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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!
30 min.
4 p.
mild
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!
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
To print
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