Thursday, March 12, 2009

Izmir-style Kofte

  • 500g. ground meat
  • 1 onion, finely chopped
  • 1 egg
  • ¾ bread crumbs
  • Salt and pepper to taste
  • 2 potatoes, peeled and sliced and placed in salted water
  • 2 large tomatoes, grated or 1 tomato paste
  • 4-5 “sivri” peppers or 1-2 bell peppers cut into strips, or 3 anaheim peppers cut in half
Combine meat, onion, egg, bread crumbs, salt and pepper, knead well and shape into finger-length meatballs.
Saute potatoes lightly in a bit of oil and spread around the outer edge of a baking pan, preferably round. Fry the meatballs in the same oil and arrange in a sunburst shape in the pan. The sauté the peppers in the same oil and arrange over the meatballs.
Add a bit of water to the grated tomatoes, or mix tomato paste with 1 c water, and pour evenly over the meatballs in the pan. Bake at medium heat for ½ hour until the sauce has thickened.



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