Greek kofta's in tomato sauce
Ingredients
Greek kofta’s
- 400 gr minced meat
- 25 gr milk
- 12 gr dried bread crumbs
- 4 gr ground cumin
- 2 gr thyme
- 1gr cinnamon
- 2 gr oregano
- 2 gr ground coriander
Sauce
- 2 onions
- 2 cloves of garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 1 courgette
- ½ aubergine
- 1 bay leaf
- 70 gr tomato puree
- 800 gr chopped tinned tomatoes
- 2 tbspn ground cumin
- 1 tbspn thyme
- 1 tspn cinnamon
- 1 tbspn oregano
- 1 tspn sugar
Instructions
Greek kofta’s
- Combine the minced meat with the milk, dried bread crumbs, ground cumin, thyme, cinnamon, oregano and ground coriander.
- Make little balls and store in the fridge until needed (can be done overnight).
Sauce
- Dice the onion and chop the garlic. Dice the bell pepper and courgette.
- Fry the kofta’s in some oil until browned on all sides.
- Add the onions and garlic and cook until soft.
- Add the bell pepper, courgette and aubergine cook until soft.
- Add the bay leaf, thyme, ground cumin, cinnamon, oregano and ground coriander and salt and pepper, all to taste.
- Add the tomato puree and cook for a minute before adding the tinned chopped tomatoes. Simmer until the kofta’s and vegetables are cooked. Taste and adjust the seasoning. Remove the bay leaf.
- Serve with some cooked white rice.
Stuff to know
It is possible to cook the kofta’s ahead of time and reheat them in the sauce.
A sauce that is too thin can be thickened when you add some corn flour mixed with cold water and bring the sauce to a soft boil.
Add some black or green olives.
Use lamb mince rather than beef or pork if desired.
A sauce that is too thin can be thickened when you add some corn flour mixed with cold water and bring the sauce to a soft boil.
Add some black or green olives.
Use lamb mince rather than beef or pork if desired.