Beef Köfte With Tomato Butter Sauce And Yogurt Food

BEEF KOFTA WITH GREEK YOGURT SAUCE

Steps:

• Add all of the ingredients to a small bowl and stir until fully combined.
• Enjoy with beef kofta!
• Add all of the kofta ingredients to a large bowl. With a fork or with your hands mix until just combined.
• Using your hands form small oblong patties with the meat mixture. If the meat begins to stick to your hands when forming the kofta, rub a small amount of olive oil on your hands and you should be good.
• Heat an oiled skillet on medium-high heat. Place the patties on the preheated skillet making sure not to overcrowd them. Depending on the size of your skillet you may need to cook them in batches. (See grilling and baking instructions in the Notes.) Cook uncovered 12 to 14 minutes turning the kofta every couple of minutes allowing it to brown on each side. Allow the kofta to cook long enough on one side so that when you turn them you are able to easily do so without them falling apart. Continue cooking until an instant-read thermometer inserted horizontally into the thickest part of the kofta registers 160°F,
• Serve the kofta with Greek yogurt sauce and EAT!

KOFTE KEBAB WITH TOMATO SAUCE AND YOGHURT (YOğURTLU KöFTE KEBABI)

Steps:

• Make the tomato sauce first. Fry the onion in the oil until soft. Add the garlic and chilli pepper, and stir for a moment or two. Put in the tomatoes, season with salt, pepper and sugar, and cook over a medium heat for 10 minutes until they soften. Open out the pitta and toast them until they are crisp, then break them into small pieces in your hands. For the kofte kebabs, season the minced beef or lamb with salt and pepper, and work it into a soft dough with your hands. Add the onion (if using) and the parsley, and work into the meat. Shape into sausages about 2cm thick and 7cm long. Arrange them on an oiled sheet of foil on a baking sheet and cook them under a pre-heated grill for about 8 minutes, turning them over once, until well browned outside but still pink and moist inside. Spread the pieces of toasted pitta at the bottom of the serving dish and sprinkle over a pinch of sumac. Pour the hot tomato sauce all over and top with a layer of the yoghurt beaten with a fork. Heat the butter or oil with the pine nuts and stir in the remaining teaspoon of sumac. When the butter or oil sizzles, sprinkle it all over the yoghurt. Arrange the meat on top and serve at once. Variation: For a rural yoghurtlu kebab, sauté small pieces of lamb in butter or oil with chopped onion, and salt and pepper. Serve on a bed of toasted and broken pitta bread and pour warmed yoghurt over the top. Mix a little paprika in sizzling butter and dribble over the yoghurt.

TURKISH KOFTA RECIPE

Steps:

• Traditionally we make the kofte mixture by hand by grating the onions, chopping fresh herbs if used, and mixing the other ingredients in a bowl well. But you can easily do these steps in a food processor. If your food processor isn't so big you can only chop the onion and parsley and continue mixing in a bowl
• In a food processor add onion cut in four, parsley. If you are using stale bread soak it in water to soften then squeeze out excess water and add to the onion parsley mixture. Process until they have fine pieces, avoid over-processing, and don't make it like a puré.
• Add the ground meat, spices, and baking soda if using. Drop 3-4 drops of lemon juice over the baking soda and mix everything by pulsing until is it evenly incorporated.
• Dip your hand into the water from time to time and get smaller than mandarine size mixture and first shape into a ball and press it to make a disk. It comes together when cooks and becomes thicker so consider that while shaping.
• Heat the cast iron griddle or non-stick frying pan or grill. Brush it with vegetable oil. Add kofte pieces leaving space between them and cook on medium heat until both sides and inside are fully cooked.
• Meanwhile cut the tomatoes in big wedges and cook on the griddle or grill with green peppers.
• Serve the koftes with pilav and grilled veggies. You can also make coban salad, or cacik (yogurt-cucumber sauce) to serve.

BEEF KöFTE WITH TOMATO-BUTTER SAUCE AND YOGURT

Steps:

• Place the grated onion, parsley, all the seasonings, the olive oil and the milk in a medium bowl and thoroughly mix.
• To the bowl with the onion mix, add the ground meat and knead thoroughly until very smooth.
• Cover and refrigerate the bowl with the meat mixture for one to two hours so that it firms up and is easier to handle.
• Make the tomato sauce: Remove the skins and the seeds of the tomatoes. Chop them and cook them in a medium skillet with the butter. Add the garlic, vinegar and sugar. Once they are slightly reduced, add the beef broth and mix to incorporate.
• Make a "test" meat patty: Take a small spoonful of the meat mixture, flatten it into a tiny patty and cook in a skillet. Taste and adjust the seasoning of the meat mixture as needed.
• Shape the meat mixture into small meatballs and flatten them slightly. Heat large, non-stick skillet under medium-high heat. Drizzle enough olive oil to the skillet to cover the bottom. Once the skillet is hot, place the meatballs in, making sure not to overcrowd it. Cook them on both sides until nicely brown.
• To serve: Toast some pita bread, cut it in wedges and place in individual warm plates. Spoon some warm tomato sauce over the pita, drizzle some room temperature yogurt sauce over the sauce, and arrange some meat patties on the bed of yogurt. Sprinkle with some parsley leaves and serve at once.

