Urfa kofte is the mild, smoky answer to Turkey’s famously spicy Adana kebab. Named after the city of Sanliurfa in southeastern Turkey, it uses the same ground-lamb base, the same flat skewers, the same coal fire - but swaps the hot red chili for sweet red pepper flakes, making it the kebab for people who want deep flavor without the burn.

The secret ingredient is isot, also called Urfa biber: sundried red pepper flakes with a dark, raisin-like sweetness and a gentle warmth rather than heat. Apart from that, everything stays traditional: hand-mixed lamb, no breadcrumbs, no eggs, and a sticky, well-kneaded texture that clings to the skewer.

How to Make Urfa Kofte

  1. Grate onion on the fine side of a box grater. Wrap in a clean towel and squeeze dry to remove all liquid.
  2. In a large bowl, combine ground lamb, squeezed onion, garlic, sweet red pepper flakes, pepper paste, cumin, cinnamon, salt, and black pepper.
  3. Add ice water. Mix with your hands for 4 to 5 minutes until the mixture is sticky and holds together firmly.
  4. Wet your hands and shape into 12 to 16 oval patties, about 3 inches long and 3/4 inch thick. If using skewers, press 3 to 4 patties onto each flat metal skewer.
  5. Heat a grill or grill pan to medium-high. Brush the grate with oil. Grill kofte 5 to 6 minutes per side until charred on the outside and internal temperature reaches 160F (71C).
  6. Rest 2 to 3 minutes before serving. Serve with warm lavash, sumac onions, grilled tomatoes and peppers, and a side of yogurt.

Ingredients

  • 1 lb (450 g) ground lamb or 50/50 lamb-beef blend
  • 1 small onion, grated and squeezed dry
  • 3 cloves garlic, finely minced
  • 2 tbsp sweet red pepper flakes (isot or Urfa biber preferred)
  • 1 tbsp Turkish sweet red pepper paste (tatli biber salcasi)
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp ice water
  • 1 tbsp vegetable oil for brushing

Urfa vs Adana: What Is the Difference

Urfa and Adana are the two best-known skewer kebabs of southeastern Turkey, and they look nearly identical on the grill. The difference is all in the chili.

Style Home City Chili Heat Level Flavor
Urfa kofte Sanliurfa Sweet red pepper flakes (isot) Mild Smoky, sweet, raisin-like
Adana kofte Adana Hot red pepper flakes (pul biber) Spicy Fiery, fruity, intense
Inegol kofte Bursa None None Lean beef, springy
Izmir kofte Izmir Cumin and black pepper Mild-medium Soft, tomato-baked

Both use ground lamb kneaded until sticky, pressed onto wide flat skewers, and grilled over charcoal. Urfa keeps the pepper sweet; Adana makes it hot. If you already have an Adana recipe, you are one swap away from Urfa: replace the hot pul biber with the same amount of sweet isot flakes.

The Spice: Isot and Urfa Biber

Isot (also labeled Urfa biber) is a dark red, sundried Turkish pepper flake with a smoky, raisin-like sweetness and just a hint of warmth. A single tablespoon brings the deep color and round flavor that define this kebab, without the fire of Adana’s pul biber.

  • Where to find it: Turkish or Middle Eastern grocers, online spice shops, and specialty markets. Many stores also sell it as “Urfa pepper” or “isot pepper flakes.”
  • Substitutes: Mix 1 part sweet paprika with a pinch of crushed red pepper flakes, or use plain sweet paprika and add a little smoked paprika for the charred note.
  • Don’t skip the pepper paste: Turkish sweet red pepper paste (tatli biber salcasi) is thick and slightly sweet. It adds moisture and a concentrated pepper flavor that plain flakes cannot match. Find it near the tahini or in the international aisle.

Cooking Methods

Charcoal grill (traditional): Medium-high direct heat, 5 to 6 minutes per side with frequent turning, about 12 to 15 minutes total. This is how Urfa kebab is made in its home city. The rolling smoke and char are part of the flavor.

Grill pan or cast iron: Same timing as grilling. The pan version works year-round indoors and still delivers decent char marks.

Oven: Bake on a foil-lined sheet pan at 400F (200C) for 18 to 20 minutes, flipping halfway. Less hands-on, softer exterior. This is the easy weeknight route.

Broiler: Place patties on a foil-lined pan 4 inches from the broiler. Broil 5 to 6 minutes per side. Watch closely - sweet pepper flakes brown fast.

Serving Suggestions

Urfa kofte is traditionally served on warm lavash with a spread of mezze. Browse more ideas in our Turkish Meatball Recipes collection. The classic spread includes:

  • Sumac onions (piyaz) - thinly sliced red onions tossed with sumac and lemon
  • Grilled tomatoes and green peppers - charred alongside the kofte
  • Plain yogurt or cacik - cool, tangy contrast to the smoky meat
  • Bulgur pilaf or plain rice
  • Urfa durum - the popular street wrap: kofte, onions, grilled vegetables, and sauce rolled into lavash

For a family-style weekend dinner, lay everything on a big platter with flatbread and bowls of yogurt and sumac onions.

Storage and Make-Ahead

The raw mixture keeps in the refrigerator up to 2 days before shaping. Shaped uncooked kofte freeze well on a parchment-lined tray, then transfer to a bag for up to 3 months. Cook from frozen, adding 2 to 3 extra minutes per side.

Cooked kofte refrigerate for 4 days. Reheat covered on low heat with a splash of water, then finish under the broiler briefly to re-crisp the exterior.

Key Takeaways

  • Urfa kofte is the mild sibling of Adana kebab - same technique, sweet pepper instead of hot.
  • Isot (Urfa biber) gives the signature smoky, raisin-like sweetness with no heat.
  • Knead the mixture 4 to 5 minutes until sticky - this is what binds it without eggs or breadcrumbs.
  • The traditional method is charcoal grill, but grill pan, oven, and broiler all work.
  • Serve on lavash with sumac onions, grilled vegetables, and cool yogurt.
  • Use sweet red pepper paste (tatli biber salcasi) for moisture and a concentrated pepper flavor.

FAQ

What is the difference between Urfa kebab and Adana kebab? Urfa kebab comes from Sanliurfa and uses sweet red pepper flakes (isot), giving it a mild, smoky, raisin-like flavor. Adana kebab comes from Adana and uses hot red pepper flakes (pul biber), making it noticeably spicy. The meat, skewers, and grilling method are essentially identical.

What is isot? Isot, also called Urfa biber, is a sundried Turkish red pepper flake with a smoky, raisin-like sweetness and very little heat. It is the signature spice of Urfa kebab and can be found at Turkish grocers or online.

Can I use beef instead of lamb? Yes. Ground beef with 20% fat works well, as does a 50/50 lamb-beef blend. Lamb is traditional and gives the richest flavor, but the mild seasoning works with either meat.

Do I need skewers? No. Urfa kofte can be shaped into oval patties and grilled, pan-fried, or baked without skewers. Skewers are traditional for the long, narrow presentation, but the flavor is the same either way.

Is Urfa kofte spicy? No - that is the whole point. Urfa kofte uses sweet pepper flakes instead of hot chili, so it is mild and family-friendly. If you want heat, swap in an equal amount of pul biber and it becomes Adana-style.

Can I make Urfa kofte ahead for meal prep? Yes. Keep the raw mixture 2 days in the fridge, or freeze shaped kofte for up to 3 months. Cooked kofte refrigerate for 4 days. Reheat in a covered pan with a splash of water.

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