Yogurtlu Kebab Kofta With Tomato Sauce And Yogurt Recipes

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KOFTE KEBAB WITH TOMATO SAUCE AND YOGHURT (YOğURTLU KöFTE KEBABI)



Kofte Kebab with Tomato Sauce and Yoghurt (Yoğurtlu Köfte Kebabi) image

Made with beef or lamb, these kofte kebabs are a popular Turkish dish. Layer up in a toasted pitta with your favourite salad and a yummy homemade tomato sauce.

Provided by Claudia Roden

Categories     Dinner, Main Course

Number Of Ingredients 1

Beef, Lamb

Steps:

  • Make the tomato sauce first. Fry the onion in the oil until soft. Add the garlic and chilli pepper, and stir for a moment or two. Put in the tomatoes, season with salt, pepper and sugar, and cook over a medium heat for 10 minutes until they soften. Open out the pitta and toast them until they are crisp, then break them into small pieces in your hands. For the kofte kebabs, season the minced beef or lamb with salt and pepper, and work it into a soft dough with your hands. Add the onion (if using) and the parsley, and work into the meat. Shape into sausages about 2cm thick and 7cm long. Arrange them on an oiled sheet of foil on a baking sheet and cook them under a pre-heated grill for about 8 minutes, turning them over once, until well browned outside but still pink and moist inside. Spread the pieces of toasted pitta at the bottom of the serving dish and sprinkle over a pinch of sumac. Pour the hot tomato sauce all over and top with a layer of the yoghurt beaten with a fork. Heat the butter or oil with the pine nuts and stir in the remaining teaspoon of sumac. When the butter or oil sizzles, sprinkle it all over the yoghurt. Arrange the meat on top and serve at once. Variation: For a rural yoghurtlu kebab, sauté small pieces of lamb in butter or oil with chopped onion, and salt and pepper. Serve on a bed of toasted and broken pitta bread and pour warmed yoghurt over the top. Mix a little paprika in sizzling butter and dribble over the yoghurt.

YOGURTLU KEBAB - KOFTA WITH TOMATO SAUCE AND YOGURT



Yogurtlu Kebab - Kofta With Tomato Sauce and Yogurt image

Adapted from, 'The New Book of Middle Eastern Food' by Claudia Roden. This is a delicious turkish recipe, traditionally it is served over toasted pita croutons but I like to serve it over the middle eastern rice and lentil dish called 'mujadarra'. You will need to use a kofta recipe, or you can use 'Kofta Meshweya' (#451292) recipe which is what I use when I make this.

Provided by umisa

Categories     Meatballs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 (400 g) cans chopped tomatoes
1 tablespoon olive oil
salt and pepper, to taste
1 teaspoon sugar
1 teaspoon paprika, you may need more
1 pita bread
2 1/2 cups plain yogurt
1/2 lemon, juice of
1 garlic clove, crushed
1 teaspoon dried mint
salt and pepper, to taste
2 -3 tablespoons pine nuts, toasted
2 tablespoons parsley, finely chopped

Steps:

  • Put the tomatoes in a pan with the olive oil, paprika, salt and pepper and sugar and cook over a medium heat for about 15 minutes.
  • Add the meatballs from recipe #451292, bring the sauce to a simmer, and cook the sauce and meatballs for another 15 minutes, or until they are cooked through.
  • If you are using the toasted pita, then toast it under the broiler until brown and crisp. Break it into small pieces.
  • In each individual bowl, put a quarter of the toasted pita pieces, tomato sauce and meatballs over it and top with a layer of the yogurt.
  • Garnish with the pine nuts, and finely chopped parsley.

KOFTA MESHWEYA



Kofta Meshweya image

From the book, 'The New Book of Middle Eastern Food' by Claudia Roden. I like to make these into small meatballs, and cook it in the tomato sauce on my recipe 'Yogurtlu Kebab' with yogurt and rice!

Provided by umisa

Categories     Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs ground lamb or 1 1/2 lbs beef
1 bunch parsley, finely chopped
1 -2 medium onion, finely chopped (or grated)
salt and pepper, to taste
of fresh mint, finely chopped
1 teaspoon baharat
1/2 teaspoon cumin
1/2 teaspoon coriander powder

Steps:

  • In a food processor, or by hand, finely chop the onions, and herbs.
  • Add onions and herbs to the ground meat, season with salt and pepper, and mix together.
  • If you are making meatballs, roll into little balls and fry in a little bit of oil, on high heat, until brown.
  • Add to whatever sauce you like, continue cooking until meatballs are fully cooked.
  • OR you can wrap the meat around skewers.
  • Place the skewers on an oiled grill, or on a rack under the broiler.
  • cook for about 8 minutes, turning over once or more, cooking until lightly browned.

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