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Köfte with tomato sauce – special

Let the köfte meatballs simmer in the tomato sauce, to make them extra juicy. Serve with bulgur, couscous or wheat berries.


Garlic yoghurt Á la Önder

Önder's little red sauce

Coleslaw Á la Bazaar

Hamburger dressing from Ankara

Köfte with tomato sauce– Special

Shish köfte with pitta bread

Cucumber yoghurt Á la Bazaar


Wrap with chicken kebab and hummus
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


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.”.