📝 About This Recipe
Transport your senses to a traditional Anatolian lokanta with this sizzling Kiremitte Köfte, a masterpiece of Turkish comfort food. Succulent, hand-kneaded lamb and beef meatballs are nestled into individual clay dishes, smothered in a rich, buttery tomato sauce, and baked until the flavors meld into smoky perfection. The porous nature of the earthenware (kiremit) imparts a unique depth of flavor and keeps the dish bubbling hot as it reaches your table.
🥗 Ingredients
For the Köfte (Meatballs)
- 400 grams Ground Beef (medium fat, 20% fat preferred)
- 100 grams Ground Lamb (adds authentic flavor and tenderness)
- 1 large Onion (grated and excess juice squeezed out)
- 3 cloves Garlic (minced into a paste)
- 1/2 cup Breadcrumbs (stale bread soaked in water and squeezed dry also works)
- 1/2 bunch Fresh Parsley (finely chopped)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Pul Biber (Aleppo Pepper) (for a mild, fruity heat)
- 1 teaspoon each Salt and Black Pepper (adjust to taste)
- 1 Egg (at room temperature)
For the Sauce and Base
- 1 tablespoon Tomato Paste (high quality)
- 1/2 tablespoon Pepper Paste (Biber Salçası) (mild or hot depending on preference)
- 1.5 cups Warm Water
- 2 tablespoons Butter (cubed)
- 2 medium Potatoes (peeled and sliced into thin rounds)
For the Topping and Garnish
- 4 pieces Green Sivri Peppers (or Italian frying peppers, halved lengthwise)
- 8 pieces Cherry Tomatoes (halved)
- 1 cup Kashar Cheese (grated; can substitute with low-moisture mozzarella)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). If using new clay dishes, ensure they are seasoned or soaked according to manufacturer instructions.
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2
In a large mixing bowl, combine the ground beef, ground lamb, grated onion, minced garlic, breadcrumbs, egg, parsley, cumin, pul biber, salt, and pepper.
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3
Knead the meat mixture vigorously for at least 8-10 minutes. This develops the proteins, ensuring the köfte are bouncy and don't fall apart. Cover and let rest in the fridge for 15 minutes.
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4
Lightly grease four individual clay dishes (kiremit) or one large baking dish with a little butter.
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5
Layer the sliced potato rounds at the bottom of the clay dishes. This provides a delicious base that absorbs the meat juices.
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6
Take walnut-sized portions of the meat mixture and shape them into oval patties or round balls. Arrange them evenly over the potatoes.
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7
In a small jug, whisk together the tomato paste, pepper paste, and warm water until smooth. Pour this sauce evenly over the meatballs.
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8
Tuck the halved green peppers and cherry tomatoes around the meatballs. Place a small cube of butter on top of each dish for extra richness.
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9
Cover the dishes tightly with aluminum foil and place them on a baking tray. Bake in the preheated oven for 20 minutes.
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10
Remove the foil. The potatoes should be softening and the meat partially cooked. Return to the oven uncovered for another 10 minutes to brown the tops.
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11
Sprinkle the grated kashar cheese generously over the meatballs. Switch the oven to the broiler (grill) setting.
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12
Broil for 3-5 minutes until the cheese is melted, bubbly, and boasts golden-brown spots.
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13
Carefully remove from the oven (the clay will be extremely hot) and let rest for 5 minutes before serving to allow the sauce to thicken slightly.
💡 Chef's Tips
Kneading the meat for a long time is the secret to a professional texture; it should feel almost elastic. Always squeeze the juice out of the grated onions to prevent the meatballs from becoming too soggy or bitter. If you don't have clay dishes, a cast-iron skillet is the best alternative for heat retention. For an even deeper flavor, lightly sear the meatballs in a pan before placing them in the clay dish. Ensure your spices are fresh, especially the cumin, as it provides the signature 'Turkish' aroma.
🍽️ Serving Suggestions
Serve with a side of buttery Turkish rice pilaf (Şehriyeli Pilav) to soak up the tomato sauce. A side of thick, strained Greek or Turkish yogurt helps balance the richness and heat. Provide plenty of crusty sourdough or Pide bread for dipping into the bubbling sauce. A fresh Shepherd's Salad (Çoban Salatası) with cucumbers, tomatoes, and sumac provides a bright crunch. Pair with a glass of Ayran (salty yogurt drink) for the most authentic experience.