Best Yogurtlu Kebab Kofta With Tomato Sauce And Yogurt Recipes

Yogurtlu Kebab - Kofta With Tomato Sauce and Yogurt image

Provided by umisa

Categories Meatballs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

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

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.

Kofte Kebab with Tomato Sauce and Yoghurt (Yoğurtlu Köfte Kebabi) image

Provided by Claudia Roden

Number Of Ingredients 1

Beef, Lamb

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.