Pideli Kofte is a traditional meatball recipe from the city of Bursa which is also the hometown of the famous Iskender kebab. Sharing the same principles, pideli kofte is a dish consisting of small bite size meatballs, layered over pita bread pieces, served with the incredible Iskender kebab sauce and finished with sizzling melted butter.
This delicacy is the best and the closest alternative to Iskender kebab and unlike it's more famous cuisine, this can be easily done at home and even on stove top.
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Ingredients
• 500 g ground beef (preferably from beef ribs), optionally add 20 % ground lamb
• 1 tsp ground black pepper (optional)
• 1 tsp salt
• ½ tsp baking soda / sodium bicarbonate
• 1 onion (medium size)
Sauce
• 3 tbsp - 50 g tomato paste
• 300 ml - 1.5 cup water (room temp)
• 8 tbsp - 100 g butter
• 1 tbsp olive / vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tsp paprika powder
• 1 tsp sugar
• 1 pita bread, cut into small squares
• Plain Turkish / Greek Yogurt to serve
Instructions:
1. Add the 500 g ground meat into a mixing bowl together with 1 tsp salt and 1/2 tsp baking soda
2. Mix well with your hands and knead for 10 mins until the salt and soda is thoroughly combined with the meat
3. Cover and refrigerate overnight or at least for 6 hours.
4. Remove the meat from the fridge and grate the onion with the fine side of the grater
5. Squeeze out the juice and add the pulp into the bowl together with 1 tsp ground black pepper
6. Knead and mix the ingredients for 5 mins until nicely combined and form a cohesive mass
7. Wet your hands and take small walnut sized pieces, approx. 3 cm / 1 inch diameter
8. Roll the pieces between your palms and press between your palms to form thin disc shapes
9. Cover the meatballs and refrigerate until cooking time.
10. For the sauce; melt 2 tbsp butter together with 1 tbsp oil on low heat
11. Once melted, add 3 tbsp tomato paste, stir and cook until the paste is slightly cooked
12. Add 1 tsp salt, ½ tsp black pepper, 2 tsp paprika powder and 2 tsp sugar
13. Stir and mix to combine and add 1.5 cup room temp water.
14. Bring the sauce to a boil while constantly whisking and let it simmer for 15 mins
15. Set aside and heat up the sauce just before serving.
16. Cut the pita bread into small pieces and melt 2 tbsp butter in a pan and add the bread into the pan.
17. Stir and fry the bread pieces until they soak up the butter and are slightly crispy.
18. Heat up a large pan (preferably cast iron) and start grilling the meatballs on medium heat
19. Flip the meatballs after 1 -2 minutes once the bottom is slightly browned
20. Keep flipping until both sides are browned, about 5 - 6 minutes depending on the heat
21. The outside of the meatballs should be nicely browned, but the inside should remain juicy
22. Layer the fried pita breads on a large plate, optionally pour over a little bit of sauce over the breads
23. Layer the meatballs and pour generous amount of sauce
24. Melt and heat up 4 tbsp butter until sizzling and bubbly, pour over the meatballs.
25. Serve with yogurt on the side, roasted chilies and tomatoes.
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