For a long time, when people thought of Turkish cuisine, they thought of the snack bar around the corner. Their spectrum extends far beyond kebabs. These juicy, smoky koftas from Izmir on the Aegean coast are an integral part of my repertoire.

Ingredients for the kofta:

500g minced meat (beef and/or lamb)

1 large onion

2 cloves of garlic

2-3 stalks of parsley

1 No

1 Tbsp paprika

1 TL Kreuzkümmel

1 TL Kurkuma

½ tsp dried oregano

salt and pepper


400g potatoes

5 tomatoes

5 green long peppers

For the sauce:

1 Tbsp paprika

For the Turkish rice:

400g Basmati rice

1 ½ EL Butter 

15g Fadennudeln 



Access to all STERN PLUS content and articles from the print magazine


Already registered?