Izmir Kofte

Izmir Kofte

Izmir Kofte

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Weight Watchers:   5 Points
Cuisine
  • side dish
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Ingredients
  • 2 Eggs
  • 3 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 2 cups water or lamb/beef stock
  • 1 kilo lean ground beef or lamb
  • 1 small Onion, chopped finely
  • 1 teaspoon paprika
  • 2 mediums green peppers, seeded and cut diagonally into slices
  • salt and pepper
  • 1 tablespoon tomato paste
  • 3 large tomatoes, diced
  • 2 tablespoons unsalted butter
  • 1/4 cup virgin olive oil
Instructions

Heat the oven to 175 degrees Celsius or 350 degrees Fahrenheit.Make the sauce first. Melt the butter in a small saucepan. Stir in the tomato paste, then add the tomatoes and water or stock. Season with salt and pepper. Bring the mixture to a boil.

Let simmer, stirring occasionally, while you make the kfte so that the tomatoes boil down.

Combine the ground lamb or beef, onion, garlic, eggs, paprika, cumin and parsley in a large bowl. Season with salt and pepper. With moistened hands, mix the ingredients for about 2 minutes. Keep a bowl of warm water nearby to wet your hands while working. Shape the meat mixture into 20-25 oval balls.

Heat the oil in a large skillet over high heat, add the kfte and lightly brown the meat all over (about 5 minutes).

Place the kfte in an ovenproof dish and set them aside.

Pour the tomato sauce over the kfte. Arrange the green peppers on top. Cover the dish and bake for 40 minutes. To check for doneness, cut one kfte open; it should be brown, not pink.

Serve with fried potatoes or rice and salad.

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