Lamb Köfte with Tomato Sauce and Yogurt
Ah, köfte… The very name conjures up the lively streets of Istanbul, with the scents of cumin and grilled meat dancing in the air. I learned this recipe from a Turkish friend who made them every Sunday for her family. The lamb meatballs, spiced with cumin and paprika, are first seared to lock in their juiciness, then simmered in a rich, garlicky tomato sauce. The creamy yogurt balances the dish, creating a perfect harmony between the warmth of the spices and the cool, tangy freshness. You can serve them with rice pilaf or warm pita bread to soak up the sauce. It's a comforting meal that reminds us that Turkish cuisine is all about sharing joyful moments around the table.
Ingredients
- ground lamb500 g
- onion1 medium (grated)
- fresh parsley1 small bunch (chopped)
- ground cumin1 teaspoon
- sweet paprika1 teaspoon
- stale bread50 g (soaked and squeezed)
- salt1 teaspoon
- black pepper1/2 teaspoon
- olive oil3 tablespoons
- canned crushed tomatoes400 g
- tomato paste1 tablespoon
- garlic2 cloves (minced)
- plain yogurt (cow's milk)200 g
Nutrition
Instructions
- 1
In a bowl, mix the ground lamb, grated onion, parsley, cumin, paprika, squeezed bread, salt, and pepper. Knead well and shape into oval meatballs (köfte).
- 2
Heat the olive oil in a large skillet. Sear the köfte for 3 minutes on each side until nicely browned. Remove and set aside.
- 3
In the same skillet, add the garlic and sauté for 1 minute. Pour in the crushed tomatoes and tomato paste, season with salt and pepper, and let simmer for 10 minutes over low heat.
- 4
Return the köfte to the tomato sauce, cover, and cook for an additional 5 minutes.
- 5
Serve hot, topped with sauce and a dollop of plain yogurt. Garnish with fresh parsley if desired.
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