BEEF & SOUR CHERRY MANTI WITH TOMATO-CHILLI BUTTER

Steps:

• To make the dough, put the flour and salt in a stand mixer with a dough hook. Add the egg and oil, then mix on a low speed. Gradually add about 2 tbsp water. Once the mixture starts to clump, tip out onto a lightly floured work surface and knead for about 10 mins until you have a firm, smooth dough. Cut into four portions, wrap each one and rest in the fridge for 30 mins.
• To make the filling, combine all the ingredients with some salt and mix well by hand. Fry a small amount to check the seasoning.
• Feed one piece of dough through the largest setting on a pasta machine, then fold in half before rolling again. Continue until you reach setting 2/3. Lay the dough out on a work surface dusted with semolina and cut into squares about 6 x 6cm. Spoon 1 tsp of the filling into the centre of each. Brush a little water around the edges and gather up in the centre to form a manti shape (see top image). Continue until you run out of filling, putting the finished manti on a tray heavily dusted with semolina. Keep the remaining pasta wrapped as you work. You'll have more than you need (see tip, below). Chill the manti for up to 24 hrs.
• To make the tomato-chilli butter, melt half the butter in a pan, add the oregano and tomato purée and cook briefly before pouring in the passata with a pinch of salt. Cook over a low heat for around 20 mins. Finish with a splash of sherry vinegar and a pinch of caster sugar. Heat the remaining butter until it browns, pour through a fine sieve, leave to cool for 2 mins, then add the pul biber. Combine the sauce and chilli butter and keep warm. Make the garlic yogurt by whisking the ingredients with 2 tbsp water.
• Cook the manti in boiling water for about 5 mins until tender and the meat is cooked though. Drain and serve the manti with the yogurt sauce and chilli butter, and sprinkle with pine nuts and thyme.

MOROCCAN KOFTE WITH SPICY TOMATO SAUCE

Steps:

• Soak eight wooden skewers in water for 20 minutes, to stop them burning.
• Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.
• To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.
• Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous (recipe, below).

TOMATO BUTTER

Steps:

• Preheat the oven's broiler to high heat.
• Place the tomatoes on a foil-lined, rimmed baking sheet, and place on a rack about 6 inches from the heating element.
• Broil tomatoes until they start to brown and release their juice, shaking the pan occasionally, so the tomatoes brown all over, 6 to 7 minutes. Remove from the oven and let the tomatoes cool to room temperature.
• Drain tomatoes and place in a food processor. Add thyme, oregano, garlic, red pepper flakes, and salt. Pulse until finely chopped, but not completely smooth.
• Cube the butter and add to the food processor. Blend until butter is completely incorporated into the tomato mixture, scraping down sides of bowl, if necessary, 25 to 30 seconds.
• Transfer the butter to a small covered dish. May be served immediately or stored in the refrigerator for up to 1 week.

PASTA WITH GROUND BEEF AND YOGHURT

Steps:

• Bring a small amount of salted water to a boil, add garlic with skin on and cook for 5-8 minutes. Drain and rinse. Slip from skins and crush with a press or a fork.
• Stir yoghurt with salt and crushed garlic in a bowl until smooth, set aside.
• Bring salted water for the pasta to a boil. Peel onions. Finely grate onions or chop onions in the food processor to a pulp.
• Heat butter for the beef in a skillet. Add beef, chili, onions, salt and pepper and cook over high heat, crumbling and browning the meat, about 10 minutes.
• While frying the meat, cook pasta until done, drain. In another small pan melt butter for the topping and stir in paprika and cayenne.
• When meat is browned and cooked through and pasta is ready, give a portion of pasta on a plate, top with some of the meat, spoon a portion of the yoghurt over it and drizzle with some of the melted butter. Serve with a green salad on the side.

TOMATO YOGURT SAUCE

Steps:

• In a saucepan, heat the oil and sauté garlic.
• Stir in tomato paste, oregano, and pepper.
• Stir until sauce is heated through.
• Remove from heat and stir in yogurt.
• Warm mixture on low heat just until it is warmed.