Kiremitte Kofte (Sizzling Turkish Meatballs)
Sizzling Turkish kofte (meatballs) are seared and then baked in a rustic clay dish with tomatoes and peppers, all smothered in gooey, melted cheese. The ultimate one-pan comfort food.
Equipment
- 10-12 inch Kiremit dish (or Cast-Iron Skillet)
- Large Mixing Bowl
- Box grater
- Separate skillet (for searing)
Ingredients
For the Kofte:
- 1 lb 80/20 ground beef
- 1/2 medium onion (grated)
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley (finely chopped)
- 1 tsp umin
- 1 tsp pul biber (Aleppo pepper) (or 1/2 tsp paprika + 1/8 tsp cayenne)
- 1 tsp salt
- 1/2 tsp black pepper
For the Dish:
- 1 tbsp olive oil (for searing)
- 2 large ripe tomatoes (roughly chopped)
- 2 Turkish green peppers (or 1 green bell pepper sliced)
- 2 tbsp tomato paste
- 1/2 cup hot water
- 1 cup shredded mozzarella cheese (kaşar cheese if you can find it)
Instructions
- Preheat: Place your kiremit dish or cast-iron skillet in the oven and preheat to 400°F (200°C).
- Make Kofte: Grate the onion. Squeeze the grated onion firmly to remove excess juice. In a large bowl, add the ground beef, squeezed onion, breadcrumbs, parsley, cumin, pul biber, salt, and pepper.
- Mix & Shape: Use your hands to gently mix until just combined. Do not overwork. Shape into 6-8 round, slightly flattened patties.
- Sear Kofte (Optional): Heat olive oil in a separate skillet over medium-high heat. Sear the kofte for 2-3 minutes per side, just to get a brown crust.
- Assemble: Carefully remove the hot kiremit dish from the oven. Add the chopped tomatoes and peppers to the bottom. Nestle the seared (or raw) kofte on top.
- Add Sauce: In a small bowl, whisk the tomato paste and hot water. Pour this evenly over the kofte and vegetables.
- First Bake: Bake for 15-20 minutes, until the sauce is bubbling and the kofte are nearly cooked.
- Add Cheese: Remove the dish from the oven. Sprinkle the mozzarella cheese all over the top.
- Second Bake: Return to the oven and bake for 5-10 more minutes, or until the cheese is melted, bubbly, and golden-brown.
- Serve: Garnish with fresh parsley and serve immediately while sizzling.
Notes
The secret to tender kofte is grating the onion and not overmixing the meat. Searing the kofte first (Step 4) is optional but adds incredible flavor. If you don't have a kiremit or cast-iron pan, you can build this in a 9x9 glass or ceramic baking dish (no need to preheat the dish).