Hassan Pasha Kofte, a dish fit for Ottoman royalty. This isn't your average kebab; it's a masterpiece of flavors and textures, a symphony of savory sauce alongside creamy mashed potatoes nestled in a delicate minced meat shell. Imagine sinking your teeth into a perfectly seasoned Kofte, with its juices mingling with the velvety smoothness of mashed potatoes, while a rich tomato sauce ties everything together in a harmonious blend. This is Hassan Pasha Kofte, a Turkish dish that tantalizes the taste buds and leaves you craving for more.
While the exact origins of this dish are a bit of a mystery, there are a few interesting theories and historical connections that shed light on its possible beginnings.
-One popular belief is that the Kofte was named after Hasan Pasha, a prominent Ottoman figure who served as the governor of Algiers in the 16th century. Known for his victories and influence, it's said that this dish was created in his honor. This would explain the dish's grand presentation and rich flavors, suggesting it was intended for special occasions and esteemed guests.
-Another theory suggests that Hassan Pasha Kofte is a delicious example of Ottoman culinary fusion. The dish beautifully combines elements from different regions within the vast Ottoman Empire. The use of minced meat and spices is characteristic of Middle Eastern cuisine, while the creamy mashed potatoes might have been inspired by European influences. The sauce and oven cooking technique could be a nod to the Turkish love for baked savory pastries.
Regardless of its precise origins, Hassan Pasha Kofte stands as a testament to the rich culinary heritage of the Ottoman empire's ability to blend diverse flavors and techniques into a harmonious and delectable dish.
Serve warm, with Turkish pilaf/ Sehriyeli pilaf or Bazlama(Turkish flat bread)Afiyet Olsun!
Ingredients
- For the Kofte
- Minced meat(beef/mutton)- 500gms
- Onion- 1 big(roughly chopped)
- Egg- 1
- Black pepper- 1tsp
- Onion powder- 1tsp(optional)
- Slices of bread- 3
- Ginger garlic paste- 1tbsp
- Cumin powder- 1/2tsp
- Parsley- 1tbsp finely chopped
- Breadcrumbs- 1-2tbsp
- Salt- 1tsp
- For the mash potatoes
- Potatoes- 400gms
- Butter- 1&1/2tbsp
- Milk- 1/2cup
- Salt to taste
- Pepper- 1/4tsp
- Garlic powder- 1/4tsp(optional)
- Tomato sauce
- Olive oil- 2tbsp
- Tomato paste- 2tbsp
- Water- 2cups
- Paprika powder/ black pepper- 1tsp(optional)
- Garlic-1 clove(crushed)
Directions
- For the mashed potatoes
- 1In a pot, add water and keep the potatoes to boil.
- 2Once the potatoes are fork tender, drain the water and toss it to a stand mixer. As they are warm, whip it with a pedal attachment until it is mashed. While you whip, add the butter, followed by milk, salt and black pepper. Continue whipping till creamy texture achieved,
- 3Transfer the mash potatoes to a piping bag with a nozzle of your choice.
- For the Kofte
- 1In a food processor add all the ingredients mentioned in Kofte section except the minced meat. Blitz it a couple of times. Now add the minced meat and run the processor for few seconds, or until a homogenous mixture is formed.
- 2Allow the mixture to rest in the fridge for 10 mins.
- 3Preheat oven at 250degree Celsius. In a deep baking tray make equal balls of the Kofte mixture and shape it like a cup with dent in center.
- 4Bake in the preheated oven for about 20mins.
- For the tomato sauce
- 1In a saucepan add olive oil, crushed garlic and the tomato paste. Sauté for 1-2mins. Add warm water, salt, paprika powder and mix well. Allow it to come to a rolling boil.
- Assemble
- 1Take the semi cooked Kofte out of the oven. Pipe the mash potatoes generously over the Kofte(just like cupcake icing) starting from the center.
- 2Pour the tomato sauce into the deep baking tray and drizzle few spoons over the mash potatoe topping.
- 3Return the tray back into the oven and cook for another 20mins or until the mash potatoes and kofte color and the sauce is sizzling. Serve warm alongside Turkish pilaf or milk bread. After olsun
