Pasha Koftesi features flat patties baked in tomato sauce, each topped with mashed potatoes and browned cheese. The patties are only seared in a skillet first; they finish cooking in the oven. Fully cooking them in the skillet before baking would cook them twice and dry them out. The potatoes are mashed after their steam has fully evaporated, since loose mash would slide off the patties in the oven.
Peel and cut the potatoes into large chunks. Put them in a pot with cold salted water and bring to a boil. Cook for 15–18 minutes, until a fork slides in easily.
Grate the onion and squeeze out its liquid. Knead the ground beef with the onion, crumbled bread, salt, and spices for 5 minutes. Divide the mixture into 12 portions and shape them into flat patties 1.5 centimeters thick.
In a hot skillet, cook each side of the patties for 2 minutes, until the outsides form a crust. The centers will remain raw; they will finish cooking in the oven.
Drain the potatoes, return them to the pot, and shake over low heat for 2 minutes to evaporate the steam. Add the butter and warm milk, then mash. The consistency is right when the mash falls slowly from a spoon.
Cook the tomato paste in the olive oil for 1 minute. Add the grated tomatoes and water, then simmer for 4 minutes.
Arrange the patties with space between them in a baking dish and pour the sauce around them. Pipe or spoon a mound of mashed potatoes onto each patty, then sprinkle with Kashar cheese.
Bake on the middle rack of an oven preheated to 200°C / 390°F for 20 minutes, until the Kashar is browned and the edges of the mashed potatoes take on color. The center of each patty must reach 71°C / 160°F.
Preheat the oven to 200°C / 390°F, and let all the steam escape from the potatoes before topping the patties; loose mash will slide off them in the oven.
Köfteleri mühürlemeden püre altına koyunca sulanıyor. Mühürleme adımını atlamayın, ben atladım ve tepsinin dibinde su birikti.
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