The first time I had this dish, I heard it long before I saw it.
I was at a small, family-run lokanta (restaurant) in Istanbul, and I just pointed at what the table next to me was having. A few minutes later, the waiter brought out this shallow, red clay dish. It was violently sizzling, with steam and the most incredible aroma of tomatoes, herbs, and seared meat.
That was my introduction to Kiremitte Kofte.
“Kiremitte” simply means “in a clay tile,” and “kofte” means “meatball.” This isn’t just a recipe; it’s an experience. It’s the definition of Turkish comfort food. You have juicy, flavorful kofte nestled in a rustic sauce of tomatoes and peppers, all baked in a scorching hot dish and smothered in gooey, melted kaşar cheese.
It looks and sounds like a complicated restaurant-only meal, but it’s shockingly simple to make at home.
Why You’ll Love This Recipe
- A “Wow” Factor Meal: This is a show-stopper! It’s the perfect dish to make when you want to impress.
- One-Pan Comfort: Everything cooks together in one dish, creating a rich sauce and making cleanup a breeze.
- Cheesy, Meaty, & Delicious: It’s the ultimate combination of savory meatballs, a tangy tomato sauce, and a glorious melted cheese pull.
- Quick to Prep: You can have the kofte and veggies prepped in about 20 minutes. The oven does the rest!
The Secret Ingredients for an Unforgettable Kiremitte Kofte
The magic of this dish comes from a few key Turkish staples. But don’t worry, you can find them (or perfect substitutes) anywhere.
- The Kofte (Meatballs):
- Ground Beef: Use 80/20 ground beef. Do not use lean! The fat is essential for a juicy kofte.
- Grated Onion: This is my #1 tip. We grate the onion, not chop it. It releases juices that make the kofte incredibly tender.
- Breadcrumbs: These act as a binder.
- Spices (Cumin & Pul Biber): Cumin gives it a warm, earthy flavor. Pul Biber (Aleppo pepper) is the classic Turkish spice. It has a mild, fruity heat. Substitution: If you can’t find pul biber, use a mix of paprika and a tiny pinch of cayenne.
- The “Kiremit” (The Dish):
- This is traditionally made in a shallow, unglazed clay dish.
- Best Substitution: A cast-iron skillet is perfect. It holds heat and gives that amazing sizzle. You can also use individual oven-safe ceramic baking dishes.
- The Sauce & Veggies:
- Tomatoes & Peppers: We use fresh, ripe tomatoes and long green peppers (Turkish sivri biber). Substitution: A ripe green bell pepper or Anaheim pepper works great.
- Tomato Paste: This gives the sauce a deep, rich tomato flavor.
- The Cheese:
- Kaşar Peyniri: This is the classic Turkish melting cheese.
- Perfect Substitution: Shredded mozzarella (low-moisture) is the best and easiest-to-find substitute. It gives that perfect, gooey cheese pull.
Bringing Your Kiremitte Kofte to Life, Step by Step
This is a fun dish to build. Get your ingredients ready, and you’ll have it in the oven in no time.
- Prep & Preheat: Preheat your oven to 400°F (200°C). If you are using a cast-iron skillet or clay kiremit dish, put it in the oven now to get it screaming hot.
- Make the Kofte Mixture: In a large bowl, add the ground beef and breadcrumbs. Grate your onion on a box grater. Pro-Tip: Squeeze the grated onion over the sink to remove the excess, bitter juice. Add the squeezed onion, chopped parsley, cumin, pul biber, salt, and pepper to the bowl.
- Mix & Shape: Using your hands, gently mix everything until just combined. Do not overwork the meat, or your kofte will be tough! Shape the mixture into 6-8 round, slightly flattened patties.
- Sear the Kofte (Optional, but recommended!): Heat a separate skillet over medium-high heat with a little oil. Sear the kofte for 2-3 minutes per side. You just want a golden-brown crust, as you see in the photo. They will not be cooked through. This adds a ton of flavor!
- Chop Your Veggies: While the kofte sear, roughly chop your tomatoes and peppers.
- Arrange the Dish: Carefully remove your hot kiremit or skillet from the oven. Add the chopped tomatoes and peppers to the bottom of the dish. They should sizzle!
- Nestle the Kofte: Place the seared (or raw, if you skipped searing) kofte on top of the vegetables, nestling them in.
