Turkish Köfte and Potato Pot
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Photo: Mathias Neubauer
46 min
Total Time
11 min
Cooking Time
35 min
Preperation Time
Ingredients
| 3 handfuls of walnut kernels | |
| 1 | Onion |
| 700 g | Minced beef |
| 6 tbsp | breadcrumbs |
| 1 bunch of parsley | |
| 3 tsp | salt |
| 2-3 tsp | freshly ground pepper |
| 1 tsp | chili powder |
| 2 tsp | Paprika powder |
| 1 tsp | ground cumin |
| 2 tsp | Kofte spice |
| 3 tbsp | olive oil |
| 4 large, firm-cooking potatoes | |
| 1 | Onion |
| 1 tbsp | olive oil |
| 1 tbsp | butter |
| 3 | Turkish green peppers |
| 4 | small tomatoes |
| 6-7 garlic cloves | |
| 1 large peeled tomato (or 2 peeled canned tomatoes) | |
| 1 tbsp | tomato paste |
| 1 tsp | salt |
| 1 tsp | freshly ground pepper |
| 1 tsp sugar | |
| 1/2 tsp | Chili powder, to taste |
| 150 g | Yogurt (10% fat) |
Instructions
Step 1 of 7:
Briefly toast the walnuts in the pressure cooker without fat, set aside, let cool, and chop coarsely. Peel and finely dice the onion. Place the ground 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 process into a workable meat mixture.
Step 2 of 7:
Take a portion of about 45 g from the meat mixture, first form it into a ball, then flatten it, and set the ground meat patties (Köfte) aside briefly.
Step 3 of 7:
Peel, wash, and slice the potatoes into approx. 1 cm thick slices. Peel and finely dice the onion. Heat the oil and butter in a pressure cooker, sweat the onion in it until lightly colored, then remove the pot from the heat source and let it cool briefly.
Step 4 of 7:
Alternately layer the potato slices and Köfte tightly upright (observe maximum filling height) in a circle in the pot. Wash, clean, and quarter the bell peppers lengthwise. Wash the tomatoes and also cut them into quarters or wide wedges. Distribute the vegetables over the potatoes and Köfte. Peel and add the garlic.
Step 5 of 7:
Finely puree the peeled tomato with the tomato paste. Pour the tomato puree into a measuring cup and top up with water to 350 ml. Season the sauce with salt, pepper, sugar, and, if desired, 1 pinch of chili powder.
Step 6 of 7:
Pour the sauce over the potatoes, Köfte, 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 (cooking indicator: 1st ring) appears, reduce the heat. When the green ring (cooking indicator: 1st ring) becomes visible, the cooking time of 10–11 minutes begins.
Step 7 of 7:
Stir the yogurt in a small bowl until smooth. Remove the pressure cooker from the heat source, let the steam escape, and open it. Carefully remove the potato-Köfte mixture, arrange it with the vegetables from the pot on plates, and serve. Serve the yogurt separately on the side.
Tip:
Cooked rice or flatbread tastes great as a side dish. You can find the Köfte spice used to season the ground meat mixture in stores for Turkish groceries or online.
