Baharatlı Köfte ve Patates ve Yoghurtlu Tahın (Spiced Köfte and Potatoes with Tangy Tahini Yoghurt)
Baharatlı Köfte ve Patates ve Yoghurtlu Tahın (Spiced Köfte and Potatoes with Tangy Tahini Yoghurt)
Ingredients
For the Potatoes
- 1 kg potatoes, small whole and halved
- 2 tablespoons spices, such as dried oregano, thyme, and red pepper flakes
- 3 tablespoons olive oil
For the Köfte
- 500 grams ground meat, beef, lamb, chicken, or plant-based mince
- 1/2 cup breadcrumbs
- 1/2 cup onion, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon paprika
- 1 tablespoon pul biber, (Aleppo pepper)
- 1 teaspoon dried mint
- 1 teaspoon cumin
- 1 tablespoon olive oil, for drizzling
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Tahini Yoghurt (Yoghurtlu Tahın)
- 1/2 cup tahini
- 3 tablespoons cold water, or more, as needed
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon salt
- 1 clove garlic, grated
- 1/2 cup plain yoghurt, full-fat or plant-based
For Garnish and Serving
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon extra virgin olive oil, for drizzling
- 1/2 teaspoon pul biber, (Aleppo pepper), for sprinkling
- 1/2 teaspoon dried mint, for sprinkling
- 1 fresh salad, such as cucumber, tomato, red onion, and herbs (optional)
Instructions
- 1
Preheat your oven to 200°C (400°F). Place a large baking tray in the oven to heat up while you prepare the ingredients.
⏱️ 10 min•🌡️ 200
- 2
In a large bowl, combine the potatoes with 2 tablespoons of olive oil and the 2 tablespoons of mixed spices. Toss well to ensure all potatoes are evenly coated.
⏱️ 5 min
- 3
Carefully remove the hot baking tray from the oven. Drizzle with 1 tablespoon of olive oil. Spread the seasoned potatoes onto the hot tray in a single layer. Return the tray to the oven and roast for 20 minutes.
⏱️ 20 min•🌡️ 200
- 4
While the potatoes are roasting, prepare the köfte. In a large bowl, combine the ground meat, breadcrumbs, chopped onion, chopped parsley, paprika, pul biber, dried mint, cumin, 1 tablespoon of olive oil, salt, and black pepper. Mix thoroughly by hand until all ingredients are well combined and the mixture is cohesive.
⏱️ 10 min
- 5
Wet your hands slightly to prevent sticking, then roll the köfte mixture into medium-sized balls, about 1 1/2 inches in diameter.
⏱️ 10 min
- 6
After 20 minutes, remove the potatoes from the oven. Carefully turn the potatoes over. Arrange the raw köfte balls among the potatoes on the tray, ensuring they are not too crowded. Lightly brush the köfte with a little olive oil if desired. Return the tray to the oven and continue to cook for another 25 minutes, or until the köfte are cooked through and the potatoes are golden brown and tender.
⏱️ 25 min•🌡️ 200
- 7
While the köfte and potatoes finish cooking, prepare the tangy tahini yoghurt. In a medium bowl, combine the tahini, 1 tablespoon of cold water, lemon juice, salt, and grated garlic. Whisk vigorously. The mixture may seize and look curdled at first; continue whisking and gradually add the remaining 2 tablespoons of cold water, one tablespoon at a time, until it smooths out into a creamy consistency.
⏱️ 5 min
- 8
Add the plain yoghurt to the tahini mixture and whisk again until the sauce is lovely and creamy. Taste and adjust seasoning if needed.
⏱️ 2 min
- 9
To serve, spread a generous layer of the prepared tahini yoghurt sauce onto a large serving platter. Once the köfte and potatoes are cooked and golden, scoop them directly from the tray onto the bed of tahini yoghurt.
