Meatballs on Bread Dipped in Beef Stock
(Islama Köfte - Sakarya - Marmara Region)
500g (1 lb) medium ground veal
2 slices of Turkish bread crumbs without the crust (1 cm thick)
1 medium onion, grated
1/2 tsp allspice
1 tsp cumin
Beef Stock Sauce:
3/4 cup beef broth
1 tsp red pepper flakes or cayenne
1 tbsp olive oil
6 slices of Turkish rustic bread, 1 or 2 days old
Knead all the ingredients for about 5 minutes. If possible, grind the meat twice in a meat grinder together with all the köfte ingredients. Form meatballs from the meat mixture and give them a oblong shape by pressing on them with two fingers.
Meanwhile, mix all the beef broth sauce ingredients in a shallow wide pan. Quickly dip the bread slices in it, coating both sides. Place them on the grill along with the meatballs, cubanelle peppers and tomatoes. Grill both sides of the köfte and bread slices.
Place the bread slices on a serving platter. Arrange the meatballs on them. Serve with roasted peppers and tomatoes on the side. When serving, start with a layer of bread topped by the meatballs, then top with the grilled tomatoes and peppers.
Makes 12-13 Islama Köfte.