Yogurtlu Kebab - Kofta With Tomato Sauce and Yogurt |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Adapted from, 'The New Book of Middle Eastern Food' by Claudia Roden. This is a delicious turkish recipe, traditionally it is served over toasted pita croutons but I like to serve it over the middle eastern rice and lentil dish called 'mujadarra'. You will need to use a kofta recipe, or you can use 'Kofta Meshweya' (#451292) recipe which is what I use when I make this. Ingredients:
2 (400 g) cans chopped tomatoes |
1 tablespoon olive oil |
salt and pepper, to taste |
1 teaspoon sugar |
1 teaspoon paprika, you may need more |
1 pita bread |
2 1/2 cups plain yogurt |
1/2 lemon, juice of |
1 garlic clove, crushed |
1 teaspoon dried mint |
salt and pepper, to taste |
2 -3 tablespoons pine nuts, toasted |
2 tablespoons parsley, finely chopped |
Directions:
1. Put the tomatoes in a pan with the olive oil, paprika, salt and pepper and sugar and cook over a medium heat for about 15 minutes.
2. Add the meatballs from Kofta Meshweya, bring the sauce to a simmer, and cook the sauce and meatballs for another 15 minutes, or until they are cooked through.
3. If you are using the toasted pita, then toast it under the broiler until brown and crisp. Break it into small pieces.
4. In each individual bowl, put a quarter of the toasted pita pieces, tomato sauce and meatballs over it and top with a layer of the yogurt.
5. Garnish with the pine nuts, and finely chopped parsley.
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