Türk Usulü Köfteli Ratatouille | Fırında Köfte Sebze Dizme

Bugün sizlere, klasik Ratatouille tarifini Türk mutfağına uyarladım! 🍆🍅🧅
Bol sebzeli, köfteli ve fırında mis gibi kızaran bu yemek hem çok lezzetli hem de sunumu sofralarda şıklık katıyor.
🌟 Tarifin püf noktalarını ve alternatif önerileri de videoda bulabilirsiniz.
Denerseniz yorumlarda buluşalım ❤️
🍆🍅🧅
Malzemeler :
Köfte için :
1ad Kuru Soğan (küçük)
1 avuç Maydanoz
4-5dilim Bayat Ekmek (ıslatılıp suyu sıkılmış)
Yarım kilo Dana Kıyma
Yarım tatlı kaşığı Karabiber
1 tatlı kaşığı Paprika
1 tepeleme tatlı kaşığı Tuz
1buçuk tatlı kaşığı Kekik
Sebzeler :
4ad Patlıcan
5-6ad Kabak
4ad Domates
3ad Kuru Soğan
2 ad Kapya biber
3ad Yeşil Biber
(Patlıcan, Kabak ve Biber arttı, onlarla başka bir tarif yaptım, paylaşacağım bir sonraki videoda. Eğer artsın istemiyorsanız adetleri 2’şer azaltabilirsiniz)
Sos için :
2 çorba kaşığı Domates salçası
Yarım çay bardağı Sıvı yağ
1 tatlı kaşığı Tuz
Yarım tatlı kaşığı Karabiber
Yarım tatlı kaşığı Granül Sarımsak
1 tatlı kaşığı Paprika
1 tatlı kaşığı Kekik
Sulandırmak için su ekliyoruz ama en son göz kararı tepsi dolacak kadar eklemeniz yeterli olacaktır
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#köfte #fırıntarifleri #sebzeyemeği #ratatouille #türkmutfağı #EvYemekleri #LezzetliTarifler #YemekTarifleri #AkşamYemeği

Today, I’m bringing you a recipe that looks stunning, smells legendary, and tastes simply amazing, and you can serve it as the centerpiece of your table for guests . Meatball Ratatuille. I think it’s more accurate to call it Turkish-style ratatuille. Ratatuille doesn’t contain meat. It’s more like vegetables are arranged in thin rows. But for us, it’s simply impossible without meat. As you know, sometimes, I thought we could make a truly Turkish-style ratuille by adding meatballs in between. First, finely grate one small onion. After grating everything, set it aside and soak the bread. 45-5 slices of stale bread will suffice. I trim the edges to leave some soft inner parts. After carefully trimming the edges, place them in a bowl and pour enough water over them to absorb it. Press down lightly to help it absorb, then set aside for a bit. Meanwhile, we have the other ingredients. We’ll make and prepare them. We’ll squeeze the bread out and use it again later . While we’re waiting, chop a handful of parsley into small pieces. Roughly chopping will be sufficient. Don’t let it get too large. Small pieces are sufficient. We’ll use it for the meatball filling. And sprinkle the parsley over the grated onion . See here for the water. It’s absorbed well, but it’s slightly squishy like this. See how the water comes out. Squeeze all the water out of everything and add it. Add half a kilo of ground beef . Add half a teaspoon of ground black pepper, 1 teaspoon of paprika, a heaping teaspoon of salt, and about 1.5 teaspoons of thyme. You know me, I use whole thyme. That’s the freshest I had on hand. You need to crush them with your hands, too. You need to distribute them. After distributing them, add all the thyme and start kneading. I’ll be honest. I usually can’t do it without gloves. I’m not very comfortable. But since I didn’t have any gloves, I went straight in with my hands. If the ground meat seems dry, you can add some water from time to time. As you can see, I added a small amount of water and continued kneading thoroughly, until it was smooth. Now we’ll shape the meatballs. Try not to make them too large or too thick . If they’re too thin, they can dry out too quickly. If they’re too thick, they can take longer to cook. So, a medium-sized amount is ideal. Meanwhile, if you have time, you can let the meatball mixture rest in the refrigerator for 30 minutes. The flavor will be more intense, and they’ll take shape better as they cool. Our meatballs are ready. Now we move on to our vegetables. Slice 5-6 zucchinis. As you can see, I didn’t peel them . I love the green exterior. Now it’s time for the eggplants. We peel the eggplants pajama-style. After peeling 4 eggplants, we slice them roughly the same thickness as the zucchinis. If you like, you can soak the eggplants in salt water first. As you know, it’s a classic. It helps them lose their bitterness. It’s all a matter of preference; I didn’t do it. Now it’s time for the peppers. Slice 2 kapoyo peppers. Since we use everything in rings, we slice the peppers the same way. You can leave the seeds in the center later if you like. Some