**Discover a Culinary Symphony of Beef Kfte, Tomato Butter Sauce, and Yogurt: A Trio of Turkish Delights**
Embark on a culinary journey to the heart of Turkish cuisine with this enticing trio of recipes. Beef kofte, succulent meatballs infused with a blend of aromatic herbs and spices, take center stage. Accompanying them is a velvety tomato butter sauce, its richness complemented by the tangy coolness of yogurt. Experience the harmonious interplay of flavors and textures as you savor these delectable dishes.
**Dive into the World of Turkish Cuisine**
* Beef Kofte: These meatballs are a staple of Turkish cuisine, handcrafted with a mixture of ground beef, onions, garlic, and a symphony of spices. Their tender texture and savory flavor will tantalize your taste buds.
* Tomato Butter Sauce: A luscious symphony of ripe tomatoes, aromatic onions, and a hint of butter creates a velvety sauce that perfectly complements the beef kofte. Its rich, tangy flavor will leave you craving more.
* Yogurt: The cool, refreshing taste of yogurt balances the richness of the beef kofte and tomato butter sauce. Its creamy texture adds a delightful contrast to the other elements of the dish.
Prepare to be captivated by the vibrant flavors and aromas of Turkish cuisine as you embark on this culinary adventure. Let your taste buds dance with delight as you savor the harmony of beef kofte, tomato butter sauce, and yogurt.
BEEF IN TOMATO SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
- Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
- Cover and place pot over low heat. Let it steam for 20 minutes.
- Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
- Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
KOFTE KEBAB WITH TOMATO SAUCE AND YOGHURT (YOğURTLU KöFTE KEBABI)
Made with beef or lamb, these kofte kebabs are a popular Turkish dish. Layer up in a toasted pitta with your favourite salad and a yummy homemade tomato sauce.
Provided by Claudia Roden
Categories Dinner, Main Course
Number Of Ingredients 1
Steps:
- Make the tomato sauce first. Fry the onion in the oil until soft. Add the garlic and chilli pepper, and stir for a moment or two. Put in the tomatoes, season with salt, pepper and sugar, and cook over a medium heat for 10 minutes until they soften. Open out the pitta and toast them until they are crisp, then break them into small pieces in your hands. For the kofte kebabs, season the minced beef or lamb with salt and pepper, and work it into a soft dough with your hands. Add the onion (if using) and the parsley, and work into the meat. Shape into sausages about 2cm thick and 7cm long. Arrange them on an oiled sheet of foil on a baking sheet and cook them under a pre-heated grill for about 8 minutes, turning them over once, until well browned outside but still pink and moist inside. Spread the pieces of toasted pitta at the bottom of the serving dish and sprinkle over a pinch of sumac. Pour the hot tomato sauce all over and top with a layer of the yoghurt beaten with a fork. Heat the butter or oil with the pine nuts and stir in the remaining teaspoon of sumac. When the butter or oil sizzles, sprinkle it all over the yoghurt. Arrange the meat on top and serve at once. Variation: For a rural yoghurtlu kebab, sauté small pieces of lamb in butter or oil with chopped onion, and salt and pepper. Serve on a bed of toasted and broken pitta bread and pour warmed yoghurt over the top. Mix a little paprika in sizzling butter and dribble over the yoghurt.
BEEF KöFTE WITH TOMATO-BUTTER SAUCE AND YOGURT
A very flavorful main dish of savory meat balls, spicy tomato sauce and creamy garlic yogurt
Provided by Marilena Leavitt
Categories Main Dish
Time 1h
Yield 4-6
Number Of Ingredients 23
Steps:
- Place the grated onion, parsley, all the seasonings, the olive oil and the milk in a medium bowl and thoroughly mix.
- To the bowl with the onion mix, add the ground meat and knead thoroughly until very smooth.
- Cover and refrigerate the bowl with the meat mixture for one to two hours so that it firms up and is easier to handle.
- Make the tomato sauce: Remove the skins and the seeds of the tomatoes. Chop them and cook them in a medium skillet with the butter. Add the garlic, vinegar and sugar. Once they are slightly reduced, add the beef broth and mix to incorporate.
- Make a "test" meat patty: Take a small spoonful of the meat mixture, flatten it into a tiny patty and cook in a skillet. Taste and adjust the seasoning of the meat mixture as needed.
- Shape the meat mixture into small meatballs and flatten them slightly. Heat large, non-stick skillet under medium-high heat. Drizzle enough olive oil to the skillet to cover the bottom. Once the skillet is hot, place the meatballs in, making sure not to overcrowd it. Cook them on both sides until nicely brown.
