Islama kofte (can be translated as soaked meatballs) is one of the dozens kofte recipes in Turkish cuisine. Homeland of ıslama kofte is Macedonia actually. The reason why today its name is mentioned with Sakarya city in Turkey is that immigrants who migrated from Macedonia and settled in Sakarya once upon a time, brought ıslama kofte with them.
Islama kofte takes its name from the bread served together with the kofte. The bread slices and soaked with bone broth and fried in oil. Actually these bread slices are so delicious that, they don’t even need kofte with them. But use them anyway, the koftes are also delicious.
In fact, in a country where each city has at least one meatball, it is a bit of a courage to call a meatball delicious. Because everyone finds the meatball of their hometown the best. For İzmir people Izmir meatballs are the best, for Bursa people köfte with pide is the best and for Tekirdağ people Tekirdağ kofte is the best. As someone from Kırklareli, one of the cities famous with its koftes, I love Kırkleri kofte, but I can’t say no to any other type of kofte. I actually like meatballs as a whole and this variety of meatballs.
How Is Islama Kofte Made?
In fact, making ıslama kofte is quite simple. First of all, bone broth is prepared, with which the breads will be soaked. For this stage, you can use meat broth or bone broth which you have previously prepared, stored in the refrigerator or freezer or just boil some meat or bone and use the broth. If you already have the broth, just stir fry the ground red pepper in oil and add your broth and bring to a boil. Then prepare and fry the koftes. Dip the bread slices in to the broth and fry the wet bread slices in the same pan. If you find it necessary while starting this process or putting new bread slices, you can add extra oil. At the last stage, fry the peppers and tomato slices that you will serve next to your koftes in the same pan. Finally, arrange everything you prepared on the plate.
Enjoy the recipe…
- 500 g medium-fat ground beef,
- 1 onion,
- 2 slices of bread,
- 1/4 teaspoon black pepper,
- 1/4 teaspoon cumin,
- 1/4 teaspoon allspice,
- 12 slices of bread,
- 3 cups of bone broth,
- 2 teaspoons of ground red pepper,
- 3-4 tablespoons of vegetable oil,
- Extra oil for frying meatballs,
- Tomatoes and peppers for serving.
- For the broth that will be used to soak the breads, heat 3-4 tablespoons of oil in a saucepan, add the ground pepper and mix,
- Add bone broth, bring to a boil and remove from heat,
- For meatballs soak 2 slices of bread with water,
- Combine and knead grated onion, crumbled wet breads, salt and spices in a deep bowl,
- Take small pieces from the mixture, roll and flatten them by pressing with your palm,
- Heat enough oil to cover the bottom of a large pan,
- Put the meatballs in oil and fry them in medium heat.
- Soak the slices of bread in the bone broth that you prepared first hand and fry in the same pan,
- Fry the peppers and sliced tomatoes in the same pan,
- Share the breads on the serving plates, arrange the meatballs and put tomato slices and peppers on the sides.
Enjoy your meal…