- Add the Sauce: In a small bowl, whisk the tomato paste with 1/2 cup of hot water. Pour this simple sauce all over the kofte and vegetables.
- First Bake (No Cheese!): Place the dish in the oven and bake for 15-20 minutes, or until the kofte are mostly cooked and the sauce is bubbling.
- The Best Part (Add Cheese): Carefully remove the dish. Sprinkle the shredded mozzarella cheese generously all over the top.
- Second Bake (Melt Cheese): Return the dish to the oven for another 5-10 minutes, or until the cheese is melted, bubbly, and golden-brown.
- Serve HOT: Serve immediately, right in the dish, while it’s still sizzling. Garnish with fresh parsley.
My Top 7 Pro-Tips for the Perfect Sizzling Kofte
- Grate, Don’t Chop, the Onion: I’m saying it again! Grating the onion (and then squeezing out the bitter juice) is the secret to a tender, flavorful, perfectly textured kofte.
- A Light Touch is Key: When you mix the kofte, be gentle. The more you work the meat, the tougher it gets. Mix only until the ingredients are combined.
- Don’t Skip the Sear: You can put the raw kofte in the dish, but searing them in a separate pan first creates a beautiful, caramelized crust (called the Maillard reaction) that adds incredible depth of flavor.
- Preheat Your Dish! The “sizzle” is the whole point! Putting the veggies and kofte into a hot clay dish or cast-iron skillet starts the cooking immediately and creates that amazing restaurant sound and crust.
- Cheese Goes on LAST: If you add the cheese at the beginning, it will be burnt and separated by the time the kofte are cooked. Add it only in the last 10 minutes for a perfect, gooey melt.
- Embrace the Pul Biber: Try to find Aleppo pepper (pul biber) at a specialty store or online. It has a fruity, mild heat that is so different from cayenne. It makes the dish taste truly authentic.
- Use 80/20 Ground Beef: Fat is flavor and moisture. Using lean 90/10 beef is a common mistake that leads to dry, crumbly meatballs. The 20% fat is necessary to keep the kofte juicy as they bake. The USDA’s guide to ground beef confirms that this 80/20 ratio is perfect for high-heat cooking methods like this.
Kiremitte Kofte Variations to Try
Once you have this basic method, you can have so much fun with it! If you love heat, add a few slices of fresh jalapeño or a pinch of red pepper flakes with the cheese.
For a more complex, traditional flavor, try using half ground lamb and half ground beef for your kofte. It’s a game-changer!
This recipe is also very easy to make gluten-free. Just use your favorite gluten-free breadcrumbs or substitute them with 1/4 cup of almond flour.
For a vegetarian version, this is a bit tricky, but I’ve done it! Make our Easy Lentil Meatballs Recipe and use them in place of the kofte. You can also use large cubes of halloumi cheese (pan-seared first) for a “Kiremitte Halloumi” dish.
How to Store & Reheat Your Kofte
This dish is best eaten fresh while it’s hot and sizzling, but leftovers are still fantastic.
- To Store: Let the dish cool completely, then transfer the kofte and sauce to an airtight container. It will keep in the refrigerator for 3-4 days.
- To Reheat: The best way is to put the kofte and sauce back into an oven-safe dish, top with a little fresh cheese, and bake at 350°F (175°C) for 15-20 minutes, or until warmed through. A microwave will work, but it can make the kofte a bit tough.
Perfect Pairings for Your Kiremitte Kofte
This dish has a rich, bubbly sauce, so you need something to sop it all up.
It is almost always served with a side of fluffy rice. Our [Link to: Simple Turkish Rice Pilav] is the perfect, authentic companion.
But most importantly, you need bread! This is a “dipping” dish. I love serving it with our Easy Homemade Turkish Pide Bread or just a crusty baguette to make sure no-fly-zone of that delicious sauce is left behind.
Frequently Asked Questions (FAQ)
What does Kiremitte Kofte mean?
“Kiremitte” (pronounced kee-reh-meet-TEH) means “in a clay dish” or “on a clay tile.” “Kofte” (kof-TEH) means “meatball.” So, it’s literally “meatballs in a clay dish.”
What is a kiremit dish?
It’s a traditional, shallow, round or oval Turkish baking dish made from unglazed earthenware. It’s designed to withstand high heat and distributes it evenly, creating a perfect sizzle.
What is the best substitute for a kiremit?
