Adana kofte is Turkey’s bold answer to the meatball - spicy, charred, and unapologetically simple. Named after the city of Adana in southeastern Turkey, this recipe uses just a handful of ingredients: ground lamb, red pepper flakes, garlic, cumin, and salt. No breadcrumbs, no eggs, no filler.

Unlike the minimalist İnegöl köfte from Bursa, Adana kofte leans hard into heat. The signature red pepper flakes - ideally Turkish pul biber - give it a fruity, smoky spice that defines the dish. The lamb stays juicy on the grill while the exterior develops a deep char.

How to Make Adana Kofte

  1. Grate onion on the fine side of a box grater. Wrap in a clean towel and squeeze dry to remove all liquid.
  2. In a large bowl, combine ground lamb, squeezed onion, garlic, red pepper flakes, cumin, salt, and black pepper.
  3. Add ice water. Mix with your hands for 3 to 4 minutes until the mixture is sticky and holds together firmly.
  4. Wet your hands and shape into 12 to 16 oval patties, about 3 inches long and 3/4 inch thick. If using skewers, press 3 to 4 patties onto each flat metal skewer.
  5. Heat a grill or grill pan to medium-high. Brush the grate with oil. Grill kofte 4 to 5 minutes per side until charred on the outside and internal temperature reaches 160F (71C).
  6. Rest 2 to 3 minutes before serving. Serve with flatbread, sumac onions, grilled tomatoes, and a side of yogurt.

Ingredients

  • 1 lb (450 g) ground lamb or 50/50 lamb-beef blend
  • 1 small onion, grated and squeezed dry
  • 3 cloves garlic, finely minced
  • 2 tbsp red pepper flakes (pul biber preferred)
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp ice water
  • 1 tbsp vegetable oil for brushing

What Makes Adana Kofte Different

Adana kofte sits in its own lane among Turkish köfte styles. Here is how it compares:

Style Meat Spice Level Texture Shape
Adana kofte Lamb or lamb-beef Hot (red pepper flakes) Dense, juicy, charred Flat oval or skewered
İnegöl köfte Beef only Mild (no spice) Springy, tender Small oval or round
İzmir köfte Beef or lamb-beef Medium (cumin, pepper) Soft, tender Elongated with potatoes
Tekirdağ köfte Beef-lamb Mild-medium Firm, juicy Flat oval patties

The key difference is the spice. Adana kofte uses no breadcrumbs, no baking soda, no egg. The binding comes entirely from kneading the lamb proteins until they become sticky - a technique that takes 3 to 4 minutes of hand-mixing. The result is a denser, more intensely flavored meatball than its milder Turkish cousins.

The Spice: Pul Biber vs Regular Red Pepper

Pul biber (Aleppo pepper) is the traditional choice for Adana kofte. It has a fruity, moderately hot flavor with a deep red color that regular crushed red pepper flakes cannot match. If you can find it, use it.

Regular red pepper flakes work as a substitute - use the same amount. The heat will be sharper and less complex, but the kofte will still taste good. For a milder version, reduce to 1 tablespoon.

Cooking Methods

Grill (traditional): Medium-high direct heat, 4 to 5 minutes per side. This is the authentic method and gives the best char and smoky flavor. Use flat metal skewers if you have them.

Grill pan or cast iron: Same timing as grilling. Press a grill pan down lightly on the patties to get defined char marks. This is the best indoor option.

Oven broiler: Place on a foil-lined sheet pan 4 inches from the broiler. Broil 5 to 6 minutes per side. Less hands-on but softer exterior.

Sheet pan bake: 425F (220C) for 15 to 18 minutes, flipping halfway. Good for large batches but skip this if you want char.

Serving Suggestions

Browse more recipes in our Turkish Meatball Recipes collection. Adana kofte is traditionally served on warm lavash or pide flatbread with:

  • Sumac onions - thinly sliced red onions tossed with sumac and a squeeze of lemon
  • Grilled tomatoes and green peppers - charred alongside the meat
  • Cacik or plain yogurt - cool, creamy contrast to the heat
  • Bulgur pilaf or plain rice
  • Pickled vegetables (turşu) - sharp, acidic bite that cuts the richness

For a quick weeknight dinner, serve over rice with a simple cucumber-tomato salad. For a weekend cookout, lay everything on a large platter with warm bread for family-style eating.

Storage and Make-Ahead

The meat mixture keeps in the refrigerator up to 2 days before shaping. Shaped uncooked kofte freeze well on a parchment-lined tray, then transfer to a bag for up to 3 months. Cook from frozen, adding 2 to 3 extra minutes per side.

Cooked kofte refrigerate for 4 days. Reheat covered on low heat with a splash of water or broth to restore moisture. The grill flavor fades slightly on reheating, so pan-frying briefly to re-crisp the exterior helps.

Key Takeaways

  • Use ground lamb or a lamb-beef blend for the most authentic flavor.
  • Grate and squeeze the onion dry - excess moisture prevents charring.
  • Knead the mixture 3 to 4 minutes until sticky - this binds without eggs or breadcrumbs.
  • Pul biber (Aleppo pepper) is worth seeking out for fruity, complex heat.
  • Grill over medium-high for 4 to 5 minutes per side - char is the goal.
  • Serve with sumac onions, flatbread, and cool yogurt to balance the spice.

FAQ

Can I use ground beef instead of lamb? Yes, but the flavor changes significantly. Lamb has a richer, more distinctive taste that defines Adana kofte. If using beef, choose 80/20 for enough fat content. A 50/50 lamb-beef blend is a good middle ground.

What is pul biber and where do I find it? Pul biber is Turkish Aleppo pepper - dried red pepper flakes with a fruity, moderately hot flavor and deep red color. Find it at Middle Eastern grocery stores, online spice shops, or well-stocked supermarkets. Regular crushed red pepper flakes work as a substitute.

Do I need skewers? No. Adana kofte can be shaped into flat oval patties and grilled or pan-fried without skewers. Skewers are traditional for the long, narrow presentation, but the flavor is the same either way.

How spicy is Adana kofte? With 2 tablespoons of red pepper flakes per pound of meat, Adana kofte is moderately spicy - noticeable heat without being overwhelming. Reduce to 1 tablespoon for a milder version or increase to 3 tablespoons if you want real fire.

What is the difference between Adana kofte and Adana kebab? Adana kebab uses hand-minced lamb skewered on wide flat metal skewers and grilled over charcoal. Adana kofte is the shaped, seasoned version - same region, same spices, but formed into patties rather than minced and skewered. In practice, many home cooks use the terms interchangeably.

Can I make Adana kofte ahead for meal prep? The raw mixture keeps 2 days in the fridge. Shape and cook fresh for best results, but cooked kofte refrigerate for 4 days and freeze for 3 months. Reheat in a covered pan with a splash of water.

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