Dalyan Kofte Recipe
My acquaintance with recipes and food photography goes back a long time, when I didn't even start primary school. When I was looking forward to starting school to learn how to read, a book of recipes that came out of the box of a pot set my mother bought. First I was looking at the pictures, then I learned to read and started to read the recipes. I studied that recipe book with the same enthusiasm every time and for so long that I can even count the dishes in the book right now. One of those dishes was dalyan kofte.
There was no dalyan kofte among the limited number of dishes cooked in our house. However, there was also no other dishes using boiled eggs. That's why it was one of those recipes that I found most strange. The one I was most curious about and wanted to eat was the papaz yahnisi recipe. Then I grew up, I ate dalyan kofte many times, but I could not like it at all. I have cooked and ate papaz yahnisi many times and loved it very much. It would surely be more impressive if this story ended with a love of dalyan kofte that started later, but unfortunately real life is not as interesting as fictional stories. Let my story be the story of a woman who discovered what she wanted at a young age.
Those who read my articles along with the recipes will know that I do not like the use of boiled eggs in dishes. The only exception to this is Antalya style piyaz. Other than that, I do not enjoy dishes made or served with boiled eggs, including dalyan kofte. I guess this is the reason why I haven't shared a classic recipe like Dalyan kofte so far.
According to the rumors, the name dalyan kofte comes from Italian kofte. Although the origin of Dalyan kofte is from Italy, it has also managed to gain a rooted place in Turkish cuisine. We can place the Hungarian goulash in the same place. Both are common dishes in dining halls rather than at homes. Beneath this, I conclude, lies the culinary education curriculum that has not changed for years.
- 500 g of medium-fat ground beef,
- 1 onion,
- 3 tablespoons of breadcrumbs,
- 1 egg yolk and half of 1 egg white,
- Black pepper,
- Half of 1 egg white.
For the sauce;
- 5-6 tablespoons of olive oil,
- 1 heaping tablespoon of tomato paste,
- 1.5 cups of water,
For the filling;
- 3 eggs,
- 700 g canned mixed vegetables.
- Boil the eggs in solid form for the filling,
- For the meatballs, knead the ground beef, egg yolk and half of the egg white, grated onion, breadcrumbs, cumin, black pepper and salt in a deep bowl,
- Spread greaseproof paper on a baking tray,
- Spread the meatball mixture in a rectangular shape on the wax paper,
- Sprinkle half of the canned vegetables on top,
- Place the eggs in the middle,
- Fold the meatloaf with the support of greaseproof paper from both sides and join it in the middle,
- Spread the half egg white on top,
- Bake in a 200 C degrees preheated oven golden brown,
- For the sauce, heat the olive oil in a pan and add the tomato paste and stir fry until smells good,
- Add the water and salt and mix,
- Simmer for a few mins. and remove from the heat,
- Transfer the meatloaf into a properly sized ovenware,
- Pour the sauce over,
- Place the remaining canned mix vegetables in two sides,
- Return it back to the oven and bake for 10 mins. more.
Enjoy your meal...