Turkish Köfte & Potato Traybake with Lemon Garlic Sauce

Turkish Köfte & Potato Traybake with Lemon Garlic Sauce

Safira

Juicy Turkish lamb köfte baked with spiced crispy potatoes, finished in a lemon garlic sauce. An easy one tray dinner packed with flavour.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Lunch

Cuisine Middle Eastern, Turkish

Servings - 10

Calories 876 kcal

Ingredients

Kofte

2 kg Lamb Mince
50 g Flat Leaf Parsley Chopped
2 Onions Diced and water squeezed out
8 cloves Garlic Crushed
2 Eggs
2 tablespoon Olive Oil
4 tablespoon Turkish Pepper Paste Tatli biber salcasi or Aci Biber Salcasi (Hot version)
1 tablespoon Aleppo Pepper
4 teaspoon Cumin Powder
4 teaspoon Coriander Powder
2 teaspoon Smoked Paprika
2 teaspoon Onion Powder
2 teaspoon Cayenne Pepper
2 ½ teaspoon Salt
2 teaspoon Ground Black Pepper

Potatoes

1 ½ kg Potatoes Peeled and cut into 1 inch cubes
3 tablespoon Cornflour
2 teaspoon Aleppo Chilli Pul Biber
2 teaspoon Cumin Powder
2 teaspoon Smoked Paprika
2 ½ teaspoon Garlic Powder
2 teaspoon Coriander Powder
1 teaspoon All Spice
9 tablespoon Olive OIl
¾ teaspoon Salt
2 teaspoon Dry Oregano

Lemon Garlic Sauce

6-8 cloves Garlic Crushed
½ Lemon Juice Only
3 ½ tablespoon Olive Oil
3 tablespoon Chicken Stock
Salt and Pepper

Instructions

Step 1 - Parboil the Potatoes
Bring a large pot of salted water to the boil. Add the chopped potatoes and boil for 10 minutes until just starting to soften. Drain well and allow them to steam dry for a few minutes.
Step 2 - Season the Potatoes
Add the potatoes to a large bowl and toss with cornflour, Aleppo, cumin, smoked paprika, garlic powder, coriander, allspice, oregano, salt and olive oil. Mix well until evenly coated.
Step 3 - Make the Köfte
In a large bowl, combine lamb mince, parsley, onions, garlic, eggs, olive oil, Turkish pepper paste and all spices. Mix thoroughly with your hands until fully combined and slightly sticky. Shape into small oval köfte or meatballs.
Step 4 - Make the Lemon Garlic Sauce and Assemble the Tray bake
Make the Lemon Garlic Sauce. Preheat oven to 210°C.Add potatoes to a large roasting tray along with optional chillies and red onion. Nestle the köfte evenly throughout the tray. Bake for 10 minutes, pour over the lemon sauce. Return to the oven for 5-8 minutes so the sauce doesn’t just sit on top, it bakes into everything, creating a glossy, flavour-packed glaze that clings to the lamb and potatoes.

Notes

A note on Nutrition info

The calories and fat content may appear higher due to the amount of oil used in the recipe. Nutrition calculators assume all of the oil and sauce is consumed, however some will remain in the tray after cooking, so the actual values per serving are likely to be lower.

What to Serve With It

Garlic yoghurt
Flatbreads
Simple cucumber salad
Vermicelli Rice or bulgur
Zhoug or Zhoug with Yoghurt or Zhoug with Tahini
Pickled chillies
Hummus
Ezme – A Turkish Dip/Mezze
Authentic Turkish Tomato, Parsley and Red Onion salad
Quick Turkish Sumac Onions (5 Minutes Prep)

Tips and Notes

Don’t skip parboiling the potatoes, it gives the best texture but also ensures that the potatoes and Kofte finish cooking together in the oven.
Use your hands when mixing the köfte for the best texture.
Don’t overcrowd the tray or the potatoes will steam.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until piping hot.

Frequently Asked Questions

Can I make Turkish köfte ahead of time?
Yes. You can prepare the köfte mixture up to 24 hours in advance and keep it covered in the fridge. You can also shape them ahead of time so they’re ready to go straight into the tray.

Can I freeze köfte?
Absolutely. The raw köfte can be frozen in a single layer, then transferred to a container or bag. They can be cooked straight from frozen, just add a few extra minutes to the cooking time.
Cooked leftovers also freeze well for up to 2 months.

Can I use beef instead of lamb?
Yes. Beef mince works well, although lamb gives a richer, more traditional Turkish flavour. If using beef, try to use a slightly higher fat percentage to keep the köfte juicy. Or use a mix of both.

Nutrition

Calories: 876kcalCarbohydrates: 27gProtein: 37gFat: 68gSaturated Fat: 24gPolyunsaturated Fat: 6gMonounsaturated Fat: 35gTrans Fat: 0.003gCholesterol: 179mgSodium: 317mgPotassium: 1097mgFiber: 3gSugar: 1gVitamin A: 53IUVitamin C: 32mgCalcium: 58mgIron: 5mg

Keyword Baked Chicken tenders, turkish kofte

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