That is, kofta kebabs with tomato sauce and yogurt. Kofta is just a Persian word for meatball, from the verb kuftan, meaning to grind. It’s just as delicious with cubes of lamb, if you’d rather avoid grinding some.
From a stapled collection of recipes from my preschool, c. 1982, in University Heights, Ohio.
Yogurtlu Kebab from Turkey
Meatballs:
1-1/2 lbs. ground beef or lamb
1 clove garlic (crushed)
1/2 tsp. oregano
parsley and mint (chop) to taste
salt and pepper to taste
1/3 cup breadcrumbs
tomato sauce to moisten
1 egg
Combine all ingredients, shape into 2-3″ ovals. Grill on both sides after preparing sauce. Also saute 2 large onions and 2 green peppers; keep separate.
Sauce:
1 can whole tomatoes (12 oz.)
1/2 can tomato paste (6 oz. can)
1 cube Knorr bouillon (chicken or beef)
4 Tbsp. butter
1 bunch chopped scallions
1 tsp. oregano
1 tsp. basil
1 pinch of mint
salt
pepper
To assemble:
Brush pita with oil, heat quickly (over high heat) in a large skillet or iron griddle or outdoor grill. Cut into 2″ pieces and arrange in a layer on each plate.
Sprinkle onion and peppers on pita, 2-3 meatballs, a large dollop of yogurt, and finally tomato sauce; don’t drown the meat.
Heat plates in oven until yogurt is warm; serve. You can also do the whole thing on a large platter for convenience.
Serves 6-8
M. Sevastopoulos