Köfte is four ingredients and one technique. Most of what goes wrong at home is not the recipe — it is the mince and the resting.

Start with the fat

Aim for roughly 80% lean to 20% fat. Below that, the patties dry out and crumble; above it, they shrink and spit. Lamb shoulder mince hits it almost exactly, which is why we grind shoulder rather than trimmings. Ask us to mince it in front of you if you want to see what goes in.

Keep it short

Grated onion (squeezed dry), salt, black pepper, cumin, chopped parsley. That is it. No egg, no breadcrumbs, no milk-soaked bread — those are stretchers, and with good mince you do not need to stretch anything.

Work it, then rest it

Knead the mix for two or three minutes until it turns slightly sticky and starts holding together. That is the protein binding, and it is what stops the patties falling apart without egg. Then cover it and rest it in the fridge for at least an hour, ideally overnight. Skipping this step is the single most common mistake.

Shaping and cooking

• Wet your hands. The mix will not stick to them.
• Shape flat ovals about a centimetre thick — thicker ones dry at the edges before the middle is done.
• Very hot pan or charcoal, no oil. There is enough fat in the mix.
• Four to five minutes a side, turned once. Pressing them down squeezes out exactly what you wanted to keep.

If you would rather skip the shaping, we make them fresh in the shop every day with the same ratio.

Where to get it

All of it comes from our own farm near Rakovník and our own abattoir. You can buy it over the counter at Anatolia Meat Market, Na Poříčí 1933/36, Prague 1 (every day 09:00–21:00), order it online, or eat it cooked over charcoal next door at Anatolia Grill Restaurant.