IngredienTS:
| Köfte meatballs Á la Bazaar |
1 packet |
| Oliv oil |
1-2 tablespoon |
| Onions |
1 |
| Cloves of garlic |
1 |
| Courgettes |
1 small one |
| Red or green peppers |
1 |
| Tomato juice |
2,5 dl |
| Flat-leaf parsley, chopped |
2 tablespoons |
| Lemons |
½ st
|
| Salt and black pepper |
from the pepper mill |
To serve: bulgur, couscous or wheat berries
AT TO DO:
Fry the köfte meatballs in olive oil in a frying pan until they are nicely golden brown. Put them to one side. Chop and fry the onion in olive oil, add a grated clove of garlic and fry everything without letting it turn colour. Cut the courgette and pepper into one-centimetre pieces. Add, and fry until they turn colour. Add the tomato juice and let it all simmer for a few minutes until the vegetables are soft. Flavour with salt and black pepper. Add the köfte meatballs and allow to simmer in the sauce for a few minutes. Add the chopped parsley and flavour with a little squeeze of lemon.
Önders TIP:
”In Turkey we often grill köfte. We thread them onto skewers, alternated with vegetables. We put the skewers in cold water for 30 minutes beforehand to stop them burning. We serve the tomato sauce separately, as a grill sauce. And a little garlic yoghurt goes well with it too.”.
|
|
