"Avji koftesi" translates as "Hunting meatballs" - a dish from the menu of the Ottoman court, served at a reception at the Sultan in honor of the palace military leaders. Initially, it was prepared from chopped meat in a cauldron on an open fire, served in shallow copper plates. With the increasing influence of European cuisine, the dish received a European addition in the form of additional ingredients and cooking methods. Nowadays, this dish is in the diet of all Turkish houses. Each hostess prepares it in her own way, but the main ingredients invariably remain-small meatballs, potatoes, onions and tomatoes.
For the meatballs, chop the onion, garlic and herbs. From all the ingredients, knead the minced meat, add your favorite spices and salt to taste. We make meatballs the size of a quail egg. We send them to the refrigerator for 30 minutes.
We clean and cut the vegetables. The onion-arpachik looks very nice in the dish, if it is not there, we cut the onion into large pieces.
In a frying pan, heat the vegetable oil and alternately fry the potatoes, carrots and onions until they are ruddy crusts.
We prepare the sauce. Peel the tomatoes from the skin and cut into small cubes, lightly stew in oil, add tomato paste, spices and salt for an intense color. Depending on whether you like a lot of gravy in the dish, add water. It usually takes me 100 ml. Cook everything together for 5 minutes
Now we fry our meatballs to ruddy barrels. I fry in the frying pan in which the vegetables were fried, adding oil.
Fried vegetables and meatballs, chopped Bulgarian pepper are randomly put into a baking dish. If you like baked garlic, put the whole peeled cloves.
Pour the tomato sauce and put it in the oven for 25 minutes at 180 degrees. This number of products is placed in the form 18*18. Bon Appetit!