John Myers
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Minced Beef Steak À La Fethiye – Fethiye Köftesi
The perfect minced beef steak à la fethiye – fethiye köftesi recipe with a picture and simple step-by-step instructions.
For the sauce:
- 400 g Ground beef
- 4 tbsp Celery leaves, fresh or frozen
- 3 tbsp Breadcrumbs
- 2 tbsp Flour
- 2 Eggs, size M
- 2 tbsp Vegetable oil
- 2 tsp Sage, dried, finely grated
- 1 tsp Cumin
- 1 tsp Allspice powder
- 1 tsp Rose paprika powder, hot
- 1 pinch Crushed red pepper
- 4 medium sized Tomatoes
- 2 Hot peppers, red, long, mild
- 2 medium sized Cloves of garlic, fresh
- 100 g Tomato juice
- 3 tbsp Tomato paste
- 1 tsp Pepper, black, fresh from the mill
- 1 pinch Allspice powder
- 4 g Beef bouillon, grained
- 2 tbsp Olive oil
Also:
- Oil for frying
To garnish:
- Celery leaves, fresh or frozen
- Cut the onion into small pieces and place in a larger bowl with the remaining ingredients and mix everything homogeneously. Season with salt (rather stingy) and black pepper, fresh from the mill. Shape the meatballs and prepare them.
- Wash the tomatoes, remove the stems, cut in half lengthways and remove the green stem. Halve the halves lengthways and crossways. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. Squeeze the garlic. Put all the ingredients for the sauce in the blender and puree for 1 minute at high speed.
- Fry the meatballs with a little oil until light brown on both sides. Pour in the puree from the blender and simmer gently for 10 minutes with the lid on. Garnish with the celery leaves, serve with toasted white bread and the sauce and enjoy with red wine.
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