Izmir Koftesi

Ingredients:

• 450 g of ground beef
• 2/3 cup fresh parsley, finely chopped, plus extra for serving
• 2 tbsp. simple breadcrumbs
• 0.5 tsp Aleppo pepper flakes
• 0.5 tsp ground cumin
• 1 large egg
• 1 onion, grated
• 3 cloves garlic + 2 cloves garlic, minced separately
• 2.5 tsp dried oregano
• Neutral vegetable oil, such as canola, for frying
• 2 Russet Burbank potatoes, peeled
• 1 tbsp. l. olive oil
• 2 tbsp tomato paste
• 1 large green bell pepper, sliced ​​crosswise into 1cm thick rings.
• 1 large tomato, cut into 6-8 wedges

Preparation:

1. Place the ground meat, parsley, breadcrumbs, Aleppo pepper, cumin, egg, onion, 3 cups minced garlic, 1.5 teaspoons oregano, 1 teaspoon salt, and 1/8 teaspoon black pepper in a large bowl and mix well with your hands. The mixture will be moist and slightly sticky. Form into 20-24 patties, about 1 cm thick.
2. In a large nonstick skillet, heat 2 tablespoons of neutral vegetable oil over medium heat. Fry the patties, a few at a time, adding more oil if needed, until golden brown on both sides, 2-3 minutes per side. Transfer to a serving platter.
3. Preheat oven to 175°C.
4. Slice the potatoes crosswise into 1 cm thick slices, making a total of 20-24 slices. Place the fried patties and potatoes vertically, alternating, in a 22 x 22 cm baking dish. Set aside.
5. Heat the olive oil in a small saucepan over medium heat. Add the tomato paste and cook, stirring occasionally, until it begins to darken and colors the oil, 3-5 minutes. Add the remaining 1 teaspoon of oregano, 2 crushed garlic cloves, 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper and stir well. Add 1.5 cups of water and bring to a boil over medium heat. Simmer for about 5 minutes, then taste and adjust the salt if needed.
6. Carefully pour the sauce over the cutlets and potatoes. Top with bell peppers and tomatoes. Cover with parchment paper and bake until the potatoes are tender and the cutlets are cooked through, 40-50 minutes. Sprinkle with parsley before serving.