![5 kebab met yoghurt 1](https://miras-food-2019.imgix.net/media/Recepten/5-kebab-met-yoghurt-1.png?auto=format&crop=focalpoint&domain=miras-food-2019.imgix.net&fit=crop&fp-x=0.5078&fp-y=0.7252&ixlib=php-3.3.1&q=82&w=768)
Köfte Kebab with Yoghurt
Enjoy your meal!
The real Yoghurtlu kebab is easy to prepare and incredibly delicious. A well-known recipe from the Turkish region of Bursa. The combination of yoghurt and tomato sauce is a pleasant surprise!
Time to get started
- Start with the tomato sauce: sweat the onion, add the garlic and chilli pepper and give it a quick stir.
- Empty the contents of the tins of tomatoes in the pan and add salt, pepper and ketchup. Mash the tomatoes with a fork and leave them to simmer for 10 minutes on a medium heat until they have softened. Keep everything warm.
- Open the pita pockets, toast them until they are nice and crispy and break them into pieces with your hands (or toast Turkish bread and slice it into cubes).
- Follow the instructions on the Miras package for the preparation of the köfte kebabs. Shape them into 2 cm thick and 7 cm long sausages. Fry them in a little butter or roast them under a hot grill on an aluminium lined grid for 8 minutes until they are golden brown, but still juicy and pink on the inside. Turn them over halfway through.
- Divide the pita pieces over a plate and sprinkle with a pinch of sumac.
- Pour the tomato sauce over it and spoon a little bit of yoghurt on top.
- Heat the butter with the pine nuts and stir in a spoonful of sumac. It is ready when it starts to sizzle. Then pour it over the yogurt, arrange the köftes on top and serve the dish immediately. Afiyet Olsun!
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Your shopping list
- For the tomato sauce:
- 1 small finely chopped onion
- 2 tbsp Miras extra virgin olive oil
- 2 cloves of garlic
- 1 chill pepper
- 2 tins Miras peeled tomatoes
- salt
- Miras black pepper
- 1 tbsp tomato ketchup
- For the kebab:
- 2-4 pita pockets (or diced Turkish pide)
- 1 kg minced beef or lamb
- 1 sachet Miras köfte seasoning
- 50 g finely chopped leaf parsley
- 1 tsp Miras sumac
- ½ litre natural (Turkish) yoghurt - 10% fat
- 2 tbsp Miras extra virgin olive oil, or 2 tbsp butter
- 2-3 tbsp Miras pine nuts
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