Turkey koftas

Koftas are simply minced meat mixed with spices, and often onions, and rolled shape, although in many Arab countries they are shaped into ovals.

  • 20 mins cooking
  • Serves 4
  • Print


Turkey koftas
  • 500 gram minced turkey
  • 1 red onion, chopped finely
  • 1/3 cup (35g) packaged breadcrumbs
  • 2 tablespoon finely chopped fresh coriander stems, reserve leaves
  • 2 teaspoon minced ginger
  • 1 tablespoon peanut oil
  • 1 cup (300g) mild satay sauce
  • 1 1/2 cup (375ml) canned coconut cream
  • 2/3 cup firmly packed fresh coriander leaves
  • 2 bananas, sliced thinly
  • 1/3 cup (25g) desiccated coconut
  • 1/4 cup (35g) whole roasted unsalted peanuts
  • 4 naan breads


Turkey koftas
  • 1
    Combine turkey, onion, breadcrumbs, coriander stems and ginger in a large bowl. Season.
  • 2
    With damp hands, roll the turkey mixture into 12 x 7cm sausage shapes. Place kofta on a baking-paper-lined baking tray. Cover; refrigerate 10 minutes.
  • 3
    Heat oil in a deep, large frying pan; cook koftas, over medium heat, until browned all over.
  • 4
    Add sauce and coconut cream to same pan; bring to the boil. Reduce heat; simmer, uncovered, about 8 minutes or until sauce thickens slightly. Add koftas and half the coriander. Reduce heat; simmer, covered, about 5 minutes or until koftas are cooked through.
  • 5
    Meanwhile, toss banana and coconut in a medium bowl.
  • 6
    Serve koftas topped with peanuts and remaining coriander. Serve with coconut banana and naan bread.

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