Islak köfte, the famous flavor of Istanbul's streets, is made by combining fried köfte with a tomato and butter sauce. Thanks to its soft texture and sauce-soaked form, it's a filling main dish served hot either in a sandwich or on a plate.
Knead the ground meat thoroughly together with bread soaked and squeezed dry, grated onion, breadcrumbs, salt and black pepper.
Shape small flat meatballs from the mixture and fry in hot oil until both sides are golden, then drain on paper towels.
Melt the butter, add the grated tomato and paste, then add water and cook over low heat until the sauce thickens.
Place the fried meatballs into the hot sauce and simmer for a few minutes so they absorb the sauce, then serve hot.
Important: When frying the meatballs, make sure the oil isn't too hot — the inside must cook without the outside burning. Caution: Melt the butter without burning it while preparing the sauce, or it may turn bitter. Allergens: the meatball mixture contains breadcrumbs, which have gluten.
If you dip the meatballs in the hot sauce right before serving, they'll be tastier and you can serve them without drying out.
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