Juicy köfte and spinach stew

In Turkish and Turkish-Cypriot cuisine, köfte is the name given to any ground meatballs or patties. How the köfte are shaped and whether they are grilled, roasted, fried or stewed can make a big difference in both flavour and texture – try to roll these ones a little smaller in size so you can spoon them up with that juicy, tomatoey spinach in one mouthful.

Overview

Prep time

15 mins

Cook time

25 mins

Serves

4 -6

Ingredients

• 500g beef or lamb mince

• 100g fresh white breadcrumbs

• 2 large garlic cloves, crushed

• 25g parsley, finely chopped

• 2 tsp dried oregano

• ¼ tsp ground cumin

• 1 tsp pul biber or Aleppo pepper

• 3 tbsp tatlı biber salçası (mild sweet Turkish red pepper paste)

• 1 egg

• 2 tbsp olive oil

• 1 large onion, finely diced

• 4 large tomatoes, coarsely grated

• 1 tbsp pomegranate molasses

• 400g baby spinach leaves, roughly chopped

• 1 lemon, halved

Method

Step 1

Preheat the oven to 220C/200C fan/gas mark 7 and line a baking tray with parchment paper.

Step 2

Mix together 500g beef or lamb mince, 100g fresh white breadcrumbs, 2 large crushed garlic cloves, 25g finely chopped parsley, 2 tsp dried oregano, ¼ tsp ground cumin, 1 tsp pul biber, 1 tbsp of the tatlı biber salçası and 1 egg until fully combined. Wet your hands to prevent the mixture from sticking to them then roll into 40 mini balls and transfer to a plate. Brush each with 1 tbsp of the olive oil.

Step 3

Add the remaining 1 tbsp of olive oil to a large, deep frying pan over a medium heat. Add 1 large finely diced onion and season. Cook for 5-6 minutes until caramelised and golden.

Step 4

Stir through the remaining 2 tbsp of tatlı biber salçası and cook for 1-2 minutes until the colour of the onion changes to a vibrant orangey-red. Add 4 large coarsely grated tomatoes and turn up the heat for 2 minutes until bubbling.

Step 5

Stir through 1 tbsp pomegranate molasses then turn down the heat and add 400g roughly chopped baby spinach leaves. Mix together until the spinach has wilted and leave to simmer for 2 minutes. Turn off the heat.

Step 6

Meanwhile, place the meatballs on the baking tray and cook on for 8-10 minutes until golden and just cooked through.

Step 7

Stir the meatballs (cooked köfte) in the sauce to coat. Pop a lid on the pan and simmer for 5 minutes. Squeeze in the juice of 1 lemon, then take off the heat and serve with a dollop of yoghurt and crusty bread or rice.

Recipe from Meliz Berg, Dinner Tonight: Simple meals, exciting flavours (Ebury Publishing, £22)