Name: Kofta à la Sauce Tomate
Ingredients: 1 1/2 lbs (600 g) ground lamb, beef, or veal; 1 large onion, finely chopped or grated; About 1/2—3/4 teaspoon salt; Pepper; 1 teaspoon cinnamon; 1/2 teaspoon allspice; Sunflower oil for frying (optional); 4 garlic cloves, minced or crushed in a press; 2 tablespoons sunflower oil; 2 lbs (1 kg) tomatoes, peeled and chopped, or a 28-oz (800-g) can of tomatoes; Salt and pepper; 2 tablespoons tomato puree; 1-2 teaspoons sugar

Meatballs in Tomato Sauce

Served with rice, this is one of the homely everyday dishes of virtually every Sephardi community. We called them "blehat." In Turkey they call them "yullikas." In the old days people fried the meatballs first, but now you often find them poached in the sauce. Sometimes they are briefly roasted in the oven at high heat to brown them slightly and firm them before stewing.

Recipe notes

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