Turkish Kofte Chili with Aleppo Pepper and Yogurt

Name: Turkish Kofte Chili with Aleppo Pepper and Yogurt
Prep time: 35 min
Cook time: 1 h 28 min
Total time: 2 h 3 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 1 lb (454 g) ground beef (80/20), cold; 8 oz (227 g) ground lamb, cold; 1 small (about 3 oz) (85 g) yellow onion, coarsely grated, then squeezed in a clean towel or by hand to remove excess liquid; 2 cloves (8 g) garlic, finely grated; ⅓ cup (20 g) panko breadcrumbs; 1 large (50 g) large egg, lightly beaten; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped; 1 tbsp (4 g) fresh mint leaves, finely chopped; 1 tsp (2 g) ground cumin; 1 tbsp (6 g) Aleppo pepper flakes; 1 tsp (4 g) kosher salt, Diamond Crystal; use ¾ tsp if using Morton; 3 tbsp (45 ml) olive oil, divided: 1 tbsp for searing, 2 tbsp for the vegetables; 1 large (about 9 oz) (250 g) yellow onion, cut into ¼-inch (6 mm) dice; 1 large (about 6 oz) (170 g) red bell pepper, seeded, cut into ¼-inch (6 mm) dice; 4 cloves (16 g) garlic, minced; 2 tbsp (32 g) tomato paste; 1 tbsp (20 g) Turkish red pepper paste (biber salçası), mild or hot; 2 tbsp (12 g) Aleppo pepper flakes; 2 tsp (4 g) ground cumin; 1 tsp (2½ g) sweet paprika; 1 tsp (1 g) dried oregano; ½ tsp (1.2 g) ground cinnamon; 28 oz can (794 g) crushed tomatoes; 1½ cups (360 ml) low-sodium beef broth; 2 cans (15 oz / 425 g each) (850 g) canned kidney beans, drained and rinsed; 1 tsp (4 g) kosher salt, plus more to taste; 1 tbsp (20 g) pomegranate molasses; 1 tbsp juice (about ½ lemon) (15 ml) lemon, freshly squeezed; 1 cup (240 g) whole-milk Greek yogurt, cold; 1 small clove (3 g) garlic, finely grated

From the MyKitchenBank Kitchen

Tender beef-and-lamb kofte, seasoned with cumin, mint and parsley, are seared and then braised in the oven in a smoky, gently fruity Aleppo pepper tomato chili with kidney beans. A garlicky yogurt and mint topping cools each spoonful.

Prep: 35 min
Cook: 1 hr 28 min
Wait: 25 min
Total: 2 hr 28 min
Makes: About 2.5 quarts (6 generous bowls, 4 kofte per serving)

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Ingredients

6 servings

For the kofte
1 lb (454 g) ground beef (80/20), cold
8 oz (227 g) ground lamb, cold
1 small (about 3 oz) (85 g) yellow onion, coarsely grated, then squeezed in a clean towel or by hand to remove excess liquid
2 cloves (8 g) garlic, finely grated
⅓ cup (20 g) panko breadcrumbs
1 large (50 g) large egg, lightly beaten
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
1 tbsp (4 g) fresh mint leaves, finely chopped
1 tsp (2 g) ground cumin
1 tbsp (6 g) Aleppo pepper flakes
1 tsp (4 g) kosher salt, Diamond Crystal; use ¾ tsp if using Morton
For the chili
3 tbsp (45 ml) olive oil, divided: 1 tbsp for searing, 2 tbsp for the vegetables
1 large (about 9 oz) (250 g) yellow onion, cut into ¼-inch (6 mm) dice
1 large (about 6 oz) (170 g) red bell pepper, seeded, cut into ¼-inch (6 mm) dice
4 cloves (16 g) garlic, minced
2 tbsp (32 g) tomato paste
1 tbsp (20 g) Turkish red pepper paste (biber salçası), mild or hot
2 tbsp (12 g) Aleppo pepper flakes
2 tsp (4 g) ground cumin
1 tsp (2.5 g) sweet paprika
1 tsp (1 g) dried oregano
½ tsp (1.2 g) ground cinnamon
28 oz can (794 g) crushed tomatoes
1½ cups (360 ml) low-sodium beef broth
2 cans (15 oz / 425 g each) (850 g) canned kidney beans, drained and rinsed
1 tsp (4 g) kosher salt, plus more to taste
1 tbsp (20 g) pomegranate molasses
1 tbsp juice (about ½ lemon) (15 ml) lemon, freshly squeezed
For the yogurt topping
1 cup (240 g) whole-milk Greek yogurt, cold
1 small clove (3 g) garlic, finely grated
¼ tsp (1 g) kosher salt
3 tbsp (10 g) fresh mint leaves, thinly sliced, divided: half stirred into yogurt, half for garnish
1 tbsp (15 ml) extra-virgin olive oil, for drizzling
1 tsp (2 g) Aleppo pepper flakes, for sprinkling

