Best 2 Yogurtlu Kebab Kofta With Tomato Sauce And Yogurt Recipes

**Yogurtlu Kebab Kofta with Tomato Sauce and Yogurt: A Culinary Symphony of Turkish Delights**

Embark on a culinary journey to the heart of Turkish cuisine with Yogurtlu Kebab Kofta, a delectable dish that tantalizes taste buds with its exquisite blend of flavors and textures. These succulent meatballs, skillfully crafted with a harmonious balance of ground beef, bulgur, and aromatic spices, are lovingly grilled to perfection, exuding an enticing charred exterior that yields to a tender, juicy interior. Bathed in a vibrant tomato sauce, rich with the natural sweetness of ripe tomatoes, zesty garlic, and a hint of chili, Yogurtlu Kebab Kofta becomes an orchestra of flavors, each note striking a perfect chord. A dollop of creamy, tangy yogurt adds a refreshing contrast, bringing harmony to this culinary masterpiece. Accompanied by a symphony of side dishes, including aromatic rice, refreshing salad, and warm, pillowy bread, Yogurtlu Kebab Kofta promises an unforgettable dining experience that will leave you craving for more.

Here are our top 2 tried and tested recipes!

YOGURTLU KEBAB - KOFTA WITH TOMATO SAUCE AND YOGURT

Yogurtlu Kebab - Kofta With Tomato Sauce and Yogurt image

Adapted from, 'The New Book of Middle Eastern Food' by Claudia Roden. This is a delicious turkish recipe, traditionally it is served over toasted pita croutons but I like to serve it over the middle eastern rice and lentil dish called 'mujadarra'. You will need to use a kofta recipe, or you can use 'Kofta Meshweya' (#451292) recipe which is what I use when I make this.

Provided by umisa

Categories Meatballs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 (400 g) cans chopped tomatoes
1 tablespoon olive oil
salt and pepper, to taste
1 teaspoon sugar
1 teaspoon paprika, you may need more
1 pita bread
2 1/2 cups plain yogurt
1/2 lemon, juice of
1 garlic clove, crushed
1 teaspoon dried mint
salt and pepper, to taste
2 -3 tablespoons pine nuts, toasted
2 tablespoons parsley, finely chopped

Steps:

Put the tomatoes in a pan with the olive oil, paprika, salt and pepper and sugar and cook over a medium heat for about 15 minutes.
Add the meatballs from recipe #451292, bring the sauce to a simmer, and cook the sauce and meatballs for another 15 minutes, or until they are cooked through.
If you are using the toasted pita, then toast it under the broiler until brown and crisp. Break it into small pieces.
In each individual bowl, put a quarter of the toasted pita pieces, tomato sauce and meatballs over it and top with a layer of the yogurt.
Garnish with the pine nuts, and finely chopped parsley.

KOFTE KEBAB WITH TOMATO SAUCE AND YOGHURT (YOğURTLU KöFTE KEBABI)

Kofte Kebab with Tomato Sauce and Yoghurt (Yoğurtlu Köfte Kebabi) image

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

Ingredients

Beef, Lamb

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.

Tips:

Make sure to use fresh, high-quality ingredients for the best flavor.
If you don't have a meat grinder, you can finely chop the meat by hand.
To make the koftas more tender, add some bread crumbs or mashed potatoes to the meat mixture.
Don't overcook the koftas, or they will become dry and tough.
Serve the koftas hot with tomato sauce, yogurt, and rice or bread.

Conclusion:

Yogurtlu Kebab Kofta is a delicious and easy-to-make Turkish dish that is perfect for a weeknight meal. The koftas are made with ground beef, lamb, or chicken, and are flavored with spices, herbs, and yogurt. They are then grilled or pan-fried and served with a tomato sauce, yogurt, and rice or bread. This dish is a great way to enjoy the flavors of Turkish cuisine at home.