Köfteli Ispanak (Juicy Köfte & Spinach Stew)

Serves 4-6

Prep: 15 minutes

Cook: 25 minutes

INGREDIENTS 

500g (1lb 2oz) beef or lamb mince

100g (3½oz) fine fresh white breadcrumbs

2 large garlic cloves, finely grated

25g (1oz) fresh flat leaf parsley leaves, finely chopped

2 tsp dried oregano

¼ tsp ground cumin

1 tsp pul biber (Aleppo pepper/ Turkish red pepper flakes)

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

1 tsp fine sea salt

¾ tsp coarse black pepper

1 egg

2 tbsp olive oil

1 large onion, peeled and very finely diced

4 large, ripe tomatoes, halved, coarsely grated with the cut or flesh-side down or 1 x 400g (14oz) tin finely

chopped tomatoes

1 tbsp pomegranate molasses

400g (14oz) baby spinach leaves or long leaf spinach, roughly chopped

1 lemon, halved

METHOD 

Preheat the oven to 220°C/200°C fan/425°F/gas mark 7 and line a baking tray with parchment paper.

Mix together the mince, breadcrumbs, garlic, parsley, oregano, cumin, pul biber, 1 tbsp of the tatlı biber salçası, ½ tsp of the fine sea salt, all of the coarse black pepper and egg (or egg replacement) until fully combined. Wet the palms of your hands with cold water to prevent the mixture from sticking to them, and roll into 40 mini balls, then brush each one with a little olive oil.

Before cooking the meatballs, start preparing the base for the sauce. Add the remaining olive oil to a large, deep frying pan and place on the hob over a medium heat. Once hot, add the onion to the pan, sprinkle in the remaining fine sea salt and soften the onion for 5–6 minutes until caramelised and golden.

Add the remaining tatlı biber salçası, stir into the onion, and cook the paste down for a minute or two until the colour of the onion changes to a vibrant orangey-red. Add the tomatoes to the pan, and turn up the heat so that they start to bubble and reduce.

Stir through the pomegranate molasses, turn down the heat to low and stir the spinach leaves into the sauce. You will not need to add any extra liquid to the pan as the spinach will release a lot of moisture while it cooks.

While the sauce simmers, place the meatballs on the lined baking tray and bake on the middle rack of the oven for 8–10 minutes until golden brown and just cooked through.

Add the cooked köfte to the pan and gently stir to coat them in the sauce. Pop the lid on the pan and simmer for 5 minutes.

Squeeze in the lemon juice, take the pan off the heat and serve with a dollop of thick, natural yoghurt, and some fresh crusty bread (or my Bidda) or rice.