John Myers
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Köfte with Tomato and Red Wine Sauce
The perfect köfte with tomato and red wine sauce recipe with a picture and simple step-by-step instructions.
For the Köfte:
- 500 g Minced meat
- 2 Pc. Onions
- 5 tbsp Breadcrumbs
- 1 Pc. Egg
- 2 Pc. Clove of garlic
- 1 tsp Salt
- 1 tsp Cumin
- 1 pinch Pepper
- 1 pinch Chilli flakes
- 0,5 bunch Fresh smooth parsley
- 1 Pc. Potato
- 1 Pc. Pointed peppers
For the tomato and red wine sauce:
- 2 Pc. Shallots
- 150 g Celery
- 150 ml Red wine
- 250 g Sieved tomatos
- 1 tsp Thyme
For the eggplant coat:
- 2 Pc. Eggplant
- Virgin olive oil
For the rice dish:
- 300 ml Water
- 200 g Risotto rice
- 2 tbsp Pine nuts
- 3 tbsp Butter
- 1 tbsp Currants
- 1 tsp Salt
- 0,5 tsp Pepper
- 0,5 tsp Pimento
- 0,5 tsp Cinnamon
- 3 Pc. Dill stalks
- 3 Pc. Parsley stalks
- For the sauce, first the shallots are diced and the celery cut into small slices. Fry the shallots in a little olive oil until translucent and deglaze with red wine. Add the celery slices, thyme and tomato sauce and simmer for about 10-15 minutes, remove from heat and puree.
- Cut the pre-cooked potatoes into 2 cm thick slices, halve the pointed peppers and cut into 4 cm pieces.
- Chop the two onions with the parsley. Put the minced meat in a large bowl and knead well with the onion and parsley mixture, breadcrumbs, egg, spices and the pressed garlic cloves.
- Shape the köfte into handy little pieces and fry them briefly while hot, so that a light crust forms. Skewer a köfte, potato slice, köfte and paprika slice each and place in a baking dish.
- Pour the red wine and tomato sauce over the köfte, cook at 200 degrees convection for about 20-30 minutes and serve with the sauce.
- For the rice in the aubergine coating, wash the aubergines, cut off the ends and cut into oblong, approx. 1 cm thick slices. Soak in salt water for at least 30 minutes so that the bitter substances develop. Then drain well, fry in hot olive oil until the slices take on a color and drain on paper towels.
- Wash rice in a colander until the water runs clear and the starch unfolds. In a coated saucepan, first lightly toast the pine nuts without fat, stirring constantly. Add butter and melt, add currants, rice and spices to the saucepan, toast together for 3-4 minutes.
- Approx. Add 300 ml of boiling water and bring to the boil briefly, then cook on a low heat with the lid closed for about 15-20 minutes until the water is completely absorbed and the rice is soft. Wash and finely chop the dill and parsley, stir into the rice again and let it steep for a few minutes.
- Place the eggplant slices crosswise in a rectangular shape and turn the rice into the shape on a baking sheet. The eggplant packages can then be decorated with roasted pine nuts.
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