I love the simplicity and comforting taste of İzmir köfte. Traditionally, the köftes, meatballs and thin wedges of potatoes are first lightly fried, then cooked with tomatoes, sivri biber (our green pointy peppers) in a rich tomato sauce. The result is a comforting, all in one pot deliciousness; the meatballs melt in the mouth and potatoes soak up the delicious juices of the casserole. I tend to make a generous portion, as it freezes well and leftovers are great next day.
İzmir köfte is a proper esnaf lokantası fare. At these humble, no-frills style neighborhood restaurants that I am very fond of, trays of freshly cooked home style casseroles like İzmir köfte is offered to customers. You pick up your tray, point the casserole, dolma, pilaf you want to eat and they plate them up for you. I hope you enjoy my İzmir köfte recipe. I like to partially bake the köftes and potatoes, rather than frying; the result is equally delicious, easier and lighter. A family favourite.
Another version of these succulent köfte, casseroles, zingy piyaz salads, meze, bakes and so much more are included at my new cookery book, ISTANBUL, Delicious recipes from the heart of the City. You can get a copy here worldwide.
Afiyet Olsun,
Ozlem
- 1kg medium potatoes, sliced into 1 ½ cm thick wedges
- 200g sivri biber, cut into 3 pieces or padron peppers, sliced lengthways
- 3 medium to large tomatoes, sliced in 2 cm thick wedges
- 2 tablespoons olive oil (for coating potato wedges)
- For the köfte:
- 1 large onion, grated
- 5 tablespoons breadcrumbs (use gluten-free if preferred)
- 2 medium eggs, beaten
- 25g flat leaf parsley, finely chopped
- 2 teaspoons ground cumin
- Salt and freshly ground black pepper to taste
- 1kg minced (ground) beef (12 % fat) or a combination of minced lamb and beef
- For the sauce:
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 tablespoons double concentrated tomato paste
- 2 teaspoons dried oregano
- 1 teaspoons pul biber
- 700 g plum tomatoes in can, pureed (use fresh tomatoes in season)
- 600ml water
- Salt and freshly ground black pepper
- First prepare the köfte mixture. Combine the köfte ingredients except the meat in a large bowl, season (2 teaspoon of salt is recommended) and knead well. Stir in the meat and combine for 3-4 minutes thoroughly, until blended well. Cover and keep in the fridge until using.
- Preheat oven to fan 200C/220C/425F. Place the sliced potato wedges in a large oven tray and drizzle 2 tablespoons olive oil over them, season with salt and black pepper. Go hands on and coat the oil and seasoning on potatoes. Slice the sivri biber (or padron peppers) and tomatoes and place in a large plate for later.
- Have a small bowl of room temperature water with a drizzle of olive oil nearby. Take the köfte mixture out of the fridge. Wet your fingers in the bowl and take a small tangerine size köfte in your hand and roll to a roughly 9cm long sausage-like köfte, with slightly pointy edges, place in a large plate. Shape the rest of the köfte this way, place side by side. Then, place the köfte rolls and potato wedges side by side, alternating, in one layer, on a large oven tray, about 4 cm high. Bake for 30 minutes; they will start to crisp up round the edges. Take the tray out and bring the oven temperature to fan 180C/200C/400F.
- While the köfte and potatoes are baking, make the sauce. Melt the butter in a medium sized pan and pour the olive oil. Stir in the tomato paste and combine over medium heat for a couple of minutes. Then pour in the pureed tomatoes, oregano, pul biber and combine. Pour the water, season to taste and bring to a boil and simmer for 2-3 minutes then turn the heat off.
- Insert the peppers and tomatoes in between the potatoes and köfte in the tray. Gently pour the sauce over, shake the tray gently so that the sauce can penetrate. Bake in the oven for another 35-40 minutes.
- Serve hot, with either pilaf or chunks of bread at the side. Afiyet Olsun.
