← Nouns Cooking · Lebanese & Turkish

Ingredients

• 500 g Minced beef
• 1 small onion, grated and squeezed
• 2 cloves Garlic, crushed
• 30 g Breadcrumbs
• 1 Eggs
• 1 tsp ground cumin
• 1 tsp Pul biber (Aleppo-style pepper flakes)
• 10 g Parsley, finely chopped
• 1 tsp Salt
• ½ tsp Black pepper
• 600 g Potato, peeled and cut into thick wedges
• 3 tbsp Olive oil
• 4 long green peppers, halved
• 2 Tomato, cut into wedges
• 2 tbsp Tomato purée (paste)
• 400 g tinned chopped tomatoes
• 250 ml hot water
• 1 tsp dried oregano or thyme
• ½ tsp Salt

Method

1. Heat the oven to 220°C (425°F). Toss the potato wedges with 2 tbsp of the oil and a pinch of salt in a large baking dish and roast for 20 min until starting to colour.
2. Meanwhile, knead the köfte ingredients together and shape into 16 small fingers. Brown them in the remaining oil in a frying pan over medium-high heat for 2–3 min per side.
3. Whisk the tomato paste into the tinned tomatoes, water, oregano and salt.
4. Turn the oven down to 200°C (400°F). Tuck the köfte, peppers and tomato wedges in among the potatoes, alternating them in rows, and pour the sauce over.
5. Bake for 30–35 min until the potatoes are tender, the sauce is bubbling and the köfte are cooked through to 71°C (160°F). Serve with bread or rice and yogurt.

Tips

• Use gluten-free breadcrumbs to make it gluten-free.
• Covering the dish with foil for the first 15 min keeps the sauce from reducing too fast.

Sources

Written in our own words after cross-checking these recipes:

Turkey's For Life Ozlem's Turkish Table