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This recipe is classed as easy

Rating 3.47 / 5 (232 votes)

Prep time:
20 min
Cook time:
1 hr

Meatballs are baked with potato and tomato in one of Turkey's best-loved dishes, firinda kofte


1. Preheat oven to 190C/170C/gas 5.

2. For the meatballs: Mix all the ingredients for the meatballs except the olive oil and sliced tomatoes together by hand.

3. Roll into 10 golf ball-sized balls, then slightly flatten them, but not so they are burger or patty shaped.

4. In a frying pan, lightly fry the meatballs in a little of the olive oil until just golden. Take them out and drain on kitchen paper.

5. For the potatoes: Fry the potato slices briefly on each side so they aren’t cooked through but reach a golden colour, seasoning with salt and pepper as you cook them.

6. Transfer the potato slices to kitchen paper and wipe the pan out.

7. For the cooking liquor: Pour the tin of tomatoes into a pain and add chicken stock, chilli powder and lots of black pepper. Bring to a simmer.

8. Layer the bottom of a baking dish with potatoes and arrange the meatballs on top. Scatter around the sliced onions and pepper pieces. Sprinkle everything lightly with chilli flakes and dried oregano.

9. Pour the cooking liquor carefully into the dish so that it comes roughly halfway up the meat. Finish by putting a slice of tomato on top of each meatball.

11. Bake for 45 minutes. Add chopped parsley and serve with yogurt.


For the meatballs

  • 320 g minced lamb
  • 30 g dried breadcrumbs
  • 2 garlic cloves, chopped
  • 1 small onion, grated and squeezed
  • 1 tsp Turkish chillies, flakes
  • small handful flat leaf parsley, chopped
  • handful mint, chopped
  • olive oil, for frying
  • 3 small ripe tomatoes, sliced

For the potato dish

  • 2 large potatoes, scrubbed but not peeled, cut into 2cm slices
  • 1/2 onion, finely chopped
  • 3 long Turkish green peppers, cut into 5cm strips
  • sprinkling of dried red chilli flakes
  • sprinkling of dried oregano

For the cooking liquor

  • 1 tins chopped plum tomatoes
  • 400 ml chicken stock
  • 1 pinch chilli powder

To serve

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Latest Comment


Excellent lovely flavours went down a treat with everyone.

williamB41831 williamB41831  Posted 01 Oct 2013 11:46 AM

That sound delicious

SylviaV1912 SylviaV1912  Posted 02 Aug 2013 10:45 AM

Lovely,tasty recipe,lots of flavours, i did add more chili flakes though to mine,and cut the potato slices thinner.

carlaZ14766 carlaZ14766  Posted 26 Jan 2013 7:04 PM

Oops, forgot to give it a rating!

Acharius Acharius Posted 11 Nov 2012 10:43 AM

A very good recipe, but surely 2cm thin cuts of potato are THICK ones. Anyway, I cut them about 7mm thick.

Acharius Acharius Posted 11 Nov 2012 10:37 AM

Absolutely delicious and full of typical Turkish flavours. Making it a second time.

tinou tinou Posted 30 Oct 2012 5:32 PM

Excellent recipe.Very positive feedback from recent dinner party guests. Will certainly use Allegra recipes again.

PeterA56728 PeterA56728 Posted 15 Oct 2012 3:56 PM

very easy to cook and delicious

YasarO38126 YasarO38126 Posted 14 Oct 2012 12:27 PM

Utterly delicious. The 320gm lamb for four seems a bit optimistic. I used 500gm and upped the rest of the ingredients and it made a good substantial meal. The mint and parsley lightened the flavours and made a really fresh tasting dish.

Sospan59 Sospan59 Posted 01 Oct 2012 12:03 AM

loved it, easy to cook

jasonH80653 jasonH80653 Posted 30 Sep 2012 9:45 PM

brilliant recipe, so easy, quick and delicious

TinaL11568 TinaL11568 Posted 26 Sep 2012 1:41 PM

excellent -warming & easy to make.

wendy2408 wendy2408 Posted 24 Sep 2012 1:19 PM

ElaineM80830 ElaineM80830 Posted 21 Sep 2012 1:37 PM