Turkish Meatball and Potato Casserole (İzmir Köfte)2019-07-03
- Yield : 6
- Servings : 6
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 50m
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This is a popular meatball in Turkey. Izmir köfte is usually served with rice and a bowl of yoghurt on the side.
- 1 pound/ 500 grams lean ground beef
- 1 medium onion, grated
- 1 egg
- 3 slices of stale white bread, soaked in water and squeezed dry
- 1 garlic clove, finely chopped (optional)
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. cumin
- 4 large potatoes, sliced 1 green Bell pepper
- 2 tomatoes, peeled
- 1 green Bell pepper
- 2 tbsp. tomato paste
- 1 cup hot water
- Sun flower oil for frying
Discard the crusts of the bread and crumble the rest into a bowl.
Add all the meatball ingredients, knead well until the mixture resembles a soft dough.
With wet hands take a piece the size of a large walnut and roll into a large finger shape about 2.5cm/1in. thick. Continue until all the mixture is used.
Pour the liquid oil in a frying pan and heat it up.
Peel the potatoes and cut them in wedges. Fry them until they soften and turn a light golden brown. Drain them on paper towels.
Fry the meatballs in the same oil as the potatoes until they are nicely browned on all sides. Drain them on paper towels.
Preheat the oven to 375F (180C). In an oven dish, create layers with the potatoes and the meatballs.
Cut two tomatoes into wedges. Clean the green and red pepper and cut them into large strips. Arrange the vegetables along with the potatoes.
Dilute the tomato paste in a cup of hot water and pour over the top. Cook for about 25- 30 minutes until the tomatoes and peppers are softened. Enjoy!