“Kyfte na kromid”, and also called chufte sa lukom, chufte u umaku od crnog luka or souvan kyfte and loved across the southern Balkans. Essentially these are meatballs on a caramelized onion base. “Kyfte” or “chufte” is our word for kofte or meatballs or meat patties (again, the word an adaptation from Arabic via the Ottoman Empire, but meaning something a little different in the region).

There are countless variations of them across the Balkans and they are often flavoured heavily with vegetables, spices, herbs, and old bread soaked in water then the water squeezed out (or breadcrumbs) as it is a clever way of stretching meat a little further.

They are eaten in many forms – fried, grilled, or baked in sauce – onion, tomato or yoghurt sauce are the holy kofte trinity. 

This version is one of my absolute favourites. It is broadly how my mother made them for me so I have a deep love for this dish, a love I have passed on to my son, so this dish makes a frequent appearance in the Balkan Kitchen.

I would suggest you seek out the best meat you can, and if you are able to, ask your butcher to double mince it for you, as that will give you a better texture and allow you to really distribute to flavour through the meat.

The onions are traditionally fried until deeply caramelized, but I like to bake them as I find it easier and believe you get a beautiful caramelisation and sweetness out of the onions by baking.  

There is a similar variation called “Pasha Kofte” which is with rice (unlike the Turkish Pasha Kofte which are stuffed kofte), and I will share this with you soon. In the meantime, I do hope you try and enjoy these.  

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Ingredients

  • For the onion base

  • 3-4 brown onions, thinly sliced in half moons (for c.750g sliced onions)

  • 2 tbsp tomato puree (or 1 grated tomato + 1 tbsp tomato puree)

  • 2-3 bay leaves

  • 1/4 tsp ground cumin

  • 2 tbsp olive oil

  • 20g unsalted butter, cubed

  • 200ml boiled water

  • 1/2 tsp sea salt

  • 1/4 tsp ground black pepper

  • For the kofte

  • 500g beef mince (at least 10% fat)

  • 1 egg

  • 1 small onion (c.100g), grated or minced

  • 1/2 slice of white bread (30g), soaked in water then water squeezed out

  • 1 tbsp olive oil

  • 1 tsp dry oregano

  • 1 tbsp sweet paprika

  • 1 tbsp tomato puree

  • 20g fresh parsley, leaves picked and finely chopped

  • 1/4 tsp Vegeta or vegetable stock powder (optional)

  • 1 tsp sea salt

  • 1/4 tsp ground black pepper

  • 2-3 tbsp sunflower (or other neutral) oil, for frying

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Directions

  • Preheat your oven to 190C (fan).
  • Prepare the onions. Place the onions together with all the other ingredients for the onion base in a large baking dish (approximately 20 x 30cm). Stir everything well to coat the onions then bake in the oven for 70 – 75 minutes until the onions are soft and caramelised (but not burnt). Stir the onions 2-3 times during baking, and add another splash of water (c. 50ml) if they are getting too dry.
  • Meanwhile prepare the kofte. Place all the ingredients for the kofte (except the sunflower oil for frying) in a large bowl and mix well to combine. Use your hands to shape the mix into 16-18 round balls (each about 35-40g).

    Heat the sunflower oil in a large non-stick saute pan on a medium-high heat. Fry the kofte in batches (don’t overcrowd your pan) until they are lightly browned on all sides. You are sealing them rather than cooking them through. Then arrange them in the baking dish over the onions.
  • Reduce your oven to 180C (fan). Bake the kofte and onions for 20-25 minutes until they are beautifully browned.
  • Serve with fresh chopped herbs of your choice, and enjoy with fresh salads, bread, pasta, polenta, rice or other accompaniments of your choice.
Beef meatballs baked on a bed of caramelised onions.