⏱️ 3 min
- 10
Garnish the dish with fresh chopped parsley. In a small bowl, combine the extra virgin olive oil, pul biber, and dried mint. Drizzle this spiced oil generously over the plated köfte and potatoes. Serve immediately, perhaps alongside a fresh salad.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Baharatlı Köfte ve Patates ve Yoghurtlu Tahın (Spiced Köfte and Potatoes with Tangy Tahini Yoghurt)
For the Potatoes
- 1 kg potatoes, small whole and halved
- 2 tablespoons spices, such as dried oregano, thyme, and red pepper flakes
- 3 tablespoons olive oil
For the Köfte
- 500 grams ground meat, beef, lamb, chicken, or plant-based mince
- 1/2 cup breadcrumbs
- 1/2 cup onion, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon paprika
- 1 tablespoon pul biber, (Aleppo pepper)
- 1 teaspoon dried mint
- 1 teaspoon cumin
- 1 tablespoon olive oil, for drizzling
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Tahini Yoghurt (Yoghurtlu Tahın)
- 1/2 cup tahini
- 3 tablespoons cold water, or more, as needed
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon salt
- 1 clove garlic, grated
- 1/2 cup plain yoghurt, full-fat or plant-based
For Garnish and Serving
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon extra virgin olive oil, for drizzling
- 1/2 teaspoon pul biber, (Aleppo pepper), for sprinkling
- 1/2 teaspoon dried mint, for sprinkling
- 1 fresh salad, such as cucumber, tomato, red onion, and herbs (optional)
Instructions
- 1
Preheat your oven to 200°C (400°F). Place a large baking tray in the oven to heat up while you prepare the ingredients.
⏱️ 10 min•🌡️ 200 - 2
In a large bowl, combine the potatoes with 2 tablespoons of olive oil and the 2 tablespoons of mixed spices. Toss well to ensure all potatoes are evenly coated.
⏱️ 5 min - 3
Carefully remove the hot baking tray from the oven. Drizzle with 1 tablespoon of olive oil. Spread the seasoned potatoes onto the hot tray in a single layer. Return the tray to the oven and roast for 20 minutes.
⏱️ 20 min•🌡️ 200 - 4
While the potatoes are roasting, prepare the köfte. In a large bowl, combine the ground meat, breadcrumbs, chopped onion, chopped parsley, paprika, pul biber, dried mint, cumin, 1 tablespoon of olive oil, salt, and black pepper. Mix thoroughly by hand until all ingredients are well combined and the mixture is cohesive.
⏱️ 10 min - 5
Wet your hands slightly to prevent sticking, then roll the köfte mixture into medium-sized balls, about 1 1/2 inches in diameter.
⏱️ 10 min - 6
After 20 minutes, remove the potatoes from the oven. Carefully turn the potatoes over. Arrange the raw köfte balls among the potatoes on the tray, ensuring they are not too crowded. Lightly brush the köfte with a little olive oil if desired. Return the tray to the oven and continue to cook for another 25 minutes, or until the köfte are cooked through and the potatoes are golden brown and tender.
⏱️ 25 min•🌡️ 200 - 7
While the köfte and potatoes finish cooking, prepare the tangy tahini yoghurt. In a medium bowl, combine the tahini, 1 tablespoon of cold water, lemon juice, salt, and grated garlic. Whisk vigorously. The mixture may seize and look curdled at first; continue whisking and gradually add the remaining 2 tablespoons of cold water, one tablespoon at a time, until it smooths out into a creamy consistency.
⏱️ 5 min - 8
Add the plain yoghurt to the tahini mixture and whisk again until the sauce is lovely and creamy. Taste and adjust seasoning if needed.
⏱️ 2 min - 9
To serve, spread a generous layer of the prepared tahini yoghurt sauce onto a large serving platter. Once the köfte and potatoes are cooked and golden, scoop them directly from the tray onto the bed of tahini yoghurt.
⏱️ 3 min - 10
Garnish the dish with fresh chopped parsley. In a small bowl, combine the extra virgin olive oil, pul biber, and dried mint. Drizzle this spiced oil generously over the plated köfte and potatoes. Serve immediately, perhaps alongside a fresh salad.
⏱️ 5 min