Domates Soslu Köfte Ekmek & Soğan Salatası

Let’s make Domates Soslu Köfte Ekmek with - soft and juicy “köfte” (mince patties) cooked in a lusciously rich “domatesli sos” (tomato sauce) served in homemade “ekmek” (bread) “Kıbrıs Çöreği” (Cypriot seeded loaves) and a “Soğan Salatası” (onion salad). 

Please make it. 

For the Köfte - Mince Patties

INGREDIENTS

500g beef mince 

50g stale white bread, blitzed into breadcrumbs

1 small onion, peeled and very finely chopped

30g fresh flat leaf parsley, very finely chopped

1 large garlic clove, very finely chopped

1 tsp pul biber

1 tsp cumin 

1 tsp oregano

1/2 tsp baking powder 

1 tsp sea salt flakes

1/2 tsp coarse black pepper 

1 tbsp double concentrate tomato purée

1 egg

60ml olive oil 

For the Domates Sos - Tomato Sauce 

INGREDIENTS

1 large kapya biber / red Romano, very thinly sliced 

1 large hot sivri / mild Charleston pepper, very thinly sliced 

1 tbsp Mutti double concentrate tomato purée

2 x 400g jars Passata 

400ml water

Salt & pepper to taste 

For the Soğan Salatası - Onion Salad 

INGREDIENTS

2 large white onions, peeled and very finely sliced 

1 large kapya biber / red Romano, very thinly sliced 

1 large hot sivri / mild Charleston pepper, very thinly sliced 

30g fresh flat leaf parsley, very finely chopped

3 tbsp extra virgin olive oil 

2 tbsp pomegranate molasses 

1 tsp sumac

1/2 tsp sea sea salt flakes 

1 heaped tbsp double concentrate tomato purée

For the Ekmek (Kıbrıs Çöreği) - Cypriot Seeded Loaves (recipe here) 

METHOD 

To make the köfte, mix together all the ingredients other than the olive oil, until fully combined, and shape into 18 thin patties. 

Add a large sauté pan to the hob over a medium heat, and once hot, add the olive oil and fry the köfte in batches, for a couple of minutes on each side until golden brown all over, then remove the köfte to a plate lined with kitchen paper, but leave the pan on the heat. 

To make the domates sos, add the red and green peppers to the pan and stir and soften them in the hot oil so they sizzle and start to caramelise. Stir in the paprika, pul biber and tomato puree and cook down the puree for a minute or two before pouring in the Passata. Fill up each of the Passata jars a 1/3 of the way with cold water, pop the lids on, give the jars a good shake and a swish and pour into the pan. Once the sauce starts bubbling, return the köfte to the pan, nestling them into the sauce, pop the lid on and simmer on a low heat for 12-15 minutes or until the köfte are cooked all the way through. 

To make the soğan salata, add the extra virgin olive oil, pomegranate molasses, sumac, salt and tomato puree to a large platter and whisk together until fully combined. Add the onions, peppers and parsley to the platter and toss well so the sliced vegetables are fully coated in the dressing.  

Serve the domates soslu köfte in mini Kıbrıs çöreği (recipe here) topped with the onions salad. Please make it.