Equipment (6)

5.5–6 quart (5–5.5 L) oven-safe Dutch oven with lid
Large mixing bowl
Rimmed baking sheet or large plate for the kofte
Box grater
Instant-read thermometer
Small bowl for the yogurt topping

Steps

Before you start

Heat the oven to 350°F (175°C) while the kofte chill, with a rack in the lower third.
Aleppo pepper (pul biber) is mild to medium and slightly fruity. If you substitute another chile flake, use about half as much (see substitutions).
Use 80/20 ground beef and regular ground lamb. Very lean meat makes dry kofte. Ground beef and ground lamb are both safe at an internal temperature of 160°F (71°C), so have an instant-read thermometer ready.
Read through once: you'll make the yogurt topping while the chili braises.

1
Mix the kofte
- In a large bowl, combine the ground beef, ground lamb, squeezed grated onion, 2 grated garlic cloves, panko, beaten egg, parsley, 1 tbsp chopped mint, 1 tsp cumin, 1 tbsp Aleppo pepper and 1 tsp kosher salt.
- Mix with your hands for about 1 minute, just until the mixture looks evenly seasoned and slightly sticky.
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Ready when: Mixture is uniform and tacky, with no dry streaks of breadcrumb or pockets of onion.
Tip: Don't overmix. Overworked meat turns dense and rubbery. Wash your hands well after handling raw meat and egg.
2
Shape and chill
- Wet your hands lightly with water.
- Divide the mixture into 24 portions of about 1½ tablespoons (roughly 32 g each) and roll them into smooth balls, or slightly oval kofte shapes.
- Arrange them on a rimmed baking sheet and refrigerate for 15 minutes.
- Meanwhile, preheat the oven to 350°F (175°C).
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Ready when: Kofte feel cold and firm to the touch.
Tip: Weigh the first couple of portions so all kofte are the same size and cook evenly.
3
Prep the vegetables
- While the kofte chill, dice the large onion and red bell pepper into ¼-inch (6 mm) pieces and mince the 4 garlic cloves for the chili.
- Measure the tomato paste, pepper paste and spices into a small bowl so they're ready to go in together.
- Open the tomatoes and rinse the beans.
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Tip: The spices and pastes go in together later, so having them ready prevents scorching.
4
Sear the kofte
- Heat 1 tbsp olive oil in the Dutch oven over medium-high heat until it shimmers.
- Add half the kofte, leaving space between them, and sear for 5–6 minutes, turning every minute or so, until browned on most sides.
- Transfer to a clean plate and repeat with the remaining kofte.
- They will not be cooked through yet and are not safe to eat until they reach 160°F (71°C) in the braise.
- Leave the browned bits and fat in the pot.
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Ready when: Kofte are deep golden-brown on the outside and release easily from the pot.
Tip: If the kofte stick, give them another 30 seconds. They release once a crust forms.
5
Soften the vegetables
- Reduce the heat to medium.
- If there is more than 3 tablespoons of fat in the pot, spoon off the excess.
- Add 2 tbsp olive oil, the diced onion, bell pepper and ½ tsp of the chili salt.
- Cook, stirring and scraping up the browned bits, for 7–8 minutes until the onion is soft and translucent.
- Stir in the minced garlic and cook for 30 seconds.
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Ready when: Onion is soft and translucent, the pepper is tender, and the bottom of the pot is mostly free of stuck bits.
Tip: A splash of broth helps loosen any stubborn browned bits.
6
Toast paste and spices
- Add the tomato paste, red pepper paste, 2 tbsp Aleppo pepper, 2 tsp cumin, paprika, oregano and cinnamon.
- Stir constantly for 2–3 minutes, until the paste darkens to brick red and the mixture smells toasty and fragrant.
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Ready when: Paste has darkened to brick red and smells fragrant, with a thin film of red oil at the edges.
Tip: If anything sticks or smells acrid, add a splash of broth right away.
7
Build the chili base
- Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot.
- Stir in the drained kidney beans and the remaining ½ tsp salt.
- Raise the heat to medium-high and bring to a gentle simmer, about 4–5 minutes.
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Ready when: Small bubbles break steadily across the surface of the sauce.
8
Braise coveredOven 350°F / 175°C
- Nestle the seared kofte into the sauce in a single layer, spooning a little sauce over the tops (they will be partly submerged).
- Cover with the lid and transfer to the 350°F (175°C) oven.
- Braise for 40 minutes.
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Ready when: Sauce is bubbling at the edges when you lift the lid.
Tip: Use oven mitts. The pot handles and lid will be extremely hot.
9
Make the yogurt topping
- While the chili braises, stir together the Greek yogurt, grated garlic clove, ¼ tsp salt and half of the sliced mint in a small bowl.
- Taste and add a pinch more salt if needed.
- Cover and refrigerate until serving.
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Ready when: Yogurt is smooth, flecked with mint, and clearly garlicky but not harsh.
Tip: Grate the garlic as finely as possible so no raw chunks remain.
10
Braise uncoveredOven 350°F / 175°C
- Remove the lid and return the pot to the oven for 20 more minutes.
- Check that the kofte are cooked through by inserting an instant-read thermometer into the center of a couple of the larger ones.
- Both the beef and the lamb in the kofte must read at least 160°F (71°C).
- If not, return to the oven for 5 more minutes and check again.
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Ready when: Kofte register 160°F (71°C) in the center and the sauce is thick enough that a spoon dragged across the bottom leaves a trail that closes slowly.
Tip: If the sauce looks too thick, stir in ¼ cup (60 ml) hot water or broth.
11
Finish and rest
- Carefully remove the pot from the oven.
- Gently stir in the pomegranate molasses and lemon juice, taking care not to break up the kofte.
- Taste and add salt if needed.
- Let the chili rest, uncovered, for 10 minutes so the sauce settles and thickens slightly.
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Ready when: Chili tastes balanced: rich, tangy from the molasses and lemon, with warm, mild heat.
Tip: Adding the molasses and lemon at the end keeps their brightness.
12
Serve with yogurt
- Ladle the chili into bowls, 4 kofte per serving.
- Top each with a generous spoonful of the garlic yogurt, a drizzle of extra-virgin olive oil, a pinch of Aleppo pepper and the remaining sliced mint.
- Serve with warm flatbread or rice.

