Turkish Meat Loaf
500 gr lean ground beef (fat 23%)
1 small onion, grated
1 slice of Turkish bread without the crust (1 cm thick), soak the bread into milk, then squeeze the milk out
2 tbsp breadcrumbs or 1 slice of Turkish bread without the crust, crumbled
1/4 cup crushed tomatoes, in a can
1 tsp cumin
1/2 tsp pepper
2 tbsp crushed tomatoes, canned
1 tsp red pepper paste, mild
1 tsp honey
1/2 cup beef broth
1 tbsp butter
2-3 tbsp crushed tomatoes, canned
1/2 cup sweet peas, frozen, rinse with warm water
1 small carrot, peeled, cut in cubes
3-4 broiled egg, sliced
Mix all the kofte ingredients using your hands in a large bowl. Roll into a firm loaf about 20-22 cm in length and 10 cm wide. Put parchment paper on the oven tray and place the kofte on it. Mix the glaze ingredients and brush it over the top of the kofte.
Preheat the oven to 350 F (180 C). Place the tray on the middle rack of the oven and cook for about 1 hour and 30 minutes. Put the tray aside and let it sit for 10 minutes before slicing to serve.
Meanwhile cook all the vegetable ingredients over medium-low heat with the lid closed until the carrots are tender in a small pot.
Place the sliced Dalyan Kofte on a service plate. Put one egg slice over each Kofte. Arrange the cooled vegetables around and serve.
-Tomato Soup with Cream, Pilaf with Almonds, Raisin Compote, Fried Eggplant with Cheese and Mastic Pudding.
* Traditionally the boiled egg, peas and carrots should be placed in the middle of the Kofte before giving it the log shape. But this way it's easier and the taste is the same:)