The best substitute is a 10-inch or 12-inch cast-iron skillet. It holds heat just like clay and gives you a fantastic sizzle. You can also use any oven-safe baking dish or individual ceramic cocottes.
What is kaşar cheese?
It’s a popular Turkish cheese, similar to an un-aged cheddar or provolone. Its main feature is that it melts beautifully without getting too oily. Low-moisture mozzarella is the perfect substitute.
Why did my meatballs turn out dry or tough?
This is almost always from one of two things: you used meat that was too lean (like 90/10), or you overmixed the kofte mixture. Mix only until combined.
Can I use raw meatballs instead of searing them?
Yes, you absolutely can. If you’re in a hurry, you can skip the searing (Step 4) and just nestle the raw kofte into the veggies. The dish will still be delicious! Searing just adds an extra layer of flavor.
What is pul biber (Aleppo pepper)?
It’s a dried, flaked Turkish pepper. It’s not as hot as standard red pepper flakes; it’s fruity, a little smoky, and has a mild, warm heat. It’s a staple in Turkish cooking.
Can I make Kiremitte Kofte ahead of time?
Yes! You can make and shape the kofte and store them (raw) in the fridge for up to 24 hours. You can also assemble the entire dish, cover it, and store it in the fridge. Just add 10-15 minutes to the initial baking time.
How can I make this dish spicier?
Easy! Add more pul biber to the kofte mixture, or add 1-2 sliced fresh jalapeños or Turkish peppers to the top of the dish before you add the cheese.
Can I freeze this?
Yes. You can freeze the cooked dish in an airtight container for up to 3 months. You can also freeze the uncooked kofte on a baking sheet, then transfer them to a freezer bag.
Kiremitte Kofte (Sizzling Turkish Meatballs)
Equipment
- 10-12 inch Kiremit dish (or Cast-Iron Skillet)
- Large Mixing Bowl
- Box grater
- Separate skillet (for searing)
Ingredients
For the Kofte:
- 1 lb 80/20 ground beef
- 1/2 medium onion (grated)
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley (finely chopped)
- 1 tsp umin
- 1 tsp pul biber (Aleppo pepper) (or 1/2 tsp paprika + 1/8 tsp cayenne)
- 1 tsp salt
- 1/2 tsp black pepper
For the Dish:
- 1 tbsp olive oil (for searing)
- 2 large ripe tomatoes (roughly chopped)
- 2 Turkish green peppers (or 1 green bell pepper sliced)
- 2 tbsp tomato paste
- 1/2 cup hot water
- 1 cup shredded mozzarella cheese (kaşar cheese if you can find it)
Instructions
- Preheat: Place your kiremit dish or cast-iron skillet in the oven and preheat to 400°F (200°C).
- Make Kofte: Grate the onion. Squeeze the grated onion firmly to remove excess juice. In a large bowl, add the ground beef, squeezed onion, breadcrumbs, parsley, cumin, pul biber, salt, and pepper.
- Mix & Shape: Use your hands to gently mix until just combined. Do not overwork. Shape into 6-8 round, slightly flattened patties.
- Sear Kofte (Optional): Heat olive oil in a separate skillet over medium-high heat. Sear the kofte for 2-3 minutes per side, just to get a brown crust.
- Assemble: Carefully remove the hot kiremit dish from the oven. Add the chopped tomatoes and peppers to the bottom. Nestle the seared (or raw) kofte on top.
- Add Sauce: In a small bowl, whisk the tomato paste and hot water. Pour this evenly over the kofte and vegetables.
- First Bake: Bake for 15-20 minutes, until the sauce is bubbling and the kofte are nearly cooked.
- Add Cheese: Remove the dish from the oven. Sprinkle the mozzarella cheese all over the top.
- Second Bake: Return to the oven and bake for 5-10 more minutes, or until the cheese is melted, bubbly, and golden-brown.
- Serve: Garnish with fresh parsley and serve immediately while sizzling.
Notes
Conclusion
This Kiremitte Kofte is more than just dinner; it’s a hot, bubbling, cheesy plate of comfort. It’s the perfect way to bring the warm, rustic flavors of a Turkish restaurant right into your own kitchen. It’s a dish that’s meant to be shared, so grab some bread and get dipping!
If you loved this, you have to try our Authentic Turkish Doner Kebab Recipe next!
Ready for your next kitchen adventure? Explore more delicious recipes here at SpoonnSpice!