İzmir meatballs (köfte)
Description
The dish is easy to prepare without unnecessary complications. It turns out very aromatic and spicy due to the generous amount of spices. Don't hesitate to add mint to the minced meat—it will provide a subtle note of freshness among the spices, tying all the ingredients together. For extra piquancy, you can add garlic and chili pepper. Alternatively, you can prepare the dish in the oven: place all ingredients into a baking dish, pour in some water, and bake at 180°C (356°F) for 1 to 1.5 hours, until the potatoes are cooked through and the desired consistency is reached. Serve the finished dish hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Izmir meatballs. Wash the vegetables and herbs, dry them, and peel if necessary.
- 2
Step 2
Place the ground meat in a bowl, add the egg, and mix in the onion grated on a coarse grater.
- 3
Step 3
Season everything with salt and pepper, add paprika, cumin, finely chopped mint and parsley. Add paprika and breadcrumbs to the bowl and mix thoroughly. Let the mixture stand for 15 minutes, then beat it well. To do this, gather the prepared meat mixture in your hands, lift it above the bowl and drop it back in. Repeat this 10-15 times until the mixture becomes dense.
- 4
Step 4
Form small, elongated meat patties 7-10 centimeters long from the minced meat. Pour vegetable oil into a frying pan and heat over medium heat. Place the patties in the pan and fry on all sides until golden brown. Transfer the cooked patties to a plate and cover with a lid.
- 5
Step 5
Cut the potatoes lengthwise into 6-8 slices, mix with tomato paste, add salt, and stir. Add to the pan after frying the cutlets. Fry the potatoes over medium heat until golden brown. They should be fried but remain slightly undercooked.
- 6
Step 6
Grease the pot with vegetable oil and layer the fried potatoes and meatballs alternately.
- 7
Step 7
Cut the tomatoes into slices and place them on top of the potatoes and cutlets.
- 8
Step 8
Remove the stems and seeds from the bell peppers, cut them into large strips, and place them in a cauldron. Pour in water until it completely covers the ingredients, then add salt and pepper.
- 9
Step 9
Bring to a boil, cover the pot with a lid, reduce the heat, and cook for 40 minutes without stirring, making sure it doesn't burn. Add a little more water if necessary. Sprinkle the ready Izmir meatballs with fresh herbs and serve immediately.
- 10
Step 10
Done.