people like that . You can also remove them if you like. You can actually insert your finger and remove the seeds from the center first . But I didn’t want to risk cutting them up. That’s why I did it this way. We slice three onions again. We slice them all into rings in the same way. Now it’s time for the tomatoes. We remove the tops from four tomatoes and slice them the same way. By the way, as you can see here, I didn’t have enough tomatoes and onions to begin with. I sliced ​​them again occasionally, but I’m showing you the final amount, including the ones I added later. Of course, the amounts will vary depending on the thickness of the cuts. So, it’s a good idea to have a few extra on hand. Then, we grease the baking sheet with a good brush. We grease everything to prevent sticking. This is a juicy dish, so it doesn’t stick easily, but it’s still important to grease it. Then we start arranging the meatballs with all the vegetables in rows . I arranged them in the shape of tomatoes, eggplant, onion, zucchini, pepper, and meatballs. These arrangements may get mixed up from time to time. You can arrange them differently depending on the size. No problem. It looks just like a picture, as you can see in the end. If you like, you can add large cloves of peeled garlic in between the layers . That would be great too. I only remembered later that I wish I had tucked them in. Preheat the oven to 250 degrees Celsius (450 degrees Fahrenheit). We’ll bake at 250 degrees Celsius (450 degrees Fahrenheit) and start preparing the sauce . 2 tablespoons of tomato paste. If you have pepper paste, you can also use a tomato and a pepper. That would be great too. I didn’t have any. Dilute it with a little water . The amount of water isn’t crucial right now because we’ll be adding more water to the pan later. There won’t be enough water. And the spices: ½ teaspoon of ground black pepper, 1 teaspoon of paprika, 2 teaspoons of salt. A heaping pinch of salt will be enough. Add ½ teaspoon of granulated garlic and about 1 teaspoon of thyme . Mix well to release the aroma. The thyme, garlic, and pepper aroma is truly wonderful. After mixing well, add the oil. We’re going to add about half a teacup of oil . Now we’re going to drizzle the sauce over it all. After drizzling all the sauce over it, we add more hot water. Stir to avoid wasting the tomato paste. We scrape the tomato paste down to the bottom of the pot. We refill it. If it’s still not enough, we add more water. As you can see here, I’m adding more. Of course, if you’re wondering how much, I don’t want it to overflow, but I want it to reach the edge of the pan. Because it can spill over when you put it in or take it out. So, my humble advice is to place it on a separate baking sheet and let it cook in the oven. First, we cover it with wax paper, then with aluminum foil. The wax paper prevents it from sticking . Aluminum foil is my preferred choice because it conducts heat directly. Then we bake it in a 250-degree oven. Once it’s bubbling and starting to soften, you can test it by inserting a fork. You can remove the paper and grill it on the upper grill setting for a little longer. It’s a great match. We love kavruk (fried meat). It really tastes much better. And there you have it. It smells truly delicious. It looks stunning. Transfer it to a serving dish. Add some of its juices. Top with yogurt , either garlic or plain, and parsley. You can also add fresh cake if you like. By the way, you can add cumin to the alternative ground meat. This would be a great addition. It’s entirely up to you to add vegetables. For example , you could use chicken instead of red meat or meatballs. For this recipe, you could thinly slice boneless rib eye steak or breast, marinate it in spices beforehand, and add it between the layers. That would also be wonderful. A generous serving of buttered rice pilaf or bulgur pilaf would go really well with this recipe. As you can see, it’s also very good with plain yogurt, but I don’t know, I’m a bit of a pilaf person, I guess. I also really like pilaf. Keep in mind. I love these kinds of dishes, with additions and subtractions. I usually make them that way. I can add or subtract things as I please, and we enjoy them. Don’t forget to subscribe to my channel for many more unique, delicious, and easy recipes like this. If you liked this recipe , don’t forget to like my video and leave a comment if you make it. Bon appetit. Yeah.