Izmir Köfte in the oven

Ingredients for 4 servings:

• 500 g minced meat (half pork, half beef or half lamb, half beef)
• 1 large onion(s), grated
• 1 garlic clove(s)
• 3 tomatoes
• 2 bell peppers
• 1 stale bread roll, soaked in warm water
• 1 egg(s)
• 3 potatoes
• 1 bunch parsley, chopped
• 1 tsp salt
• Paprika powder
• olive oil
• 1 small jar of water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Knead the minced meat with salt, paprika, grated onion, egg, chopped parsley, and the bread roll (previously soaked in warm water and squeezed out the excess water), and form into long meatballs (köfte). Halve 2 of the 3 tomatoes and grate them, discarding the tomato skins. Heat the olive oil in a small pan and fry the finely chopped garlic clove until translucent. Add the grated tomato mixture and let it simmer. Place the formed kofte in a heatproof glass dish (with a lid) and pour the cooked tomatoes over it. Peel the potatoes, cut them into thick strips, and place them on top of the kofte. Wash the bell peppers and place them whole on top of the kofte and potatoes. Now cut the third tomato into large slices and place it on top. Fill a small glass with water and pour it over the meat (so the potatoes cook). Sprinkle some paprika over the entire dish and put the lid on. Bake in a preheated oven at 180°C for about 40 minutes. Serve with a green salad.