Up until just a few days ago, Istanbul was in the grip of severe snow with crippling below zero temperatures. I am just back from summer in Oz so the contrast has been sharp.Something really Turkish and comforting for those cold snowy days really appealed. Izmir köfte was the answer.
Something really Turkish and comforting for those cold snowy days really appealed. Izmir köfte was the answer.
Of course there are many recipes for Izmir köfte, not only Turkish, but I do like this one because it is a hearty meal in itself and an authentic Aegean family favourite. I love the idea of not only the meatballs but the potatoes, tomatoes and green peppers all cooked together as one complete dish.
This is my favourite kind of dish actually: one that can be prepared and cooked in advance everything in together. Invariably the tastes improve as they mingle and one night in the fridge enhances Izmir köfte even more.
You don’t have to have snow to make it! In fact, making this dish in summer would be tastier as the tomatoes would be so much better. I was very chuffed as TT said it was the best İzmir Köfte he had ever tasted – and he should know as he is from İzmir!
Ingredients for İzmir Köfte
from ‘Secrets of the Turkish Kitchen’
by Angie Mitchell
- Discard the crusts of the bread and crumble the rest into a bowl.
- Add all the köfte ingredients except the flour and oil and only half of the chopped parsley.
- Knead well until the mixture resembles a soft dough.
- With wet hands take a piece the size of a large walnut and roll into a large finger shape about 2.5cm/1in. Thick.
- Continue until all the mixture is used.
- The meatballs can now be covered and stored in the fridge until required.
- Lightly fry the potato slices until they start to go translucent and golden.
- Drain on absorbent kitchen paper.
- Roll the prepared meatballs in the flour.
- Heat a little oil in a frying pan and fry them on both sides until crisp and lightly browned.
- Drain on absorbent kitchen paper.
- Using some of the butter, grease an oven dish.
- Create layers with the potatoes, meatballs, and sliced tomatoes.
- Top with the sliced green papper and season with salt and freshly ground black pepper.
- Dilute the tomato paste in a cup of hot water and pour over the top.
- Dot the top with the remaining butter, cover and bake in a moderate oven for 30 mins or until the potatoes are soft and the sauce has thickened.
- Serve hot, garnished with the remaining parsley.
Afiyet olsun!
A beautiful dish..going to bookmark this for a future dinner.
you have the best recipes. i can't wait to make this and i really want to make it with lamb! i love the grated onion. it infuses a much better flavor than diced.
I absolutely agree with you about the onion. In fact, don't you find that the way you slice it is really crucial sometimes? Makes or breaks it!
This sounds truly delicious Claudia!!!
Mmmmm. One of my favorite types of köfte and the recipe sounds lovely and simple…
xx
I thought we were going to have a coffee one of these days …. but I suppose you are back at work now and the weather is just awful…!!!
Have to try this – I adore one pot recipes and this onbe looks truly delicious.
I can just see you making this in your lovely kitchen in Vaison! xx
Love Angie's book! She attended my Bodrum baking class and was a delight to meet there! Your kofte looks like a lovely dish to enjoy in this dull, gray weather. Yum!
Hi Joy! I am so interested to hear that you met Angie! She should know that I have steadily cooked my way through her book – I love it! Does she live here then?
This particular dish is not only colourful but really tasty! Try it! Am I going to see you on Friday?
Well, if it's the best Izmir Köfte TT has ever tasted, that sounds good enough to us. will give the recipe a follow as the final result looks lovely in your photos.
Let me know how you like it!
So great recipes!!!
I love your blog, so amazing!!
I´m your new follower.
I invite you to visit my blog, I hope you enjoy it.
Kisses from Spain ^^
http://janakitchen.blogspot.com
Hi Jana! Thanks for dropping by my blog! I will certainly check out yours – some Spanish recipes would be a great addition to the repertoire! I'll get back to you asap …
Claudia, this sounds enormously flavorful. I stopped by to say hello and as always spent way more time than I should reading your earlier posts. I always leave with a new idea. I hope your weather improves. Have a great day. Blessings…Mary
Hello Mary! How nice to hear from you again! You have so many amazing recipes yourself that if you are inspired in any way, I am happy! Istanbul really cold and horrible right now ….
This looks delicious……so comforting and yummy. This is my husband's favorite meal of all times….when first married I thought this was a dish from Izmir where he was born, but then I noticed that it's a popular dish.
Believe or not but he could eat this dish daily if he could.
This looks delicious!!! Thank you for the recipe!!! May I ask what degree you used to bake in the oven?
200C should do the trick.