- To serve: Toast some pita bread, cut it in wedges and place in individual warm plates. Spoon some warm tomato sauce over the pita, drizzle some room temperature yogurt sauce over the sauce, and arrange some meat patties on the bed of yogurt. Sprinkle with some parsley leaves and serve at once.
LAMB KöFTE WITH YOGURT SAUCE AND MUHAMMARA
Provided by Jean Thiel Kelley
Categories Bake Yogurt High Fiber Dinner Ground Lamb Bell Pepper Pan-Fry Healthy Molasses Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- For yogurt sauce:
- Stir all ingredients in medium bowl to blend. Cover and chill.
- For Köfte:
- Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.
- Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm.
- Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes.
- Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.
- Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.
- For muhammara:
- Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.
- Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.
- Available at some supermarkets, natural foods stores, and Middle Eastern markets.
- ** A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.
BUTTER BEEF
Easy, melt-in-your mouth onion-buttery beef from your slow cooker! Serve over cooked egg noodles.
Provided by B's Kitchen
Categories 100+ Everyday Cooking Recipes
Time 5h5m
Yield 8
Number Of Ingredients 3
Steps:
- Place the beef and butter into a slow cooker. Sprinkle the onion soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours. Stir once or twice.
Nutrition Facts : Calories 436.6 calories, Carbohydrate 2.2 g, Cholesterol 124.4 mg, Fat 34.6 g, Fiber 0.2 g, Protein 28 g, SaturatedFat 16.4 g, Sodium 457.1 mg, Sugar 0.2 g
SLOW-COOKER KOFTE IN TOMATO-LIME BROTH
While you're at the beach, at work or doing anything at all, these bright, light, brothy meatballs can be stewing in the slow cooker. They are made in the style of kofte (from the Persian word meaning "grind"), in which ground meat is combined with lots of herbs and ground spices. Yogurt adds moisture and tang, but you don't need another binder or to brown the meat first. As the meatballs slowly cook, their juices mingle with the tomatoes to create a rich but tart broth. Eat with grains (bulgur wheat, farro, rice), couscous, noodles or pita. For a stovetop version, see the Tip.
Provided by Ali Slagle
Categories dinner, meatballs, main course
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Use a vegetable peeler to peel the rind off the lime in wide strips. Add the rind to a 6- to 8-quart slow cooker, along with the garlic and ¼ cup water. (Reserve the lime.)
- In a large bowl, stir together the herbs, yogurt, turmeric, 2 teaspoons salt and 1 teaspoon black pepper. Add the meat and use your hands to combine. Form the meat into 8 balls (roughly 4½ ounces each) and add to the slow cooker in a single layer. If they don't fit in one layer, add a few tomatoes to buffer the meatballs from one another, then add another layer of meatballs. Add the cherry tomatoes, season with salt and pepper, then cover and cook on low until the meatballs are cooked through, 3 to 4 hours.
- Transfer the meatballs to plates, then remove and discard the garlic and lime peel. Burst most of the tomatoes by smashing them on the side of the slow cooker with a spoon. Squeeze the reserved lime into the slow cooker, then season to taste with salt, pepper and sugar. (The sugar helps compensate for too-tart tomatoes.) Spoon the tomatoes and broth on top of the meatballs, along with more fresh herbs.
Tips:
- To ensure the meatballs are juicy and flavorful, use a combination of ground beef and ground lamb. The lamb adds a rich, savory flavor to the meatballs.
- Soak the bread in milk before adding it to the meatball mixture. This will help keep the meatballs moist and tender.
- Season the meatball mixture generously with spices, such as cumin, coriander, and paprika. These spices will give the meatballs a warm, Middle Eastern flavor.
- When shaping the meatballs, make sure they are all about the same size so that they cook evenly.
- Brown the meatballs in a skillet before simmering them in the tomato-butter sauce. This will help develop their flavor and give them a nice crust.
- Use a good quality tomato sauce for the best flavor. You can either make your own or use a store-bought sauce.
- Add a dollop of yogurt to each serving of meatballs. The yogurt will help cool down the spicy meatballs and add a creamy richness to the dish.
Conclusion:
Beef kofte with tomato-butter sauce and yogurt is a delicious and easy-to-make dish that is perfect for a weeknight meal. The meatballs are juicy and flavorful, the sauce is rich and creamy, and the yogurt adds a cooling touch. Serve the meatballs with rice or pita bread and a side of vegetables for a complete meal.
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