Köfte Iskender style

Ingredients for 3 servings:

• 2 cloves garlic
• salt and pepper
• 500 g minced beef
• 50 g breadcrumbs (white breadcrumbs)
• 1 small onion(s)
• 2 eggs
• 1 tsp cumin powder
• 1 tsp sweet paprika powder
• 1 tsp allspice powder
• 4 tbsp parsley, chopped
• 3 beefsteak tomatoes
• olive oil
• 1 onion(s), red
• 2 cloves garlic
• 1 tbsp tomato paste
• 1 tsp Pul Biber
• 1 tsp harissa
• 250 g cream yogurt, Turkish
• 1 tbsp olive oil
• 3 cloves garlic
• 3 pita bread(s)
• 2 tbsp parsley, chopped
• Paprika powder
• 1 lemon(s)

Instructions

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

Meatballs with spicy tomato sauce and yogurt sauce

For the kofte, peel and grate the onion. Finely chop the garlic. Combine all the ingredients for the kofte in a bowl, season with salt and pepper, and knead well. Form the minced meat mixture into 12 small, oblong meatballs and set aside. For the tomato sauce, coarsely grate the tomatoes, removing as much of the skin as possible. Peel and finely chop the onion and garlic, and sauté both in a pan with olive oil. Add the grated tomatoes, tomato paste, harissa, and pul biber. Season with salt and pepper. Add about 200 ml of water, reduce the heat, and simmer the sauce uncovered for about 20 minutes. For the yogurt sauce, finely chop the garlic, mix with the yogurt and oil, and season with salt. Fry the kofte in a grill pan for 4-5 minutes on each side. To serve, tear grilled or toasted pita bread into large pieces and arrange on plates. Place the kofte on top, drizzle with tomato sauce and yogurt sauce. Sprinkle with chopped parsley and a little paprika powder, and add a lemon wedge.