Good to know

Tips

Squeeze the grated onion well. Excess liquid makes the kofte loose and hard to sear.
Searing the kofte first builds flavor and helps them keep their shape in the braise, so don't skip it.
Stir gently after the kofte go in. Aggressive stirring breaks them apart.
Judge doneness with a thermometer, not color: ground beef and lamb must reach 160°F (71°C) in the center.

Make ahead

Make the chili through step 11 up to 2 days ahead, cool, and refrigerate in the pot or a covered container. The flavor improves overnight. Reheat gently, covered, over medium-low heat or at 325°F (165°C) for 25–30 minutes until steaming hot (165°F / 74°C). Make the yogurt topping up to 1 day ahead. The raw kofte can be shaped and refrigerated, covered, up to 12 hours before searing.

Storage & reheating

Refrigerate the chili in an airtight container for up to 4 days and the yogurt topping separately for up to 3 days. Freeze the chili (without yogurt) for up to 3 months and thaw overnight in the fridge. Reheat on the stovetop over medium-low heat, covered, stirring gently, until steaming hot (165°F / 74°C), adding a splash of water or broth if thick. Don't store at room temperature for more than 2 hours.

Substitutions

Aleppo pepper flakes → 1 tbsp crushed red pepper flakes plus 1 tbsp sweet paprika. Aleppo is fruitier and milder. This approximates it with a little more heat; use the same swap for the kofte and garnish in proportion.
ground lamb → additional ground beef (8 oz / 227 g). The chili will be milder and slightly less rich but still delicious. The 160°F (71°C) doneness temperature is the same.
Turkish red pepper paste (biber salçası), mild or hot → 1 additional tbsp tomato paste plus ½ tsp paprika. You lose some of the sweet-peppery depth but the chili will still work.
pomegranate molasses → 1 tbsp lemon juice plus 1 tsp honey. Gives a similar sweet-tart effect.