(From the Aegean Region)
~300 g medium ground beef
4 tbsp breadcrumbs
1 medium size onion, finely grated
1 garlic clove, finely chopped
1/4 cup parsley, finely chopped
1/4 tsp cumin
1/4 tsp red pepper
1/4 tsp black pepper
1/2 tsp salt
1/2 cup liquid oil
4 tbsp flour
2 large tomato, peeled, seeds discarded, cut in cubes
1 tbsp butter
1 tbsp crushed tomato, canned
1/2 or 1/3 cup water, depending on how juicy you want it, I used 1/2
1 tsp oregano
1 cubanelle pepper, stems cut off, seeds discarded, cut in 4 pieces
Mix all the kofte ingredients using your hands in a large bowl. Divide it in 12 pieces and give each a long shape, as shown in the picture. Pour the liquid oil in a frying pan and heat it up. Place the flour on a plate and roll each Kofte in it. Fry the Kofte evenly for about 3-4 minutes. Afterwards, place them on a paper towel to soak up extra oil. Arrange in a casserole dish.
To prepare the sauce, put all the sauce ingredients in a small pot except the oregano and cubanelle peppers. Cook for about 3-4 minutes over medium heat. Pour the sauce all over the Kofte. Sprinkle oregano top and arrange cubanelle peppers on top.
Preheat the oven to 375 F (180 C). Place the dish on the middle rack of the oven. Cook for about 30 minutes. My mum always served one of Izmir's best known Turkish recipes with home-made French Fries. I do the same and they go very well together:)
Turkish Style French Fries
4 medium sized white potatoes, peeled, sliced however you like
Fill medium sized plastic bowl halfway with water and add 1 tbsp salt in it. Soak the potato slices in it for about 20 minutes. Heat up the liquid oil in a frying pan. Drain the potatoes, but don't rinse them and dry with a paper towel. When the oil heats up, fry the potatoes until golden brown. Afterwards, place on a paper towel to soak up any extra oil. Serve while still warm.
Makes 3-4 servings.
- Green Lentil Soup, Feta Cheese Pie, Creamy Yogurt Dip, Pide and Almond Pudding.