Izmir Kofte also known as Soutzoukakia Smyrneika in Greece, is a rustic dish of spicy oblong meatballs served in tomato sauce.
Turkish recipe for Izmir kofte often includes lamb and/or beef mince seasoned with spices, fried abd baked together with potato wedges, diced tomatoes and a tomato sauce. This dish is said to be brought to Greece by the refugees from Asia Minor during the population exchange.
It's quite a classic dish found in rustic restaurants throughout Turkey and can be enjoyed with rice pilav and a nice crusty bread.
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Ingredients:
• 500 g ground beef
• 500 g ground lamb
• 5 tbsp bread crumbs or chopped stale bread (crust removed)
• 1 egg
• 1 onion (pulp only)
• 2 large potatoes
• 5 - 6 green chilies
• 2 tomatoes
• 1 cup chopped parsley, ½ bunch
• 2 tsp salt
• 4 tsp ground cumin
• 2 tsp black pepper
• 2 tsp chili flakes (pul biber or Aleppo pepper flakes)
• 1 tsp baking soda
• 1 tsp all spice (pimento)
• 1 tsp ground coriander
• Frying oil
Sauce:
• 2 tbsp butter
• 3 tbsp tomato paste
• 2 cups water
• 1 cup stock (beef / lamb or vegetable)
• 1 tsp salt
• ½ tsp black pepper
• 2 cloves of garlic (finely minced)
Instructions:
The meatball mix:
1. Grate the onions and squueze to get rid of the excess onion juice
2. Add the ground beef and lamb into a large mixing bowl and add the grated onions
3. Add 2 tsp salt, 2 tsp black pepper, 4 tsp cumin, 2 tsp pul biber, 1 tsp all spice, 1 tsp ground coriander and 1 tsp baking soda
4. Add the bread crumbs and crack and add a whole egg, knead for 5 minutes until combined
5. Finally chop the parsley and add into the bowl and gently knead until the parsley is evenly mixed
6. Cover and let it rest in the fridge for 1 hour
Potatoes:
7. Peel and cut the potatoes into long wedges
8. Optionally soak in water for 10 mins and pat dry the wedges
9. Heat up 1 lt frying oil and fry the potatos until they are golden
10. Transfer to a paper towel and set aside
Sauce:
11. In a sauce pan, melt 2 tbsp butter and add the tomato paste, cook 2 mins until fragrant
12. Finely grate 2 cloves of garlic and add to the sauce pan together with ½ tsp black pepper and 1 tsp salt
13. Finally add 1 cup stock together with 2 cups hot water and stir until fully combined
14. Bring to a boil and let is simmer for 5 mins and set aside
Assemby and cooking:
15. Take egg size pieces of the ground meat mixture and shape them into long, sausage shapes in your palms
16. Transfer to a large oven tray and pre-cook the meatballs in the oven for 15 mins at 200°C / 390°F (preferably fan forced upper lower convection)
17. Once the meatballs are pre-cooked, place the potato wedges between the meatballs,
18. Slice the tomatoes into wedges and garnish the tray with tomato wedges and the green chilies
19. Pour the sauce over the meatballs and finish the cooking in the oven 200°C / 390°F for 15 more minutes
0:00 Intro
0:15 Making the meatball mix
1:58 Preparing the potatoes
2:57 Making the sauce
4:00 Shaping and pre-cooking the meatballs
4:56 Final assembly and cooking
6:04 Serving and outcome
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