This kofte is called a “tray kofte” as it is laid down on an oven proof dish and baked in that way. We have another very famous kofte type, which has similar ingredients to this one, but really hard to make (or at least way beyond my limits!); so instead of this, I settle down for this easy to make version. Still very filling and healthy. It is from the “Gaziantep” region — Gaziantep is a city in the southeast of Turkey which is known for many delicious recipes.

It calls for fine bulgur and red pepper paste; you can find these in Middle Eastern stores. Sure it can be made with using couscous or any size bulgur wheat, but would not taste/look like the authentic ones.

My cousin Keriman passed on this recipe to me (she got it from a family member who happened to know the exact measurements needed. ) I bet knowing the exact measurements does not sound like a big deal for many of you, but none of my family members (or any other “moms” that I know of) hardly ever measure anything (except for baking) and none even own a recipe book!

Made in three layers: the filling is sandwiched with two layers of kofte.

Ingredients:

For the kofte:

1. 1.5 cups of fine bulgur
2. ½ cup semolina
3. 2 cups of hot water
4. 2 medium size potatoes; boiled, peeled and shredded
5. Cumin, salt and pepper paste to taste (I have used 2 tsp cumin, 2 tsp salt and a Tbsp red pepper paste)
6. About 1 cup of olive oil

For the filling:

1. 300gr ground meat (lamb or beef or mixed)
2. ½ cups of walnuts, coarsely chopped
3. 2 Tbsp olive oil
4. Half a bunch of parsley
5. Salt, pepper to taste

Steps to make it:

1. Put the bulgur and semolina in a big bowl and add the hot water, stir and let it sit for 10 – 15 mins
2. Add the boiled, peeled and shredded potatoes, cumin, salt and pepper paste, and knead well
3. Cook all the filling ingredients but the parsley. After they are cooked, let it cool and add the chopped parsley then
4. The bulgur mix should be about 1100gr. Using a kitchen scale divide it into two balls.
5. Put about 1/3 cup of olive oil into a 11×13inch oven proof dish and spread one of the bulgur mix balls with your hands. The olive oil will come out of your fingers. Do not panic thinking it will be a greasy dish; bulgur will soak all that oil and olive oil is good for you. This layer is about ¾ of an inch
6. Add the filling mix, and spread evenly
7. The rest of the bulgur mix will be used to make the third and the last layer. Take a walnut size piece and using some water flatten that in your hand and paste it on the filling. You might end up finding yourself dipping your hand into a bowl of water; that’s good, because you want this layer to be evenly distributed and not so thick.
8. After putting in the last patch in (hopefully you were able to distribute evenly) spread about 1/3 cup of olive oil
9. Bake in 390F (200C) degree oven for about 40 mins, or until it is browned.



10. Let it cool down a bit, and serve with salad and/or a bowl of yogurt.

Bon Apetit!

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Sat, 18 Jun 2005 01:15:41 GMT

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