Kaşarlı köfte are Turkish meatballs with a pocket of melting cheese tucked inside. They are a staple at steak houses in Istanbul, where they arrive sizzling with the cheese just starting to leak out. At home, you get the same payoff with a handful of pantry ingredients and one clever shaping trick.

This version uses a beef and lamb mix, a milk-soaked bread panade for tenderness, and a generous scoop of grated kaşar in the center. Pan-sear them and you get a browned crust, a juicy middle, and a molten cheese core. If you have never made stuffed meatballs before, the steps below walk you through it.

Prep time: 20 minutes. Cook time: 15 minutes. Servings: 4 (about 12 meatballs).

Key Takeaways

  • The cheese is the point. A spoonful of grated kaşar in the center is what separates kaşarlı köfte from plain Turkish köfte. Cheddar or mozzarella work as substitutes.
  • Two patties, pinched shut. The easiest way to stuff them is to sandwich the cheese between two thin patties and seal the edges, rather than trying to hollow out a ball.
  • Rest before you sear. A 30 minute chill firms the fat so the köfte keep their shape in the pan. Skip it if you are in a rush, but expect slightly softer meatballs.
  • Medium heat wins. Too hot and the outside burns before the center cooks. Medium heat gives an even, golden crust and lets the cheese melt through.
  • Serve like a Turkish grill. Rice pilaf, a chopped salad, and warm bread turn a dozen meatballs into a full dinner.

How to Make Kaşarlı Köfte

  1. Soak the bread. Place the bread in a small bowl and pour the milk over it. Let sit for 5 minutes until the bread absorbs the liquid, then squeeze out the excess.
  2. Mix the meat. In a large bowl, combine ground beef, ground lamb, soaked bread, egg, grated onion, garlic, parsley, oregano, cumin, paprika, salt, and pepper. Mix gently with your hands until just combined. Do not overwork the meat.
  3. Rest the mixture. Cover the bowl and refrigerate for 30 minutes. This firms up the fat and helps the köfte hold their shape while searing.
  4. Shape and stuff. Divide the mixture into 12 portions. Flatten each into a thin patty, place a spoonful of grated cheese in the center of half the patties, top with the remaining patties, and seal the edges. Form each into an oval köfte.
  5. Sear the köfte. Heat the oil in a wide skillet over medium heat. Add the köfte in batches, leaving space between them. Sear for 3 to 4 minutes per side until browned and cooked through, with the cheese melted inside.
  6. Serve. Transfer the köfte to a plate and rest for 2 minutes. Serve with rice pilaf and a simple salad.

Ingredients

  • 1 lb (450 g) ground beef, 80/20
  • 1/2 lb (225 g) ground lamb (or use all beef)
  • 4 slices stale white bread, crusts removed (or 1 cup breadcrumbs)
  • 1/4 cup (60 ml) whole milk, for soaking
  • 1 large egg
  • 1 medium onion, grated and squeezed dry
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika (sweet or smoked)
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup (100 g) grated kaşar cheese (or cheddar or mozzarella), for stuffing
  • 2 tbsp olive oil or butter, for searing
  • Rice pilaf and salad, for serving

What Are Kaşarlı Köfte?

Kaşarlı köfte (pronounced “kah-shar-LUH kurf-teh”) are cheese-stuffed Turkish meatballs. The word kaşarlı means “with kaşar,” and köfte is the broad Turkish term for ground-meat shapes, from flattened patties to skewered cylinders. You will find kaşarlı versions of many Turkish classics, including İnegöl köfte and Adana kofte.

The idea is simple: take a well-seasoned köfte mixture, tuck grated cheese into the middle, and cook it so the cheese melts into a soft pocket. Restaurants in Turkey often grill them over charcoal, but a heavy skillet at home gives you the same browned, juicy result without a grill.

Kaşar Cheese and What to Use Instead

Kaşar is a semi-hard Turkish cheese made from cow’s or sheep’s milk, with a flavor somewhere between mild cheddar and gruyere. It melts smoothly and holds a little pull, which is why it is the traditional choice. If you cannot find it, use one of these:

  • Cheddar - the easiest substitute, melts well and adds a sharp note.
  • Mozzarella - mild and stretchy, closer to the texture of kaşar.
  • Gruyere or Edam - good flavor match if you want something closer to the original.

