Izmir Köftewith Potato Bed and Ezogelin Soup

Izmir Köfte

1. 1

   Combine ground meat, grated onion, grated garlic, galeta flour, egg, cumin, paprika, black pepper, salt, and finely chopped parsley; mix well and let rest for up to one hour if time allows.

2. 2

   Shape the mixture into small köfte balls.

3. 3

   Heat a little oil in a pan and lightly fry the sliced potatoes until golden; arrange them in a baking tray.

4. 4

   Fry the köfte balls until browned and place them on top of the potatoes.

5. 5

   Lightly fry the green peppers and tomatoes, then layer them over the köfte and potatoes.

6. 6

   For the sauce, melt butter in a saucepan, sauté the tomato paste, add water and salt, bring to a boil, and pour the sauce over the assembled dish.

7. 7

   Bake the whole tray at 375°F until the köfte are cooked through.

Ezogelin Soup

8. 8

   Sauté the onion in oil, then add butter and grated garlic and continue sautéing.

9. 9

   Stir in red lentils, rice, bulgur, pepper paste, tomato paste, mint, pul biber, and salt.

10. 10

    Add hot water or broth, bring to a boil, then simmer until the grains and lentils are tender.

11. 11

    If a smoother texture is desired, blend the soup with an immersion blender before serving.