Turkish Köfte and Potato Pot
You can find more recipes, inspiration and Tipps at: „The World of Quick Cooking“
Photo: Mathias Neubauer
46 min
Total Time
11 min
Cooking Time
35 min
Preperation Time
Ingredients
| 3 Handvoll | Walnusskerne |
| 1 | Zwiebel |
| 700 g | Rinderhackfleisch |
| 6 EL | Semmelbrösel |
| 1 Bund | Petersilie |
| 3 TL | Salz |
| 2-3 TL | frisch gemahlener Pfeffer |
| 1 TL | Chilipulver |
| 2 TL | Paprikapulver |
| 1 TL | gemahlener Kreuzkümmel |
| 2 TL | Köfte-Gewürz |
| 3 EL | Olivenöl |
| 4 | große festkochende Kartoffeln |
| 1 | Zwiebel |
| 1 EL | Olivenöl |
| 1 EL | Butter |
| 3 | türkische grüne Paprika |
| 4 | kleine Tomaten |
| 6-7 | Knoblauchzehen |
| 1 | große Tomate, geschält (oder 2 geschälte Tomaten aus der Dose) |
| 1 EL | Tomatenmark |
| 1 TL | Salz |
| 1 TL | frisch gemahlener Pfeffer |
| 1 TL | Zucker |
| 1/2 TL | Chilipulver, nach Belieben |
| 150 g | Joghurt (10% Fett) |
Instructions
Step 1 of 7:
Briefly toast the walnuts in the Pressure Cooker without any fat, set aside, leave to cool, and chop roughly. Peel and finely dice the onion. Put the minced meat in a bowl and add the breadcrumbs and diced onion. Rinse the parsley, shake dry, chop finely, and add. Add salt, pepper, the remaining spices, and the oil, mix everything well, and work into a mouldable meat mixture.
Step 2 of 7:
Take a portion of the meat mixture weighing approx. 45 g each time, first shape into a ball, then flatten, and briefly set the meat patties (koefte) aside.
Step 3 of 7:
Peel and wash the potatoes and cut into slices approx. 1 cm thick. Peel the onion and dice finely. Heat the oil and butter in a Pressure Cooker, sweat the onion in it until lightly coloured, then remove the pot from the heat source and leave to cool briefly.
Step 4 of 7:
Layer the potato slices and koefte alternately, tightly packed and upright (observe the maximum filling height), in a circle in the pot. Wash and trim the peppers and cut into quarters lengthwise. Wash the tomatoes and likewise cut into quarters or wide wedges. Distribute the vegetables over the potatoes and koefte. Peel the garlic and add.
Step 5 of 7:
Finely puree the peeled tomato with the tomato paste. Put the tomato puree into a measuring jug and top up with water to 350 ml. Season the sauce with salt, pepper, sugar, and, if you like, 1 pinch of chilli powder.
Step 6 of 7:
Pour the sauce over the potatoes, koefte, and vegetables and close the Pressure Cooker with the Lid. Set the cooking crown to level 2 and heat the pot on the highest setting. As soon as the yellow ring appears (Cooking Indicator: 1st ring), reduce the heat. When the green ring (Cooking Indicator: 1st ring) becomes visible, the cooking time of 10–11 min. begins.
Step 7 of 7:
Stir the yoghurt in a small bowl until smooth. Remove the Pressure Cooker from the heat source, release the steam, and open. Carefully remove the potato-koefte mixture, plate up with the vegetables from the pot, and serve. Serve the yoghurt separately alongside.
Tipp:
Cooked rice or flatbread goes well with it as a side dish. You can find the koefte spice used to season the minced meat mixture in shops selling Turkish food or online.
