Yogurtlu Kebab Kofta With Tomato Sauce And Yogurt Food

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.

KEBAB SHOP YOGURT GARLIC SAUCE

Steps:

• Simply mix all the ingredients together and season with salt and pepper - add a splash of water if you want to make it a drizzly consistency. The mint is optional but goes nicely with lamb. The sauce can be made the day before.

LAMB KOFTAS WITH YOGHURT DRESSING

Steps:

• Yogurt Sauce: Combine the yogurt sauce ingredients and leave in fridge for at least 20 mninutes for the flavor to develop (overnight even better!).
• Koftas: Grate the onion into the bowl using a standard box grater. Add remaining Kofta ingredients and mix well with your hands.
• With damp hands, divide the meat into 8 equal pieces and push and shape the meat onto 8 skewers. Make them smooth (looks nicer, pictured!) or a bit nubbly (more surface area to brown!).

KOFTA MESHWEYA

Steps:

• In a food processor, or by hand, finely chop the onions, and herbs.
• Add onions and herbs to the ground meat, season with salt and pepper, and mix together.
• If you are making meatballs, roll into little balls and fry in a little bit of oil, on high heat, until brown.
• Add to whatever sauce you like, continue cooking until meatballs are fully cooked.
• OR you can wrap the meat around skewers.
• Place the skewers on an oiled grill, or on a rack under the broiler.
• cook for about 8 minutes, turning over once or more, cooking until lightly browned.

YOGURTLU KEBAB - KOFTA WITH TOMATO SAUCE AND YOGURT

Steps:

• 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.
• Add the meatballs from recipe #451292, bring the sauce to a simmer, and cook the sauce and meatballs for another 15 minutes, or until they are cooked through.
• If you are using the toasted pita, then toast it under the broiler until brown and crisp. Break it into small pieces.
• 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.
• Garnish with the pine nuts, and finely chopped parsley.

İSKENDER KEBAB

Steps:

• Preheat the oven 180 C (350 F).