Izmir köfte is a classic Turkish casserole of meatballs and potatoes baked with tomatoes and green peppers in a rich tomato sauce. Named after the Aegean city of Izmir, the dish is a staple of both home kitchens and esnaf lokantası, the casual neighborhood restaurants that specialize in freshly cooked, home-style food. In this version, the meatballs and potatoes are partially baked rather than fried, making the dish lighter while preserving the deep, comforting flavors of the original.

Serves 8

For the potatoes and vegetables
1kg medium potatoes, sliced into 1½ cm thick wedges
200g sivri biber, cut into three pieces, or padrón peppers sliced lengthwise
3 medium to large tomatoes, sliced into 2cm wedges
2 tablespoons olive oil
Salt and freshly ground black pepper

For the köfte
1 large onion, grated
5 tablespoons breadcrumbs (use gluten-free if preferred)
2 medium eggs, beaten
25g flat-leaf parsley, finely chopped
2 teaspoons ground cumin
Salt and freshly ground black pepper
1kg minced (ground) beef (12% fat), or a combination of minced lamb and beef

For the sauce
1 tablespoon butter
2 tablespoons olive oil
2 tablespoons double-concentrated tomato paste
2 teaspoons dried oregano
1 teaspoon pul biber
700g canned plum tomatoes, pureed (or fresh tomatoes in season)
600ml water
Salt and freshly ground black pepper

Step One
Prepare the köfte mixture. In a large bowl, combine the grated onion, breadcrumbs, eggs, parsley and cumin. Season well (about 2 teaspoons of salt works well) and knead thoroughly. Add the minced meat and knead for 3–4 minutes until the mixture is well blended. Cover and refrigerate until ready to use.

Step Two
Preheat the oven to 200°C convect / 220°C / 425°F. Place the potato wedges in a large baking tray and drizzle with the olive oil. Season with salt and black pepper and toss well to coat evenly.

Step Three
Shape the köfte. Place a small bowl of room-temperature water with a drizzle of olive oil nearby. Wet your hands and take a small tangerine-sized portion of the mixture, shaping it into a sausage-like köfte about 9cm long with slightly pointed ends. Place on a plate and repeat with the remaining mixture.

Step Four
Arrange the tray. Place the shaped köfte and potato wedges side by side in a large baking tray about 4cm deep, alternating them in a single layer. Bake for 30 minutes, until they begin to crisp around the edges. Remove from the oven and reduce the temperature to 180°C convect / 200°C / 400°F.

Step Five
Make the sauce. Melt the butter in a medium saucepan over medium heat and add the olive oil. Stir in the tomato paste and cook for a couple of minutes. Add the pureed tomatoes, oregano and pul biber and stir to combine. Pour in the water, season with salt and pepper and bring to a boil. Simmer for 2–3 minutes, then remove from the heat.

Step Six
Add the peppers and tomatoes between the potatoes and meatballs in the tray. Gently pour the sauce over the dish and shake the tray slightly so the sauce settles between the ingredients. Return the tray to the oven and bake for another 35–40 minutes. Serve hot with pilaf or chunks of bread on the side. Afiyet olsun.