Minced beef steak à la Fethiye – Fethiye Köftesi

Ingredients for 2 servings:

• 80 g onion(s)
• 400 g minced beef
• 4 tbsp celery leaves
• 3 tbsp breadcrumbs
• 2 tbsp flour
• 2 eggs, size S
• 2 tbsp oil
• 2 tsp sage, dried, finely grated
• 1 tsp cumin powder
• 1 tsp allspice powder
• 1 tsp paprika powder, hot
• 1 pinch(s) Pul Biber
• 4 m.-sized tomatoes
• 2 Pepper, red, long, mild
• 2 medium-sized garlic cloves
• 100 g tomato juice
• 3 tbsp tomato paste
• 1 tsp, levelled pepper, black
• 1 pinch(s) of allspice powder
• 4 g beef broth powder
• 2 tbsp olive oil
• n. B. Oil for frying
• n. B. Celery leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A Turkish specialty enjoyed with bread. Served here with a rich tomato sauce.

Chop the onion into small pieces and add it to a larger bowl with the remaining ingredients. Mix everything until smooth. Season to taste with salt (a little more than a pinch) and freshly ground black pepper. Form meatballs and set aside. Wash the tomatoes, remove the stems, halve them lengthwise, and remove the green stem end. Halve the halves lengthwise and crosswise. Wash the fresh, red peppers, remove the stems, and cut diagonally into approximately 6 mm wide pieces, leaving the seeds. Squeeze the garlic. Place all the ingredients for the sauce in a blender and blend for 1 minute at full speed. Fry the meatballs with a little oil on both sides until light brown. Pour in the puree from the blender and simmer gently with the lid on for 10 minutes. Garnish with the celery leaves, serve with toasted white bread and the sauce, and enjoy with red wine.