Izmir Kofte Recipe

Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). You'll want to get the sauce going first.

Melt the butter in a small saucepan over medium heat. Stir in the tomato paste for about 1 minute, letting it darken slightly, then add the chopped tomatoes and the lamb or beef stock. Season with salt and pepper, then bring the mixture to a boil.

In a large bowl, combine the ground lamb or beef with the finely chopped onion, minced garlic, eggs, paprika, cumin, and parsley. Season generously with salt and pepper.

Using moistened hands, mix the ingredients thoroughly for about 2 minutes, until everything is well incorporated and the mixture feels cohesive. Keep a bowl of warm water nearby to re-wet your hands as needed. Shape the meat mixture into 20 to 25 oval balls, about the size of a small plum.

Pour the simmering tomato sauce evenly over the kofte in the baking dish. Arrange the sliced green peppers on top.

Cover the dish tightly with foil or a lid and bake for 40 minutes. To check for doneness, cut one kofte open; it should be completely brown, not pink, inside.