The Story of Köfte and Ćevapi: A Shared Heritage from Turkey to the Balkans

Across Turkey, the Balkans, and the Middle East, few dishes connect cultures like köfte (beef patties) and ćevapi (grilled sausage-shaped köfte). These dishes tell a story of shared roots, migration, and the comfort of home-cooked meals that have passed through generations.

Childhood Memories of Köfte

In Turkish homes, köfte is more than food—it’s a weekly ritual. I grew up eating köfte and ayran almost every week. At lunchtime, I would come home from school, and the smell of freshly fried köfte would fill the house. My mother made them finger-shaped, rolled lightly in flour, and fried them until crisp on the outside and juicy inside. The taste, the smell, and the rhythm of that meal still stay with me.

Chef Hatice as a child, enjoying her favorite lunch: fried köfte, fries, and homemade ayran/yogurt drink.

The Many Faces of Köfte

Köfte takes countless forms across regions, but the essence remains simple—ground meat, salt, and care.

• Kasap Köfte – “Butcher’s köfte,” small, round, and pure, made without breadcrumbs.

• İzmir Köfte – Baked in tomato sauce, rich and comforting.

• Manisa Köfte Served on a bed of bread, then topped with a rich tomato sauce and roasted shishito-style peppers.

• Tekirdağ Köfte – Slightly spiced, shaped long and thin, a Turkish classic, similar to cevapi

• Ćevapi – The Balkan version, sausage-shaped but not sausage, grilled over open flame.

• İskender Kebab- a legendary dish from Bursa, featuring thin slices of juicy, spiced meat— made from ground beef—layered over pieces of pide bread. It’s generously topped with a tangy tomato sauce, creamy yogurt, and a drizzle of sizzling melted butter. Inspired by the köfte tradition, Iskender Kebab is a perfect example of how köfte has inspired new dishes and continues to bridge culinary traditions across regions.

Every region puts its stamp on this dish, shaped by local spices and history—from Turkish kitchens to Balkan grill houses.

Simurgh Café’s Cevapi Tradition

At Simurgh Café, we make traditional ćevapi—sausage-shaped, but not sausage. The meat is hand-mixed, formed, and grilled to keep its authentic texture. Traditionally, ćevapi are served with kaymak, somun (puffy pita bread), and raw onions.

We keep the heritage alive but add our own touch. Our Ćevapi Sandwich blends flavors from Turkey, the Balkans, and the Middle East:Ajvar, labneh, sumac onion salad, and spring mix layered with house-grilled ćevapi inside fresh pide (somun) bread. It’s a bridge between tradition and creativity—the heart of what Simurgh stands for.

Balkan Kebab Sandwich from Simurgh Bakery & Cafe, offering juicy grilled cevapis in freshly made pide bread.

Chef Hatice’s Family Recipe: Fried Cylinder Köfte

Ingredients

• 1000 g ground beef (20% fat)

• 1 small finely grated onion

• 1/2 cup bread crumbles

• 1 tablespoon of sea salt

• 1/8 teaspoon black pepper

• Optional: 1/8 teaspoon cumin or half bunch of chopped parsley

• A little flour for coating

• Oil for frying

Directions

1. Combine meat, onion, egg, salt, and spices.

2. Shape into finger-length cylinders.

3. Roll lightly in flour.

4. Fry until browned and cooked through.

5. Serve with ayran, salad, or fresh pide bread.