Casserole of Turkish Meatballs with Aubergine, Potatoes, Tomatoes and Peppers – Sebzeli Firin Kofte
Ozlem's Turkish Table
Ozlem's Turkish Table
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Ingredients

  • I usually double this casserole recipe and freeze half the portion, as it freezes very well.
  • Serves 4-6
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  • Preparation time – 30 minutes Cooking time – 40-45 minutes For the kofte (meatballs)
  • 450 gr /1 lb ground lamb, beef or mixture
  • 1 medium onion, grated
  • 2 slices of stale bread, soaked in water and squeezed dry
  • 1 egg, beaten
  • 1 bunch finely chopped Italian parsley
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • Freshly ground black pepper
  • A bowl of water for kneading kofte / wetting hands
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  • And the rest
  • 450 gr / 1 lb medium potatoes, sliced like thin apple quadrants
  • 1 green, red or yellow bell pepper, deseeded and sliced
  • 1 medium carrot, coarsely sliced
  • 1 aubergine, cut in half lengthways and sliced
  • 4 garlic cloves, finely chopped
  • 400 gr /14 oz (1 can of) chopped tomatoes
  • 1 tablespoon red pepper paste -optional-
  • 1 tablespoon olive oil
  • 240 ml / 1 cup water
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon red pepper flakes

Instructions

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