Meatballs and kebabs
In this Turkish dish, the oven works like a covered pot: meatballs, potatoes, and vegetables are sealed in parchment and cook in the steam trapped inside the packet. The fat released by the meat and the juice from the tomatoes stay inside and flavor the potatoes, so no separate sauce is needed. Put the slowest-cooking potatoes on the bottom and the quick-cooking tomatoes on top.
Grate the onion and squeeze out its liquid. Knead the ground beef with the onion, crumbled bread, salt, and spices for 5 minutes, until the mixture is tacky.
Divide the mixture into 16 portions and shape them into flat patties 1.5 cm thick.
Cut the potatoes into 3 mm rounds, the onion into half-moons, the pepper into rings, and the tomato into thick slices. Toss the potatoes, onion, and pepper with the olive oil, crushed garlic, salt, and thyme.
Spread the potatoes in overlapping layers in the center of each parchment square. Top with the onion and pepper, then four meatballs, and finish with the tomato. Bring the two ends of the parchment together over the top and fold them several times. Twist the sides closed like a candy wrapper.
Arrange the packets on a baking sheet and bake on the middle rack at 200°C / 390°F for 40 minutes. Open one packet slightly and pierce a potato with a knife; it is ready when the knife slides in easily and the center of a meatball reaches 71°C / 160°F.
Transfer the packets to plates. At the table, cut open the top with scissors and let the steam escape before serving.
Preheat the oven to 200°C / 390°F. Keep your face away when opening the packet at the table; built-up steam can escape suddenly when the parchment tears.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.