Kofte with tomato vegetables

Ingredients for 4 servings:

• 500 g minced beef
• 3 tbsp bulgur, fine
• 1 clove(s) garlic
• 1 m.-sized onion(s)
• 1 egg(s)
• 3 tbsp parsley, chopped
• 1 tsp salt
• 1 tsp pepper
• 1 tsp Pul Biber
• 1 tsp vegetable stock powder
• 3 tbsp sunflower oil and some for frying
• 1 can of tomatoes, chopped
• 1 tbsp tomato paste
• 3 tbsp paprika paste
• 1 m.-sized onion(s)
• 1 tsp Pul Biber
• 100 ml vegetable broth homemade or from the jar
• 1 pinch(s) of sugar
• salt and pepper
• Paprika powder, sweet
• 250 g Greek yogurt
• 1 clove(s) garlic, more if desired
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Knead all the ingredients for the kofte together, including the oil. Then, cover and refrigerate for 30 minutes to rest. However, you can also continue straight away. Form the dough into small walnut-sized balls. To prevent them from sticking to your hands, simply moisten them with a little oil. Heat oil in a non-stick pan and fry the kofte until browned all over. For the tomato and vegetables, roughly chop the onions. When the kofte are done cooking, remove them from the pan and lightly fry the onions in the pan. Add the pul biber, paprika paste, and tomato paste and fry lightly. Add the tomatoes and vegetable stock and let it simmer for a few minutes. I always add a little sugar to the sauce so the tomatoes develop their delicate flavor perfectly. Season with salt, pepper, and paprika. Place the kofte on top of the vegetables and let it heat through. For the yogurt dip, mix the creamy yogurt with the crushed garlic and salt, and season to taste. This dish goes well with Turkish rice or fresh flatbread.