This is one of the dishes that looks great and taste great. I originally got this recipe from a Turkish friend many years ago. After experimenting myself, I changed some of the ingredients and made it taste better. One of them was the bread crumbs. Instead of using bread crumbs, I used stuffing, and realized it gave a boost of taste in the kofte. Try it out, you’ll hopefully like it too 😉
- 1 lb ground beef
- 1/2 cup Pepperidge Farm stuffing mix (???)
- 1/2 cup finely chopped parsley
- half of a medium sized onion, finely chopped
- 1.5 tsp dill
- 1 tsp sumac
- 1 tsp red pepper powder
- 1/2 tsp cumin
- salt and pepper to taste
- 2 potatoes, slice 0.5 cm thick
- 1 chinese eggplant, slice 1 cm thick
- 2 tomatoes, slice 0.5 thick
- 2 green/red long pepper, cut into long slices
- 1 can tomato sauce
- 1 cup water
- In a mixing bowl, mix the first 9 ingredients well. I mix it with my hand so that everything will be well-mixed, and the stuffing will absorb all the liquid from the meat.
- Round them into balls and flatten them out. Fry them in a pan with oil until either sides are brown. Set them aside.
- With the same pan, add a little more oil and fry the potatoes and eggplant until half done. Set aside.
- In a large baking dish make layers out of the following: fried potatoes (at the most bottom) > fried eggplant> kofte> tomato slice> pepper slice.
- Mix tomato sauce and water in a separate bowl and add salt to taste, and then pour it ontop of the previously layered dish.
- Bake at 375F for 30-45 minutes and until the tomato and pepper on top are well cooked.
- Serve with rice and yoghurt (opt.)