Avoid very soft cheeses like ricotta or cream cheese. They release too much moisture and turn the center soupy instead of keeping a distinct pocket.

Tips for Perfect Kaşarlı Köfte

  • Grate and squeeze the onion. Grating distributes onion flavor through the meat, but the juice makes the mix wet. Squeeze the grated onion in a towel so the köfte hold together.
  • Do not overmix. Stir just until the ingredients come together. Overworking builds gluten in the bread and makes the meatballs dense.
  • Keep portions even. Twelve equal portions cook at the same rate. A kitchen scale or a quick roll between your palms keeps them uniform.
  • Seal well. Press the edges of the two patties together firmly. A thin seam is fine as long as there is no gap for the cheese to escape.
  • Sear in batches. Give each köfte room. Crowding the pan drops the temperature and you end up steaming instead of browning.
  • Check the center. The köfte are done when the outside is browned and the juices run clear. Cut one open to confirm the cheese is melted and the meat is no longer pink.

Serving Suggestions

Kaşarlı köfte are flexible. A few ways to plate them:

  • With rice pilaf - the classic Turkish side; the grains soak up any cheese that leaks out.
  • In a sandwich - tuck them into warm pide or a crusty roll with sliced tomato and onion for a Turkish take on a cheeseburger.
  • Over salad - a chopped tomato, cucumber, and parsley salad cuts the richness.
  • With İzmir kofte and potatoes - if you want a fuller Turkish meatball spread, pair the two side by side.

Storage and Reheating

  • Fridge: Store cooked köfte in an airtight container for up to 4 days.
  • Freezer: Freeze uncooked, shaped köfte on a sheet pan, then transfer to a bag for up to 3 months. Sear them straight from frozen, adding 2 to 3 minutes to the cook time.
  • Reheat: Warm in a skillet over medium-low heat with a splash of water, or in a 350F (175C) oven for 10 minutes. The microwave works but softens the crust.

Variations

  • All-beef version. Skip the lamb and use 1.5 lb ground beef. Add an extra teaspoon of oil to the mix to keep them juicy.
  • Spicy kaşarlı köfte. Add 1/2 tsp red pepper flakes or a pinch of Aleppo pepper to the meat for heat.
  • Herb swap. Substitute fresh dill or mint for the parsley to shift the flavor toward the Aegean style.
  • Baked instead of seared. Arrange on a sheet pan and bake at 400F (200C) for 18 to 20 minutes, flipping halfway.

Frequently Asked Questions

What is kaşar cheese and can I substitute it?

Kaşar is a semi-hard Turkish cheese with a mild, slightly nutty flavor, close to a young cheddar or gruyere. For kaşarlı köfte, cheddar is the easiest swap and melts cleanly. Mozzarella gives a milder, stretchier center. Avoid wet cheeses like ricotta, which make the middle soupy.

How do I keep the cheese from leaking out?

Seal the two patties firmly around the edges so there is no gap, and do not overfill the center. A spoonful of cheese is enough. Sear over medium heat rather than high, since aggressive heat can crack the seam before the meat sets.

Can I bake kaşarlı köfte instead of pan-frying?

Yes. Arrange the shaped köfte on a parchment-lined sheet pan and bake at 400F (200C) for 18 to 20 minutes, flipping once halfway. The crust will be less crisp than searing, but the cheese pocket stays just as molten.

What do you serve with kaşarlı köfte?

Rice pilaf and a chopped tomato-cucumber salad are the standard Turkish plate. Warm pide bread works for mopping up cheese. You can also build a sandwich, or serve them alongside mozzarella-stuffed meatballs for a cheese-themed spread.

Can I freeze kaşarlı köfte?

Freeze them uncooked before searing. Lay the shaped köfte on a sheet pan until solid, then bag them for up to 3 months. Cook from frozen, adding 2 to 3 minutes per side. Cooked leftovers also freeze well for about 2 months.

Is kaşarlı köfte the same as a cheeseburger?

No. A cheeseburger layers cheese on top of a patty, while kaşarlı köfte hide the cheese inside the meatball so it melts into a pocket. The seasoning is also Turkish, with cumin, oregano, and paprika rather than the usual burger profile.

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