Bügün farklı bir köfte yaptık
Today we made a different kind of köfte than I’m used to. Four years ago I had prepared a fırında (baked) köfte with Anne, and I basically stuck with that method of preparation in the US. But this time- we made köfte for frying.
I have no complaints! Being a southerner, I cannot say no to fried food! This köfte was incredibly tasty- and the cooked tomatoes made a deliciously sweet garnish on top. We prepared this köfte with potatoes as a hearty dinner the last night my friend was staying with us. I asked Anne to help me write down the ratios so you can impress your own guests with this mouth watering dish!
5 potatoes, peeled and sliced
1 medium onion, grated
3 tomatoes, chunked
2 slices stale crumbled bread
1lb ground beef
1 bunch chopped parsley
2tsp dried thyme
Salt, as desired
Black pepper, as desired
1tsp apple cider vinegar
Sunflower or canola oil, for frying
1tsp olive oil, for dabbing
Place meat, grated onion, crumbled bread, egg, flour, and spices (including vinegar) in a large bowl and mix well. Treat the mixture like dough, kneading it thoroughly. Form a large ball out of the mixture and throw it forcefully into the bowl. Do this several times until the mixture is soft and homogenous
Put a dollop of oil and a little vinegar into a small dish to wet your fingers as you form the köfte. Pinch off ping pong ball sized balls of meat and pat them into oval patties, and flatten with your hands. Keep them at approcimately at one finger thickness. It is very important to make the köfte all the same size, so they can cook together.
Heat your drying oil in a deep pan with a flat bottom. Cut potatoes at medium thickness and fry them in one layer in the pan. Remove the potatoes when soft and golden brown, letting them rest with a sprinkle of salt on a serving dish.
After all potatoes are done, fry your köfte. Put them side by side in the pan and flip them when the fried side is a dark coffee brown, and slightly crunchy. Place köfte as desired with potatoes on the serving dish.
Lastly, dump the tomatoes in the remaining oil. Add salt and don’t be shy. Cook until the tomatoes become a sauce. Use this sauce as garnish for the köfte when serving.
Serve with pilaf and cacık or ayran (cacık recipe coming soon!)