Recipe
Beef placed on a chopping board is first cut into small cubes, after which a small amount of mutton and tail fat is added. The mixture of chopped meat and tail fat is then pounded into minced meat using a flat-edged adze, which differs from a standard cleaver. This pounding technique gives the köfte its distinctive flavor. Once the meat has been thoroughly pounded into mince, finely chopped dry onion is added and mixed well. After being passed under the adze one final time, the remaining ingredients are incorporated, and the mixture is shaped—according to the master’s preference—into square, oval, or round forms. The köfte is then fried in a pan containing oil until ready to serve. Keseraltı köfte may also be floured and fried, and can be served with diluted garlic sauce poured over the top, depending on preference. In the past, due to the absence of meat grinders, meat was pounded with an adze to produce mince for keseraltı köfte. Today, there are still masters in the district who continue to prepare this dish using the traditional method.