Kofte Kebab with Tomato Sauce and Yogurt

Name: Kofte Kebab with Tomato Sauce and Yogurt
Yield: serves 4 to 6
Ingredients: 1 small onion, chopped; 2 tablespoons extra virgin olive oil; 2 garlic cloves, chopped; 1 chili pepper, seeded and chopped; 1 1/2 pounds tomatoes, peeled and chopped; Salt and black pepper; 1 to 2 teaspoons sugar; 2 pita breads; 1 1/2 pounds ground beef or lamb; Salt and black pepper; 1 medium onion, finely chopped (optional); 1/4 to 1/3 cup finely chopped flat-leaf parsley; 1 teaspoon sumac, plus a pinch more (see page 7); 2 cups plain whole-milk yogurt; 2 tablespoons butter or extra virgin olive oil; 2 to 3 tablespoons pine nuts

December 9, 2011

This is a mainstay of Turkish kebab houses, where it is often dramatically served in a dish with a dome-shaped copper lid, the type that was once used at the sultan’s palace. I serve it in a large, round, clay dish, which can be warmed in the oven. This is a multilayered extravaganza. There is toasted pita bread at the bottom with tomato sauce poured over. This is topped with yogurt and sprinkled with fried pine nuts. Grilled ground meat kebabs or shish kebab (see above), or both, are laid on top. It requires organization and must be assembled at the last minute as the pita should remain a little crisp. The tomato sauce and meat should be very hot while the yogurt should be at room temperature.

Recipe notes

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