Dalyan Köfte - Turkish Meatloaf Recipe
This succulent beefy dalyan köfte is stuffed with vegetables and makes a great weekend meal. It refrigerates and freezes well so you can also make it ahead for batch cooking.
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Equipment
- 1 sharp knife
- 1 chopping board
- 1 mixing bowl
- 1 pestle & mortar
Servings 4 people
Ingredients
For The Dalyan Köfte
- 400 grams minced beef
- 1 medium onion (peeled & grated)
- 1 egg
- 2 tablespoons breadcrumbs
- 3 cloves garlic (peeled & grated)
- 2 teaspoons chilli flakes
- 1 teaspoon allspice
- 1 teaspoon dried rosemary
- 1 teaspoon cumin seeds
- 100 grams garnitür (cooked and diced carrot, potatoes & peas)
- 1 teaspoon peppercorns
- 1 teaspoon salt
For The Sauce
- 2 teaspoons tomato paste
- 2 teaspoons tomato ketchup
- 2 teaspoons olive oil
Instructions
- First of all, grind your peppercorns and cumin seeds in a pestle and mortar.
- Now, except for your mixed vegetable filling and the sauce, add all of your dalyan kofte ingredients to a mixing bowl, breaking your raw egg over the top.
- Mix and knead the mixture for a couple of minutes, adding a small splash of water as you go so that you have a soft, pliable meat mixture.
- Bring all the mixture together into a rough elongated substantial köfte shape and place onto a sheet of baking/parchment paper.
- Form an oval shape and make an indentation along the centre so that it resembles a dinghy boat.
- Pour your mixed vegetables into the 'boat' and then bring the sides of the meatloaf together so that you make a roll, concealing the vegetables inside.
- Preheat your oven to
200 °C - Now roll the parchment paper around your dalyan köfte so that it is parcelled and tuck the ends in. Roll this in a second sheet and, again, tuck the ends in.
- Place your parcelled Turkish meatloaf onto an oven tray or rimmed baking sheet and put into the centre of your oven and leave to bake for 45 minutes.
- Meanwhile, you can make your tomato paste, ketchup and olive oil mixture. Mix these together and add a splash of water to loosen it. You need enough sauce to spread over the top and around the sides of your meatloaf.
- After 45 minutes, remove your meatloaf from the oven and carefully remove the parchment paper.
- Spread your sauce over the top and around the edges of the meat and place the meatloaf back into the oven - uncovered - for a further 15 minutes.
- After this time, remove your dalyan köfte from the oven and leave to rest for around 10 minutes.
- Either serve whole and a centrepiece for the table or cut it into thick slices for individual servings.
- Enjoy with further mixed vegetables, mashed potatoes or salad.
Notes
- As with all of our recipes, our Turkish meatloaf recipe's nutritional information is meant as a rough guide only. Values are calculated by a 3rd party API. Please do your own due diligence if you have any special dietary requirements.
- We use a medium fat (orta yağlı) minced beef and sometimes need to drain off some of a little of the juices before we the meatloaf back into the oven for the final 15 minutes. Using a medium fat meat mix keeps your dalyan köfte moist and juicy after cooking.
- If you can't get readymade 'garnitür' mix, feel free to make your own mixed vegetables.
- We serve our dalyan köfte with leftover garnitür in the same sauce we use to spread over the meatloaf, along with a side salad. Fresh crusty bread and mashed potatoes are also popular side dishes.
Nutrition
Calories: 346kcalCarbohydrates: 12gProtein: 20gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 112mgSodium: 784mgPotassium: 510mgFiber: 2gSugar: 4gVitamin A: 4608IUVitamin C: 5mgCalcium: 70mgIron: 3mg
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