Izmir Kofte Recipe – Turkey Special
Izmir Köfte is a traditional Turkish dish hailing from the coastal city of Izmir, known for its savory, flavorful meatballs that are baked in a rich, tomato-based sauce. Made with a combination of ground beef or lamb, breadcrumbs, and aromatic spices, the köfte (meatballs) are tender and juicy. The dish is typically layered with sliced potatoes, smothered in a tangy, garlicky tomato sauce, and then baked until golden and bubbling. Served with a side of rice or crusty bread, Izmir Köfte is a comforting, hearty meal perfect for family gatherings or special occasions, bringing the warmth of Turkish home cooking to your table.
- Prep Time15 min
- Cook Time40 min
- Total Time55 min
For the Meatballs (Köfte):
- 1 lb (450g) ground beef (or a mix of beef and lamb)
- 1 small onion, finely grated or minced
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup chopped fresh parsley
- 1 tsp ground cumin
- 1/2 tsp ground paprika
- Salt and black pepper to taste
- 1 tbsp olive oil (for frying)
For the Sauce and Assembly:
- 2 large tomatoes, grated or finely chopped (or 1 can of crushed tomatoes)
- 1/2 cup water or beef broth
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp ground cumin
- Salt and black pepper to taste
- 2 medium potatoes, peeled and sliced into 1/4-inch rounds
- Fresh parsley for garnish (optional)
How to make Izmir Kofte :
Prepare the Meatballs:In a large mixing bowl, combine the ground beef, grated onion, breadcrumbs, egg, parsley, cumin, paprika, salt, and pepper. Mix thoroughly until everything is well combined. Shape the mixture into small meatballs, about 1 1/2 to 2 inches in diameter.
Fry the Meatballs:Heat the olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning them to brown on all sides, for about 5-7 minutes. They don’t need to be fully cooked through at this point, as they will continue cooking in the oven. Remove the meatballs from the pan and set aside.
Prepare the Potatoes:In the same skillet, add a little more olive oil if needed and fry the potato slices until golden on both sides (about 5 minutes). The potatoes should still be firm, not fully cooked, as they will continue cooking in the oven.
Make the Tomato Sauce:In a separate pan, heat the olive oil and sauté the grated tomatoes (or canned tomatoes) over medium heat for 5-7 minutes. Add the tomato paste, water or beef broth, cumin, salt, and pepper. Stir well and simmer for another 5 minutes to combine the flavors.
Assemble the Dish:Preheat your oven to 375°F (190°C). In a large baking dish, arrange the fried potato slices in a single layer at the bottom. Place the meatballs on top of the potatoes. Pour the prepared tomato sauce over the meatballs and potatoes, making sure everything is evenly covered.
Bake:Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes. Afterward, remove the foil and bake for an additional 10-15 minutes to allow the top to brown and the sauce to thicken.
Serve:Garnish with chopped fresh parsley (optional) and serve hot with rice or crusty bread.
Recipe Notes:
Meatball Variations:You can use a mix of ground beef and lamb for a more traditional flavor. If you prefer a leaner option, ground turkey works well, too.
Tomato Sauce:Fresh tomatoes provide a nice, natural sweetness, but canned tomatoes can be used for convenience. If you like your sauce spicier, add a pinch of red pepper flakes or some hot paprika.
Potatoes:You can skip the frying step for the potatoes if you prefer to keep it simpler. Just slice the potatoes and layer them directly in the baking dish; they’ll cook in the sauce.
Make-Ahead:Izmir Köfte can be made ahead of time and stored in the fridge for up to 2 days before baking. It also freezes well; simply assemble the dish and freeze before baking, then bake from frozen (you may need to add a bit more time in the oven).
Serving Suggestions:Serve with a side of pilaf, salad, or even a yogurt-based dip (like Cacik) for a refreshing contrast to the rich meatballs and tomato sauce.
