John Myers
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Köfte with Paprika Sauce and Yogurt
The perfect köfte with paprika sauce and yogurt recipe with a picture and simple step-by-step instructions.
Köfte:
- 650 g Beef meat
- 2 Red onions approx. 150 g
- 1 Clove of garlic
- 1 tbsp Olive oil
- 0,5 bunch Mint
- 0,5 bunch Flat leaf parsley
- 2 tbsp Tomato paste
- 1 Egg
- 4 tbsp Breadcrumbs
- 1 tsp Salt
- 0,25 tsp Ground cinnamon
- 0,25 tsp Ground cardamom
- 0,25 tsp Ground allspice
- 1 tbsp Black cumin (here: Bought from the Turks!)
- 2 cups Breadcrumbs
- 1 Cup Oil
Pepper sauce:
- 1 kg Red peppers
- 1 Red chilli pepper
- 5 tbsp Light rice vinegar
- 1 tbsp Sugar
- 0,5 tsp Salt
- 2 Star anise
- 2 tbsp Olive oil
- 1 tsp Sugar
- 2 Strong pinches of coarse sea salt from the mill
- 2 Strong pinches of colored pepper from the mill
To serve:
- 500 g Whole milk yogurt 3.5% (here: Von Weihenstephan)
- 1 Cup Coarsely chopped parsley and mint
Köfte:
- Peel the onions and clove of garlic, dice finely and fry in a pan with olive oil (1 tbsp) for about 3 – 4 minutes / stir-fry. Wash the mint and parsley and shake dry. Pluck the mint leaves and parsley leaves and chop or cut into small pieces with kitchen scissors. All ingredients (650 g beef meat, 150 g red onion cubes and garlic clove cubes fried in olive oil, ½ bunch of mint chopped / cut, ½ bunch of flat-leaf parsley chopped / cut, 2 tbsp tomato paste, 1 egg, 4 tbsp breadcrumbs, 1 tsp salt, ¼ tsp cinnamon Ground, ¼ teaspoon ground cardamom, ¼ teaspoon ground allspice and 1 tablespoon black cumin) in a bowl and mix / knead well. With moistened hands, shape long rolls (approx. 6 cm long and 3 cm thick / makes approx. 22 – 24 pieces), roll in breadcrumbs, fry all over in a pan with oil (1 cup), place on a baking sheet with baking paper and in Fry / cook in the oven at 200 ° C for approx. 10 – 12 minutes.
Pepper sauce:
- Clean and wash the peppers and cut into pieces. Clean, wash and finely dice the chilli pepper. Put the pepper pieces and chilli peppers in a saucepan, pour in 100 ml of water, add rice vinegar (5 tbsp), sugar (1 tbsp), salt (½ teaspoon) and star anise (2 pieces), bring to the boil and with the lid closed over a low heat for approx. 45 – Simmer / cook for 50 minutes. Purée thoroughly with a hand blender, add olive oil (2 teaspoons) and season with sugar (1 teaspoon), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Serve:
- Put plenty of paprika sauce on a plate, fill the room-warm yoghurt in the middle, spread the köfte all around and garnish / sprinkle with the herbs (coarse parsley and mint). Toasted flatbread is enough.
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