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Hasan Paşa Köfte | Turkish Meatball Nests with Mash
(0)
55 min
Under an hour
Knuspr-Küche
Hasan Paşa Köfte sind ein beliebter Streetfood- und Hausmannskost-Klassiker der türkischen Küche: Würzige Schiffchen aus Rinderhackfleisch werden mit feinen Erbsen und Karotten gefüllt, mit samtigem Kartoffelpüree getoppt und in fruchtiger Tomatensauce im Ofen goldbraun überbacken. Ein herrlich aromatisches Wohlfühlessen für die ganze Familie.
Preparation method
Preparation and mash
Preheat the oven to 200 °C top/bottom heat. Peel the potatoes, cut into uniform pieces and boil in lightly salted water for approx. 20 minutes until tender. Peel the carrot and cut into very fine dice; shortly before the end of the cooking time, blanch together with the frozen peas for 3 minutes and drain.
Drain the tender potatoes, let the steam evaporate briefly, and mash with butter and warm whole milk into a velvety, firm mash. Season to taste with a little salt and pepper. Gently fold the blanched peas and diced carrots into the mash (or set aside for filling the nests).
Shaping and filling the köfte
Very finely chop or grate the onion and garlic. Finely chop the parsley. In a large bowl, thoroughly knead the minced beef with onion, garlic, egg, breadcrumbs, chopped parsley, ground cumin, paprika powder, 1 tsp salt and a pinch of pepper until a homogeneous mixture forms.
Chef's tip
For an extra crispy crust, you can top the mash mounds with a few flakes of butter before baking or sprinkle some grated Kaşar cheese on top as desired.
This pairs traditionally well with a crisp shepherd's salad (Çoban Salatası) or Turkish rice with risoni (Şehriyeli Pilav).
30 min
Under an hour
