Kofte ~ Turkish Meat Balls
During the week I look to cook fast and quick dishes for dinner and the left overs are usually for lunch the next day. Often when I visit my parents and the store, I buy prepared meats like kofte, spiced chicken breasts, a few lamb chops.
My father prepares them and sells them in ready to buy packages. One of his most popular preprepared meats his is KOFTE or KOFTA or Turkish style meat balls. They are not small & round like traditional meat balls, rather the meat is large in size and in a oval shape. His customers call him in days advance and pre-order the kofte, that’s how good it is. The spice mixture is his own secret, along with good quality meat and the rest is in his wrist.
Prepackaged and ready to use makes my life much simpler during the week, we still each healthy + it is a great time savor.
I purchased a package, as seen about, you can ask for less or more. I flattened them out a little bit more in between the palm of my hands. Then placed it on baking pan lined with aluminium. As seen below.
Ingredients
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1 package of ready kofte
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5-6 Italian frying peppers
Preparation
Kofte
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Pre heat your oven to 400 degrees.
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Line your baking pan with aluminium and then aline the kofte as seen the picture.
I did not oil the aluminium because the kofte will release its own juices and oils. No need for extra. -
Cover the top with another piece of aluminum and place in your preheated oven and cook for about 25 -30 minutes until the meat has turned a light pink brown cover.
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Remove the aluminium cover and continue to cook uncovered for about 10-15 minutes until the kofte has completely cooked and becomes a nice brown color. Break a small piece from the side to see if the inside is completely cooked through.
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Remove from oven and serve
Italian frying peppers
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Wash and dry them well.
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Place them on a baking sheet and place into the preheated oven aside the kofte. Bottom rack is fine.
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While cooking every 15 minutes or so, turn them over so that each side is cooked.
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Continue to do this for each side until cooked.
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Remove from oven and place into a zip lock bag. The heat will cause the peppers to release moisture and the skins will come of easier.
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Once cooled remove skins and stem if you like and then serve.
I prefer to leave the skins and stems on.
The guest who is eating the dish can remove as to their liking.
Quick Note: This will be my 100th posting! Wow 100 I said to myself that’s an accomplishment, but in between that 100 I owe some recipes, so I really don’t count this as my 100th posting.
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Rico on 19 Jan 2009 at 7:39 pm #
How nice is this Turkish meat balls yumyum…leves me mouthwatering..thx for sharing ..saw you on foodbuzz..thx for friendship.
iffet on 19 Jan 2009 at 10:59 pm #
Merhaba,
Ilk kez geliyorum sayfaniza. Cok begendigimi soylemek istedim. Tarifler ve resimler cok ozenli. Elinize saglik.
Iffet
Aysegul ~ NY'S D on 19 Jan 2009 at 11:17 pm #
Rico – thank yor for stopping by! your welcome, thank you for accepting.
Iffet – cok sagol ve hosgeldin.
Lubna karim on 20 Jan 2009 at 6:15 am #
Wish we could also get some yummy halal stuff like this here. Iam carving for those yummies right now….:-)
Jen - PC Cuisine on 20 Jan 2009 at 1:34 pm #
Did you design your blog picture? Very cool.
Oh, and thanks for the friend request : )
Jen
Aysegul ~ NY's Delight on 21 Jan 2009 at 12:09 am #
Your welcome! Concept and layout ideas were mine and I had Crushlabs.com set up the format. Im not to computer savy especially when it comes to writing layouts! Thank you
Jen - PC Cuisine on 21 Jan 2009 at 12:12 am #
Cool. I checked out that Penelope’s stuff- she’s quite the artist! And yeah, you sure can save a lot of time and grief, going to the professionals for set-up, hey?!
Heidi / Savory Tv on 21 Jan 2009 at 2:53 am #
Gorgeous blog and the meatballs look wonderful, thank you for the recipe!
NYSDelight on 21 Jan 2009 at 12:11 pm #
Jen – Most definitly! Time is essence! Going professional is good but you need to know what you want! Are you software writer/designer?
Heidi – Thank you very much!
Jen - PC Cuisine on 21 Jan 2009 at 12:15 pm #
Ha, only a “software/webpage designer” out of need. Just figured a lot of stuff out gradually, and I’m still in the dark about a lot. But it’s a fun hobby. There’s a few snags now and then; for about 2 years, I couldn’t figure out how to add pages to my website, other than the original 6 I could start with… Ah, progress : )
http://mrsergulcooksmrsergulbakes.blogspot.com/ on 21 Jan 2009 at 11:11 pm #
I love kofte! And I haven’t even tried the authentic ones! I can’t wait to go to Turkey….
PASTURKEY on 22 Jan 2009 at 4:25 am #
merhaba ilkkez u?rad?m.Farida’n?n websitedeki yorumlar?n?z? okudum.Köfte harika,birde piyazla tad?na doyulmaz.memnun oldum size u?rad???ma..herzaman takiplistemde olacaks?n?z.yüre?inize sa?l?k…sevgiler…
PASTURKEY on 22 Jan 2009 at 4:25 am #
merhaba ilkkez u?rad?m.Farida’n?n websitedeki yorumlar?n?z? okudum.Köfte harika,birde piyazla tad?na doyulmaz.memnun oldum size u?rad???ma..herzaman takiplistemde olacaks?n?z.yüre?inize sa?l?k…sevgiler…
PASTURKEY on 22 Jan 2009 at 4:26 am #
merhaba ilkkez u?rad?m.Farida’n?n websitedeki yorumlar?n?z? okudum.Köfte harika,birde piyazla tad?na doyulmaz.memnun oldum size u?rad???ma..herzaman takiplistemde olacaks?n?z.yüre?inize sa?l?k…sevgiler…
NYSDelight on 25 Jan 2009 at 10:10 pm #
@ PasTurkey – cok tessekkurler sizlerde benim.
NYSDelight on 25 Jan 2009 at 10:13 pm #
@ Mrs. Ergul – I’ll share the authentic recipe with you all soon – hope will try it.
shayma on 02 Dec 2009 at 10:58 am #
ayesgul this looks really, really good. i love the fact that you bake them. i shall be trying this very soon.