Izmir Koftesi Recipes

TURKISH MEATBALL AND POTATO CASSEROLE

Steps:

• Gather the ingredients.
• Prepare the meatballs. Put the ground beef in a large mixing bowl. Grate the onion and drain the extra juice. Add it to the meat.
• Wet the stale bread with warm water. Squeeze out the water and add it to the meat. Add the spices, chopped parsley, and egg.
• Knead the mixture together for several minutes until it's well combined. Set it aside to let it rest for a few minutes.
• Break off walnut-sized pieces of the meat mixture and make oblong meatballs by rolling them between palms of hands.
• Put about 1 inch of oil in a large skillet and heat on high. Fry the meatballs until they are nicely browned on all sides. Drain them on paper towels.
• Peel the potatoes and cut them in wedges. Fry them in the same oil as the meatballs until they soften and turn a light golden brown. Drain them on paper towels.
• Arrange the cooked meatballs, in a large ovenproof casserole tray, to cover the entire bottom of the tray. Next, arrange the cooked potatoes evenly over the meatballs.
• Cut 2 tomatoes into wedges. Clean the green and red pepper and cut them into large strips. Arrange the vegetables along with the potatoes.
• Grate 2 more tomatoes for the sauce. Mix them with the tomato paste and hot water. Add the salt and pepper. Pour the mixture over the casserole.
• Bake it in a 390 F oven for about 30 minutes or until the tomatoes and peppers are softened and slightly browned.
• Serve meatball casserole with crusty bread to dip in the juice.

IZMIR KOFTE

Steps:

• Mix together the first ten kofte ingredients in a ball using your hands. Once it is mixed well, divide into 12 pieces and roll into a slight sausage shape.
• Coat in flour and gently fry in the oil until they are slightly coloured. Place in an ovenproof bowl.
• Mix the sauce ingredients together and add to the pan that had the kofte inches Cook for a few minutes and then pour over kofte. Sprinkle over oregano, add peppers and bake for 30 minutes in the oven - 375F, 180°C.

MERCIMEK KOFTESI (LENTIL BALLS)

Steps:

• In a small saucepan, combine the lentils, 1/2 teaspoon salt and 4 cups of water. Bring to a boil and then simmer uncovered over low heat, stirring occasionally, until the lentils are soft and have absorbed most of the water, about 10 minutes. Stir in the bulgur and remove from the heat. Cover and set aside until the bulgur is very soft, 15 to 20 minutes.
• In a small skillet over low heat, heat the oil and add the onion, sautéing until soft, about 3 minutes. Add the tomato and pepper pastes and mix well. Remove from the heat and cool. Add cumin, crushed red pepper and black pepper. Season with salt to taste.
• Add the onion mixture to the lentil mixture and toss to mix. Add the scallions and parsley, mixing gently. Line a platter or individual serving plates with lettuce leaves. With dampened hands, form the lentil mixture into oval walnut-size balls, placing them on top of the lettuce. Serve immediately, or cover lightly and refrigerate up to one hour.