Izmir kofte
Juicy spicy lamb kofte with browned potatoes and rich tomato sauce — a classic homestyle dish from Izmir.
Ingredients
- minced lamb500 g
- onion1 pcs
- stale white bread crumb3 slices
- parsley1 stalk
- cumin1 tsp
- ground black pepper1 pinch
- salt1 to taste
- water for shaping50 ml
- potato4 pcs
- vegetable oil60 ml
- tomato3 pcs
- water for sauce250 ml
Instructions
Run the ground lamb through a meat grinder twice. Add finely grated onion, crumbled stale bread, parsley, cumin, black pepper, and salt to taste; knead for 5–7 minutes, then let the mixture rest for 15 minutes.
Moisten your hands with water and shape the mixture into oval, elongated kofte about 7–8 cm long.
Peel the potatoes, cut into wedges, and fry in hot vegetable oil until lightly golden; transfer to a wide baking dish.
In the same oil, quickly sear the kofte on all sides without cooking them through, then arrange on top of the potatoes.
For the sauce, fry the chopped tomatoes in the remaining oil until softened, pour in water, and bring to a boil.
Pour the hot tomato sauce over the kofte and potatoes, cover the dish, and simmer on the stovetop or bake in the oven at 180°C for about 15 minutes, until the potatoes are tender; serve hot.
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