Chef gave tips on cooking Turkish kefta cutlets

With the onset of the barbecue season, it is worth paying attention to the Turkish kefte burgers, which are similar in texture to burgers and are traditionally cooked on a hot grill, Alexander Mandron, chef of the Levantine restaurant (Moscow), advised Izvestia.

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He said that in Turkey you can find dozens of different variations of kefte — fried, stewed, with or without sauce, with the addition of cereals, cheese and herbs, and even vegan kefte from bulgur with spices that are not heat-treated.

To prepare kefte at home, you need to use minced beef or lamb with a small fat layer. This way the cutlets will turn out juicier.

"Minced meat for cutlets should be carefully chopped with a sharp knife, add spices to it to your liking (in Turkey they usually use pool-biber, mint and cumin), and then knead for a long time and finally chop it off," the expert explained.

You can fry the cutlets both on the grill and in a hot frying pan for literally three minutes on each side, and then cover with a lid and let them walk for another five minutes, the chef explained.

Read more in the Izvestia article:

Stuffed with minced meat: what unusual cutlets are prepared in restaurants