İzmir Köfte with Turkish-Style Chips

Saved Binnur’s Turkish Cookbook recipe, yield 3–4. Approximate US cup conversions: parsley 60 g/cup, liquid 240 ml/cup. Uses saved 180°C oven temperature; its Fahrenheit equivalent is inconsistent.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix beef, breadcrumbs, onion, garlic, parsley, egg and köfte spices by hand. Divide into 12 and shape each into an elongated meatball. Heat frying oil, roll köfte in flour and fry evenly for about 3–4 minutes. Drain on kitchen paper and arrange in a casserole dish.

Step 2

Cook tomatoes, butter, crushed tomato, sauce water and sauce seasoning in a small pan over medium heat for 3–4 minutes. Pour over köfte. Sprinkle oregano and arrange cubanelle pepper on top.

Step 3

Bake on the middle shelf at 180°C for about 30 minutes.

Step 4

For optional chips: half-fill a bowl with water and add 1 tbsp salt. Soak potato slices for 20 minutes, drain without rinsing and dry thoroughly. Fry in hot oil until golden, drain on kitchen paper and serve warm with the köfte.