Teff + Turkey Kofta






15 x 2 1/2-inch patties


15 x 2 1/2-inch patties

Sumac, mint, parsley, garlic, and shallot bring strong Middle Eastern flavors to these patties and the teff adds a lovely outer coating, plus extra protein. Perfect for any time of year, these kofta make a complete meal out of a green salad with pita and olives. In the summer, consider pairing with delicate lettuces tomatoes, and cucumber. In the cooler month’s beets, citrus, and darker leafy greens will hit the spot.

Est Prep Time: 45 minutes | Est Cook Time: 20 minutes

Print Recipe


  1. Arrange the top rack of the oven to be about 4-6 inches away from the broiler and preheat the oven to 425° degrees. Line a rimmed baking sheet with parchment paper.
  2. Place ¼ cup of the teff on a dinner plate. Combine the remaining 2 tablespoons of teff with the rest of the ingredients in a large bowl.
  3. Mix well with a large spoon.
  4. Divide the mixture into 15 portions and form them into 2 ½-inch patties. Coat each patty in teff and place them on the baking sheet.
  5. Cook for 12 minutes on the top rack of the oven, flip the patties and cook for another 4 minutes, then change the oven setting to broil and cook for 2-3 minutes more, until the patties are golden brown on top, taking care that the parchment paper doesn’t catch fire!
  6. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.


  • ¼ cup plus 2 tablespoons Maskal Teff grain, ivory or brown
  • 1 pound ground turkey
  • ¼ cup finely chopped flat leaf parsley leaves
  • 3 medium garlic cloves, minced
  • 1 shallot, minced
  • 1 (2-inch) piece of ginger, peeled and minced
  • 1 tablespoon sumac
  • 2 teaspoons dried mint
  • 2 teaspoons ground coriander
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper

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