Another one from my Father, which he always cooked in a particular large shallow metal dish. Absolute comfort food for me, but good enough to serve for others. Serves 4.
Ingredients
For the köfte:
500g beef mince
A handful of fine breadcrumbs
1 large onion, grated
1 tsp cumin
A handful of chopped parsley
Salt & pepper
5 tbsp plain flour
Olive oil for frying
For the vegetables:
1 onion, chopped
1 courgette, chopped into pea sized pieces
1 red pepper, chopped into pea sized pieces
A scattering of frozen peas
1 x 400g tinned chopped tomatoes
6 medium potatoes (ish)
Method
- Heat oven to 180C.
- Put all of the köfte ingredients (bar the flour & oil) into a bowl and mix thoroughly with your hands to combine, shape into approx 6cm diameter patties.
- Spread the flour on a plate and roll/flip the köfte until covered evenly.
- Heat a tbsp or 2 of olive oil in a pan and fry the köfte lightly until browned, but they don’t need to cook through at this point. Remove to a plate.
- In that same pan, fry the onion until soft, then add the courgette & pepper and continue to fry until cooked. Season.
- Throw in the peas & tinned toms, adding a slurp of water if it seems very thick. Give it a stir.
- Place the köfte in an ovenproof dish, cover with the vegetables, then slice the potatoes into 5mm thick pieces, lengthwise, and layer on top (see photo below).
- Season well, then bake for 40 minutes or so until the potatoes are tender.
From My Kitchen 