Turkish Ramadan Iftar Table with Hasan Paşa Köfte & Classic Turkish Dishes

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and healthier, while ground pork is often less expensive.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier alternative with more fiber, while crushed crackers can be more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is typically less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: no cheese

Nutritional yeast offers a cheesy flavor without dairy, while omitting cheese can reduce costs.

Prepare the menu for iftar, including Hasan Pasha Köfte.

Process the onion to extract as much juice as possible; this step is optional.

Soak and squeeze the stale bread to make it soft.

Add the ground meat, soaked bread, and a couple of cloves of garlic to a mixing bowl.

Add 2 teaspoons of salt, 1 teaspoon of black pepper, 1 heaped teaspoon of cumin, ½ teaspoon of coriander, 1 teaspoon of paprika, and ¼ teaspoon of cinnamon to the mixture.

Crack one egg into the mixture and mix everything, scraping down the sides for even mixing.

Knead the mixture by hand, adding a handful of chopped parsley from the freezer.

Let the mixture rest in the fridge for about 2 hours.

Cut two medium-sized carrots into cubes and add about ¾ cup of frozen peas, some salt, and water; cook until soft.

Boil potatoes cut into cubes, then mash them while still hot, adding butter and salt, and then milk until smooth.

Shape the rested köfte mixture into cups or bowls, dipping hands in water to prevent sticking.

Pre-bake the shaped köfte in a preheated 180°C oven for about 25–30 minutes.

Transfer the köfte to a larger tray and fill the holes with the cooked carrot and pea mixture.

Pipe the potato purée on top of the köfte using a piping bag with a star nozzle.

Prepare a quick tomato paste sauce by sautéing tomato paste in a mix of butter and olive oil, adding water, salt, black pepper, and thyme.

Pour the sauce lightly over one side of the köfte and continue baking at 180°C for another 30–40 minutes until the sauce is sizzling and the potato topping is golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens