Grill the skewers over high heat without added fat, turning occasionally, for 8 minutes; the outside should lightly char while the inside stays juicy.
Keeping your hand damp while re-mincing the meat stops it from sticking to the blade. When shaping onto the skewers, very thin ends dry out quickly on the grill, so keep the thickness even along the length.
If you do not have a cleaver, striking the meat with two large chef's knives in alternation gives a similar texture; it takes a little longer but the result is just as fine.
Admin DadaGastro · verified in test kitchenZırh bıçağım olmadığı için iki bıçakla kıymayı dövdüm ama tam macun kıvamına getiremedim, hâlâ küçük et parçacıkları kalıyordu; bu şişten düşmeme açısından sorun yaratır mı, yoksa biraz kabalık normal mi?
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